Piazza Talk Lucca - Making Necci, chestnut crêpes made with flour from our woods.

If you have enjoyed cooking necci and walking in the woods with us please subscribe to help us on the way with our channel. Thank you all so much for your support. This is the link to Enzo's article on chestnut flour: http://unprosecchino.blogspot.com/201... This is the recipe Ingredients to make 6 necci: 150 gr. (just over 5 oz) of chestnut flour 250 mil (8 1/2 fl oz) of water 1 pinch of salt A piece of pork fat (can be fat from pancetta or bacon) Ricotta cheese 500 gr ( 17 oz) Acacia honey (or any clear honey) Put the chestnut flour in a bowl and stir the water in slowly. Add a pinch of salt and keep stirring until it became smooth with no lumps. Cover the bowl with a plate or cling film and let it rest for 15 min Place the Testi (the discs with a handle) on a hot flame and when they are really hot grease one side of each one with the pork fat. Some people spread some egg yolk with a cloth or kitchen paper or even put a film of olive oil. Pour a large spoon of the chestnut flour mix onto the greased side of one of the Testi and spread it in a circle in the centre. Place it on the flame. Place the other Testi disc (greased side down) on the other one keeping them aligned and press. To increase the pressure use a wooden spoon or a weight. Turn them over a few times until the crêpe is brown (but not burnt!). The necci should be easy to detach from the disc. I have to say that the first one is the tricky one and tend to stick. Place on a surface and make the other ones in a quick sequence. Fill them with a couple of tbsp of ricotta and wrap them Cover them with a bit of honey and enjoy #necci #chestnutflour #lifeintuscany #lifeinitaly #lucca #tuscancooking