Necci

Necci

Tuscan chestnut savoury pancakes

By
From
My Italian Kitchen
Makes
30
Photographer
Chris Middleton

Necci are one of the simplest, yet most magical treats I have ever tasted. The first time I had necci, I was six years old. I was living in Tuscany, where this regional recipe comes from, and I can vividly remember the delicious aftertaste it left in my mouth. With the soft pillow of an ever-so-light chestnut pancake, creamy ricotta and crunchy pancetta, it’s a dish that truly captures the essence of the most traditional Italian food.

Ingredients

Quantity Ingredient
200g chestnut flour
sea salt flakes
extra-virgin olive oil, for greasing
10 thin slices pancetta
150g fresh ricotta cheese

Method

  1. Whisk the chestnut flour with 300 ml of water and a pinch of sea salt in a bowl. Mix until you have a smooth batter.
  2. Lightly grease a non-stick frying pan with olive oil and set over a medium–high heat.
  3. Place 1 tablespoon of batter in the pan for each mini pancake and cook for a couple of minutes, then flip and cook until golden brown. Set aside and keep warm.
  4. Toss the pancetta slices in a frying pan over a high heat until crispy. This should take no more than 5 minutes. Drain on paper towel.
  5. To assemble, place the mini necci on a platter. Spoon on about 1 tablespoon ricotta and top with crunchy pancetta.
  6. To serve as sweet pancakes, top with honey instead of pancetta.

Note:

  • Chestnut flour can usually be found at mediterranean delis or supermarkets.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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