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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 10 MIN COOKING TIME: 20 MIN SERVINGS: 4 COST: LOW
1+1/2 CUPS CHESTNUT FLOUR
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5 TBLSPOONS GRANULATED SUGAR
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1 CUP MILK (OR WATER, YOU CAN CHOOSE)
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PINCH OF SALT
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EXTRA VIRGIN OLIVE OIL TO COAT THE PAN
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1 LB. FRESH RICOTTA CHEESE, DRAINED AND PASSED THROUGH A FINE MESH COLANDER
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RECIPE
IN A MEDIUM BOWL, PLACE THE CHESTNUT FLOUR, 1 TBLSP SUGAR, SALT. WHISK
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ADD THE MILK (OR WATER) AND WHISK UNTILL IT IS WELL INCORPORATED AND THERE ARE NO MORE LUMPS
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COAT A NON STICK PAN WITH OLIVE OIL, OVER MEDIUM HEAT, COOK THE NECCI AS IF THEY WERE CREPES
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FLIP THE NECCI WHEN BUBBLES FORM ON THE DOUGH AND COOK
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STACK THE NECCI ON A DISH AND FINISH TO COOK THE BATTER
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IN A MEDIUM BOWL, STIR THE RICOTTA CHEESE WITH 4 TBLSPOONS OF SUGAR
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FILL THE NECCI WITH THE RICOTTA AND FOLD THEM TO FORM A CANNOLI, SPRINKLE WITH POWDERED SUGAR AND ENJOY THIS RUSTIC TUSCAN DESSERT!!