Tuscan chestnut flour necci with ricotta

Ingredients

For 1 serving

• Chestnut flour50 g
• Saltto taste
• Extra virgin olive oil1 teaspoon
• Ricotta100 g
• Honey1 teaspoon

Contains: lactose,

In season: October – March

Method

1. Sift the chestnut flour into a bowl with a pinch of salt, as it clumps easily.
2. Pour in cold water in a thin stream, whisking, until you have a batter as runny as for crêpes.
3. Heat a non-stick pan over medium heat and grease it with the extra virgin olive oil using kitchen paper; pour in half the batter and swirl to spread it thinly.
4. Cook for 2 minutes per side, until the necci lifts from the pan and is dry and speckled on top. Repeat with the rest.
5. Fill the warm necci with the ricotta, roll them up and finish with a drizzle of honey.