A typical dessert of traditional nothern Tuscan cuisine, mainly the Lucca and Pistoia mountains, the Necci are basically made from chestnut’s flour and ricotta cheese. They look like pancakes and they were traditionally cooked between two hot iron plates.
photo courtesy intoscana.it
Here follows our recipe.
500 gr of chestnuts flour
200 gr of sheep ricotta cheese
75 gr of white sugar
50 ml of extra virgin olive oil
50 ml of dry white wine
20 ml of dark rhum
40 gr of icing sugar
In a bowl beat the ricotta with the sugar until frothy. In another bowl, whisk chestnut’s flour, wine, a little trickle of oil, sugar and a pinch of salt.
When the mixture becomes homogeneous, warm up on the stove a non stick pan with a few drop of oil and grease through with a paper towel. When hot enough, pour in a small ladle of the compound, shaking the pan to have the compoud well distributed and cook.
When the top side whitens, flip over the neccio and cook until it gets golden. Repeat the procedure for each crepe starting from greasing the pan.
With all the necci in a tray, stuff each of them with the ricotta cream, roll them up on themselves and sprinkle on top a few drops of dark rum and some icing sugar.
Best served warm. Enjoy!