It has been a good year for chestnuts this year. Try some delicious chestnut pancakes in Montefegatesi on Sunday.
If you can’t make it on Sunday perhaps you could make your own necci.
You will need…
2 cups chestnut flour.
slightly less than 2 cups water
a pinch of salt
1 cup of ricotta (sweetened with a little sugar or honey if you wish)
Place the flour in a bowl with the salt. Slowly pour the water into the flour and stir with a whisk until the batter is smooth and there are no lumps.
Heat a little olive oil in a frypan and pour in a large spoonful of batter. Swirl the pan to spread the batter evenly. Cook until the bottom is golden then flip and cook the other side.
Stack the necci on a plate until all the batter is used.
Whip the ricotta and spread on the necci and roll up.
Here is one I enjoyed at the chestnut festival in Lucchio last year.
It took me a while to acquire a taste for necci, but I now find them delicious.
The biggest problem is to find good chestnut flour when you are away from Tuscany. Also, chestnut flour doesn’t keep well. To get the best results it is advisable to get it as fresh as possible. This is a good time to buy.
Chestnut flour should be available now. I have seen it a several shops.
The pancakes are so thin you can see through them. They must be delicious.
They are great.
I’ve always loved chestnuts! Wish they still grew in the US!