Castagnaccio e Ricotta

Mix 1 c. chestnut flour with an egg, sparkling water, and a bit of the whey leftover from the ricotta to make a slightly thin batter. Add some finely chopped rosemary and chopped peach. Heat a spoonful of sunflower oil in a frying pan, pour the batter into one large pancake and cook for a few minutes on each side over low heat. Serve with fresh ricotta, sliced peaches, fresh rosemary and saba (balsamic grape syrup).