Label
All
0
Clear all filters

Chestnut flour pancakes with ricotta & honey

Necci

Rate this recipe

Preparation info
  • Makes

    6–8

    large pancakes
    • Difficulty

      Easy

Appears in
Pomegranates & Artichokes: Recipes and memories of a journey from Iran to Italy

By Saghar Setareh

Published 2023

  • About

These incredibly simple chestnut flour pancakes are from the mountainous parts of Tuscany and Emilia, and are so rustic that they remained hidden and forgotten in those mountains for many decades. But now you can find them in the local markets in Tuscany, mostly in autumn.

Chestnut flour, now considered a refined and ‘special’ ingredient, was once dubbed pane dei poveri, the bread of the poor. These pancakes were used as bread for sausages, pancetta, stracchino cheese or rico

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title