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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
5 TBLSPOONS GRANULATED SUGAR
1 CUP MILK (OR WATER, YOU CAN CHOOSE)
PINCH OF SALT
EXTRA VIRGIN OLIVE OIL TO COAT THE PAN
1 LB. FRESH RICOTTA CHEESE, DRAINED AND PASSED THROUGH A FINE MESH COLANDER
RECIPE
IN A MEDIUM BOWL, PLACE THE CHESTNUT FLOUR, 1 TBLSP SUGAR, SALT. WHISK
ADD THE MILK (OR WATER) AND WHISK UNTILL IT IS WELL INCORPORATED AND THERE ARE NO MORE LUMPS
COAT A NON STICK PAN WITH OLIVE OIL, OVER MEDIUM HEAT, COOK THE NECCI AS IF THEY WERE CREPES
FLIP THE NECCI WHEN BUBBLES FORM ON THE DOUGH AND COOK
STACK THE NECCI ON A DISH AND FINISH TO COOK THE BATTER
IN A MEDIUM BOWL, STIR THE RICOTTA CHEESE WITH 4 TBLSPOONS OF SUGAR
FILL THE NECCI WITH THE RICOTTA AND FOLD THEM TO FORM A CANNOLI, SPRINKLE WITH POWDERED SUGAR AND ENJOY THIS RUSTIC TUSCAN DESSERT!!
recipes
NEWS
Appetizers
First courses
Main courses
Side dishes
Desserts
Pizza recipes
Christmas recipes
Easter Recipes
Carnival recipes
About
Blog
VIDEO RECIPES