Neccio

Instructions

1. Mix the chestnut flour and salt, then gradually pour in the lukewarm water while whisking to get a smooth, lump-free batter.
2. Let it rest for 10 minutes so the flour can absorb the water.
3. Heat a cast-iron pan or griddle over medium heat and lightly oil it.
4. Pour a thin ladleful of batter and spread it quickly into a round with the back of a spoon.
5. Cook 2 to 3 minutes per side, until the edges lift and the surface is dry and lightly golden.
6. Top each flatbread with ricotta and pecorino, then fold it into a half-moon.
7. Add pepper and a drizzle of olive oil.
8. Serve hot, drizzled with chestnut honey if you like.