NECCI DELLA GARFAGNANA E LUNIGIANA

Chestnut Small Flattened Focacce from Garfagnana and Lunigiana

Sweet chestnut flour 400 gr.

One tablespoon sugar

Salt

Water

Chestnut leaves

In a mixing bowl put the sweet flour, sugar and pinch of salt. Add cold water and mix to a smooth thick batter.

Meanwhile heat flat sandstone dishes testi, about 15cm diameter.

When they are very hot place a large chestnut leaf on each dish and pour on a spoonful of the batter.

Cover with a leaf and another red-hot dish. Continue until you have a pile of dishes. 

Leave to cool and remove the necci.

Eat them as they are or with ricotta, pecorino or sausage.