Italian Treasures Newsletter: Chestnut Crepes & La Befana

Buona Befana!

Christmas and New Year's Eve may be old news as of this morning, but the Italians aren't finished celebrating just yet. There is one more night of fun lined up for the holidays, La Befana.
Befana is celebrated on January 6 for the Epiphany, the Christian feast day that commemorates the visitation of the three biblical wise men to the baby Jesus. According to the legend, the three wise men were following the star to find the baby Jesus and knocked on her door in search of more information. The wise men asked her to join them on their search but she refused, as she said she was too busy sweeping to help them. (This is symbolic of sweeping away the past in the new year). Later regretting her decision, she ran out into the dark of the night with a bag of sweets distributing them to every child, being sure not to miss a single one in case it were the baby Jesus. From that night on, it is said she spends the evening of January 5, an unrested soul, flying on her broomstick bringing presents to children in search of Jesus.

Origins of La Befana:

It is thought that the name Befana derives from Epiphany, (in Italian is Epifania), a word with Greek origins that means manifestation of the divinity. The Epiphany is the last feast of Christmas time, and is said to take away all of the festivities, as it is stated in a little phrase they say in Italy, "L’Epifania tutte le feste si porta via“. As with most western holidays, Befana is rooted in Paganism. In the freezing cold of winter, the land is barren and the earth is dying, but there is the hope of spring bringing a rebirth of all things. Many rituals to welcome winter spirits were carried out during this time to ensure bountiful crops.

The ancient Romans adopted many Pagan rituals and believed that during these dark, cold days, female creatures, (not very beautiful in the minds of the Romans), flew over the fields blessing the future harvest. A popular ritual still going strong in Tuscany is to burn a puppet of La Befana inside of the home to represent the end of the year. The left over coal is put in the children's shoes along with sweets as memory of the year gone by. It is customary to leave old Befana a little something for her travels, and in our family we set out a glass of anisette liquor and some biscotti.

"Necci", Tuscan Chestnut Crepes with Sweet Ricotta

In late fall, and throughout the winter, the smoky aroma of roasted chestnuts is hard to escape in Italy, and who would want to?! Outdoor stalls sell paper cones of these warm treats to be enjoyed during the nightly stroll known as "passagiata". Another chestnut treat called Necci, popular in Tuscany, is made using chestnut flour, and is great for breakfast or dessert, with a cappuccino or a glass of Vin Santo! Buon appetito!

1 cup chestnut flour, sifted
2 extra-large eggs
1 1/4 cups milk
2 cups fresh sheep's or cow's milk ricotta cheese
1 Tablespoon sugar
1/2 teaspoon cinnamon
pinch of salt
1/2 cup chestnut or orange blossom honey
2 tablespoons extra-virgin olive oil

Place flour in a medium size bowl. Beat in eggs, one at a time. Add half of the milk and whisk until smooth. Add remaining milk and whisk until smooth; let batter stand 15 minutes.

Meanwhile, place ricotta in a medium bowl; stir in 1/4 cup honey, sugar, salt, and cinnamon and set aside.

Heat a 6-to-8-inch cast-iron skillet or crepe pan over medium heat; brush pan with enough olive oil to coat. Add 2 tablespoons batter to pan and tilt until evenly coated. Cook until crepe becomes firm on the bottom and begins curling at the edges, about 1 minute. Turn and cook until opposite side is cooked through. Repeat process with remaining batter, stacking crepes on top of one another as you cook.

To serve, place two tablespoons of the ricotta mixture in the center of each crepe. Fold in half and drizzle with remaining honey; serve warm.

Wishing you wake to something sweet on January 6th!
Buona Befana!

Angela