Tuscan necci with sheep ricotta and honey

Ingredients

For 1 serving

• Chestnut flour35 g
• Sheep's milk ricotta60 g
• Honey1 teaspoon
• Saltto taste

Contains: lactose,

In season: October – January

Method

1. Sift the chestnut flour into a bowl and gradually add 4 tablespoons of cold water and a pinch of salt, whisking until the batter is smooth, lump-free and as runny as crêpe batter.
2. Work the sheep's ricotta with a fork until creamy.
3. Heat a non-stick pan well over a medium-high heat, pour in half the batter and swirl the pan to form a thin disc.
4. Cook for 2 minutes, until the edges come away and the top looks dry, then flip it and cook for another minute. Repeat with the remaining batter.
5. Fill the warm necci with the ricotta, roll them up and finish with a drizzle of honey.