I know I keep raving about Spring Ridge Creamery and how good their milk is. But, really, it's true. So the latest experiment was making ricotta. And, after a little cooking, a little citric acid, and a stint with cheesecloth it came out great. Thanks to the Creamery's milk our ricotta was light, creamy, and flavorful. Luckily at the same time, Amanda Hesser published Recipe Redux: Heavenly Hots. The contemporary recipe is Jody Williams' Heavenly Necci. Necci, Italian, are chestnut crêpes. Williams re-vamped version of traditional Necci are more moist with slightly extra volume.
It just so happened that I have chestnut flour lying around needing to be used. Even more coincidentally, Heavenly Necci are to be served with ricotta. The Heavenly Necci were delicious, though not so heavenly to make. They were so thin and delicate that they were difficult to flip; we had several casualties.
In the end we had a beautiful breakfast of homemade ricotta and Necci, and it just fell together. That's how the best things in life happen.