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INSTAGRAM LIVE WITH CHEF AABHAS MEHROTRA – TUSCAN NECCI WITH MANGO & RICOTTA

INSTAGRAM LIVE WITH CHEF AABHAS MEHROTRA – TUSCAN NECCI WITH MANGO & RICOTTA

This Instagram Live will be hosted on Foodhall India’s Instagram handle @foodhallindia.

  • DateMay, 24
  • Time17:00 - 17:30
  • Fee COMPLIMENTARY
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INGREDIENTS

For Necci (Crêpe):
Chestnut Flour – 275g
Water – 125ml
Milk – 125ml

For Ricotta & Mango Cream Filling:
Honey – 50g
Ricotta – 150g
Lemon – 1
Mango – 2
Basil – 20g

For Garnish:
Almond or Cashew – 20g
Mint/Basil Leaves – 5g

DESCRIPTION

Dreaming of an Italian Summer? Chef Aabhas Mehrotra of Sorrentina shows us how to make a classic Tuscan crepe called Necci, with Home-made Ricotta and ripe mangoes.

METHOD & RECIPE:
For Necci (Crêpe):
In a bowl mix chestnut flour (if no chestnut flour, add in regular all purpose or buckwheat flour) with water and milk.

Mix the batter together to get a thick consistency, allow it to rest for 15 minutes in a refrigerator.

Chef’s Tip: Add a pinch of salt in the batter.

For Ricotta & Mango Cream Filling:
Take ricotta in a bowl, add in cream and honey, and whisk well to make it into a creamy consistency.

Chop mangoes in dices and add the same filling.

Add in basil leaves and squeeze of a lemon.

Balancing the Filling Is Very Important: Always taste before. Check if more acidity or honey is needed to do the balancing.

For Finishing:
Heat a non-stick pan (8-inch omelet pan is preferred).

Add a spoon of butter, and swirl to coat the sides.

Ladle in the crêpe batter in the centre and swirl around the pan, making sure the crêpe batter is thin from all sides.

Remove the excess batter, if any.

Chef’s Tip: Prick the crêpe with a toothpick, so that the steam can pass through.

Put the heat on slow and let the crêpe cook. Once done, add the ricotta and mango filling in the centre and fold the crêpe in a half-moon shape.

Slide the crêpe from the pan to the plate, garnish with almonds/cashew, drizzle of honey and basil.

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INSTAGRAM LIVE WITH CHEF AABHAS MEHROTRA – TUSCAN NECCI WITH MANGO & RICOTTA