Tuscan Necci with Ricotta Cream (VIDEO)
Tuscan Necci with Ricotta Cream or Necci Toscani is thick crêpes prepared with chestnut flour, filled with delicious ricotta cream, and further sweetened with honey to taste. A very simple dessert of traditional Tuscan cuisine.
Excellent in autumn, the chestnut season, Necci can be enjoyed at any time of the year, as chestnut flour is always available in any supermarket. Even in summer, as they are also served at room temperature. And they are so tasty! The base is made of chestnut or corn flour, water, and salt and therefore totally gluten-free. Once cooked, it can have a sweet or savory filling.
The first filling of the Necci Toscani was ricotta cheese, as it was a dish that was mainly consumed by shepherds. And today it is Necci Toscani with ricotta cream, which is the most famous street food. And not only in autumn, the chestnut season, but throughout the year, since chestnut flour can always be found in any supermarket.
Like all traditional Italian recipes, the original recipe has gone through many versions. The version of the sweet Necci Toscani that I’m going to show you was taken from the family notebook of a Tuscan friend of mine. You will definitely love it!
Necci Toscani Ingredients
The ingredients of this version of Tuscan Necci are few and simple (Affiliate links):
- Chestnut flour – If you can’t find chestnut flour, you can substitute it with a gluten-free pancake mix or with a corn meal. However, your Necci will no longer have that traditional flavor that recalls the Italian Apennines!
- Water – Use lukewarm water.
- Salt – Fine sea salt.
- Sugar – Regular granulated white sugar is fine.
- Ricotta – For the authentic Necci, choose fresh, good-quality cow ricotta. If you can’t find it, you can replace it with cream cheese.
- Honey – Any type of fluid honey. I usually warm it up a bit to drizzle the Necci more easily.
- Finely chopped hazelnut – This is an optional ingredient. You can use chopped hazelnut or walnut.
Don’t know where to buy chestnut flour? Try making it at home, it’s not that difficult! >>> How To Make Your Own Chestnut Flour At Home: A Step-by-Step Guide
Tuscan Necci with Ricotta Cream Video Tutorial
How to Make Homade Tuscan Necci
Follow my instructions to make perfect homemade Necci Toscani. It’s a very simple and delicious recipe.
Prepare the batter. Pour the chestnut flour into a bowl, and add a pinch of salt and a spoonful of sugar. Add the water a little at a time, always mixing, to avoid the formation of lumps. The dose of water is indicative; you must obtain a smooth and fluid batter, like the one used for crêpes. Cover the bowl with transparent film and let rest for 30 minutes.
Make the ricotta cream. In a bowl, work the ricotta with 2 tablespoons of sugar for a long time, with the help of a spatula, until you get a creamy and homogeneous mixture.
Cook the Necci. After the rest time, you can prepare the Necci. Grease a non-stick pan with a diameter of about 16-18 cm with oil or butter and pour a ladleful of batter. Rotate the pan so that the mixture can be distributed evenly. Cook the Necci over low heat for about 3 minutes on each side, or until golden brown on both sides. Repeat with the remaining batter, greasing the pan each time. Transfer Necci to a plate.
A Tip for Preparing Perfect Necci
Stir the batter between one cooking and the next to make it uniform, as the more solid part will tend to settle in the bottom.
Assemble. Fill the Necci Toscani by placing a little of the ricotta cream in the center of each one and rolling them up. Now you can enjoy your delicious Tuscan Necci while still warm, or at room temperature.
How to Serve Tuscan Necci with Ricotta Cream
You can serve Necci with Ricotta for breakfast, as a snack, or as a healthy dessert. They are very easy to prepare, made with very few ingredients, and completely gluten-free. Just before serving Necci, drizzle them with a little honey and decorate them with chopped hazelnuts.
Tuscan Necci Storage Instructions
You can store ricotta-filled Necci Toscani in the fridge for 1-2 days and garnish them with honey and hazelnuts just before serving. I advise against freezing them.
Tuscan Necci with Ricotta Cream
Ingredients
- 250 g Chestnut flour
- 400 ml Water
- ¼ teaspoon Salt
- 3 tablespoons Sugar optional
- Seed oil or Butter for frying
- 500 g Ricotta
- Honey and chopped hazelnut to garnish
Instructions
- Pour the chestnut flour into a bowl, and add a pinch of salt and a spoonful of sugar. Add the water a little at a time, always mixing, to avoid the formation of lumps. The dose of water is indicative; you must obtain a smooth and fluid batter, like the one used for crêpes. Cover the bowl with transparent film and let rest for 30 minutes.
- In a bowl, work the ricotta with 2 tablespoons of sugar for a long time, with the help of a spatula, until you get a creamy and homogeneous mixture.
- After the rest time, you can prepare the Necci. Grease a non-stick pan with a diameter of about 16-18 cm with oil or butter and pour a ladleful of batter. Rotate the pan so that the mixture can be distributed evenly. Cook the Necci over low heat for about 3 minutes on each side, or until golden brown on both sides.
- Repeat with the remaining batter, greasing the pan each time and stirring the batter between one cooking and the next to make it uniform, as the more solid part will tend to settle in the bottom. Transfer Necci to a plate.
- Fill the Necci Toscani by placing a little of the ricotta cream in the center of each one and rolling them up.
- Just before serving Necci, drizzle them with a little honey and decorate them with chopped hazelnuts. Serve warm or at room temperature.
