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1
Drain the brocciu thoroughly — it must have rested at least 48 hours so that excess whey has left it. Turn it into a bowl and break it up with a fork until uniform. Add the eggs and caster sugar and work them in. Add the sifted chestnut flour and the freshly grated lemon zest. Knead briefly until the mixture comes together as a firm, cohesive mass that holds its shape when pinched. The dough should be stiffer than a batter.
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2
Portion the dough into walnut-sized balls of equal weight. Place each ball on a clean surface and flatten it to a disc no more than 1.5 cm in height. Uniform thickness across all pieces is essential for even cooking on the griddle.
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3
Set a flat terracotta griddle over low-to-medium heat and allow it to come to temperature gradually. Lay the discs on the dry griddle without crowding. Cook on the first side until an even beige-gold colour develops and the underside releases cleanly from the surface. This is where the dish lives or dies: a griddle too hot will char the exterior while leaving the brocciu centre raw; the heat must remain low-medium throughout so that the interior bakes through at the same rate as the crust colours.
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4
Turn each falculella once and cook the second side to the same even beige-gold. Both sides should show uniform colour with no dark char spots. The finished biscuit holds its shape when lifted and feels dry at the surface.
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5
Transfer to a rack and leave uncovered until fully cool. Store in a cloth, not plastic, to preserve the dry exterior. The texture improves by the following day as the brocciu moisture redistributes through the crumb and the biscuit becomes more cohesive. The interior, when broken, is moist and yielding; the exterior remains dry.