Tuscan Necci with Ricotta, an easy recipe from the Tuscan tradition. Necci are a type of crepes made with chestnut flour and filled with ricotta. Great for a nutritious and delicious breakfast or snack. It is a humble dessert from the peasant tradition with few and simple ingredients.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, All Seasons
Ingredients
- 450 g chestnut flour
- 600 ml Water
- 1 pinch salt
- to taste extra virgin olive oil
- 700 g sheep ricotta
- 160 to taste Sugar
Steps
Let’s see how to prepare the necci.
Place the chestnut flour in a bowl, gradually add the water, mixing well until it becomes a smooth and homogeneous cream. Heat a non-stick pan and grease it with a little oil, fill a ladle with the prepared cream, and pour it into the pan, spreading the mixture so it is thin but not too much. Cook for a couple of minutes on each side until brown spots appear, which indicates they are ready. In a small bowl, pour the ricotta and sugar, mixing well until it becomes a cream. Spread the ricotta and roll the neccio as we do in Tuscany. Eat it hot to savor this delicacy best.
notes
I used a pan, but the original recipe requires ‘testi’, however, for those who don’t have them, a pan works just fine. You can also skip the sugar if you prefer ricotta on its own as the original recipe suggests. If you have leftovers, store them in the fridge in a closed container for one day, just heat them a bit to enjoy.
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FAQ
Can I use something else for filling?
Of course, you can fill them with whatever you like, ricotta and chocolate chips, Nutella, ricotta with orange zest and pine nuts, etc. You can sprinkle with powdered sugar or melted dark chocolate.
