The chestnut flour lends itself to traditional preparations and innovative. Here’s the current version of the classic “necci” with the ricotta in a recipe Gianluca Pardini
What does it take (for 6 servings):
For the crepes: 2 eggs, 2 tablespoons of chestnut flour, one of 00 flour, a glass of milk, a pinch of salt.
For the pan: butter or lard
For the filling: 500g. of cottage cheese, a tablespoon of toasted pine nuts
For the sauce: peel of an orange and its juice, 150g. of sugar and a tablespoon of orange liqueur. Other pine nuts and rosemary leaves for garnish
How you doing: Beat the eggs and add flour and salt, then the milk and let stand an hour. Making pancakes thin 12/15cm diameter. Meanwhile, stir with a wooden spoon cottage cheese and pine nuts. Stuff the pancakes and roll them in the cylinder. Put 150g. sugar in a small saucepan and cook until it reaches a golden color, then put the orange peel cut into thin strips, caramelize for a minute. Then add the juice of the fruit and liquor. Completely dissolve the sauce on the stove. Put in cool soon it will be well diluted. Place the cylinders stuffed crepes on a plate, maybe cut into two or more slices, add the orange sauce and garnish with pine nuts and rosemary leaves.
Gianluca Pardini is the chef of the
International Academy of Italian Cuisine in Lucca
via S. Viticchio, 414 – Vicopelago 55100 Lucca – www.italiancuisine.it
tel. +39 0583 378071 – +39 347 6787447 – +39 334 1496587 info@italiancuisine.it