For sunday brunch, I decided it was finally time to make something interesting… I picked up chestnut flour at the coop last week
and have been wanting to make this easy ricotta
Turns out castagnaccio goes well with ricotta, and with all the rosemary just outside my door…
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.
Bella wouldn’t try it 🙁
But it was really tasty, not super sweet at all as the saba and peaches were the only sweetness in it.
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