Tuscan “Necci” with Grana Padano and Wagyu Bresaola

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Tuscan “Necci” with Grana Padano and Wagyu Bresaola


. Difficulty: Easy . Serves: 4 people . Preparation time: 10 minutes
"Necci" are thin pancakes, like crêpes, with crisp edges, made just with chestnut flour and water, that can be eaten plain or filled with sausage, pancetta or with ricotta and honey or jams for a sweet version.


250 g chestnut flour
200 ml water
1 pinch of salt
Extra virgin olive oil 

Grana Padano and ricotta cream:

100 g fresh ricotta
30g to 40g grated Grana Padano
A little nutmeg 
Extra virgin olive oil

Thinly sliced Wagyu bresaola 


First start preparing the cream by whisking the ricotta with the Grana Padano, nutmeg and a drizzle of olive oil until smooth and creamy. Set aside.

For the “Necci”, sift the chestnut flour into a bowl. Add a pinch of salt and slowly add the water little bit, continuing to mix with a whisk to avoid the formation of lumps. The batter should be fairly fluid with a consistency like cream.

Pour a ladle of batter onto a hot gridle pan and cook the “Necci” on a low heat for about 3 minutes on each side.  Repeat until the batter is finished, stacking the ready-made “Necci” on a plate and keeping them warm. Place some Grana Padano – Ricotta filling in the centre of each “Necci” and roll them up. Wrap with a slice of bresaola.

Serve the “Necci” with the ricotta still warm.
Isamu Hirayama