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Per 6 necci:
- 120 g di farina di castagne
- 240 ml di acqua fredda
- 1 pizzico di sale
- 1 cucchiaio di olio di semi
- stracchino, ricotta o salumi per servire
Setacciate la farina in una ciotola, unite il sale e versate lentamente l'acqua avendo cura di mescolare bene con una frusta per evitare la formazione di grumi. Scaldate i testi e ungeteli con l'olio. Versate circa 3 cucchiai di composto su uno dei ferri, chiudete con l'altro e fate cuocere per qualche minuto. Girate i ferri sul fuoco in modo che quello che prima era in alto ora sia a contatto con la fiamma e procedete la cottura per qualche altro minuto. Procedete così fino all'esaurimento della pastella. Ricordatevi di ungere i ferri.
If you don’t make it with the right tool they don’t come out perfect, but you can try and make these chestnut pancakes using a non-stick pan. They won’t have the exact same taste even if they will be good. The difference is that the heavy iron tools we use to cook the necci release the heat quickly and evenly cooking the pancakes to perfection, They will be soft and malleable, but with a certain crispness around the edges. I like my necci with stracchino, a soft cheese made in Lombardy, but they are usually eaten with fresh ricotta chesse. There are those who eat them with rustic cured meat like black pudding and bacon, but I don’t like this combination very much. Chestnut flour is full, sweet and the contrast with the silky soft cheese and its slight bitterness is just perfect. To keep the necci warm put them in a dish and then cover with a cloth. If you make a lot of them you can keep them warm in the oven always covered by a kitchen towel, until you have cooked them all, but in our house the custom is to eat them as soon as they are made .
For 6 necci :
- 120 g chestnut flour
- 240 ml of cold water
- 1 pinch of salt
- 1 tablespoon of vegetable oil
- stracchino cheese , ricotta cheese or a selection of cured meats to serve
Sift the flour into a bowl, add the salt and slowly pour water, stirring well with a whisk to avoid lumps. Heat the iron tools and grease them with oil. Pour about 3 tablespoons of mixture on one of the tools, put the other on top and cook for a few minutes. Turn over the fire so that the tool that was at the top is now in contact with the flame and proceed to cook for another few minutes. Do this until all of the batter has been used. Remember to grease the tools before pouring the batter on top.