Today we will prepare a typical Abruzzese dessert, the neole. They are also known as ferratelle in the Pescara area, pizzelle in the Chieti area, cancelle or cancellate in Molise. In Teramo, my province, we call them neole or also nevole.
There are two types of doughs that result in soft neole and crispy ones. Today we will make the soft version together, truly delicious! To make this Teramo dessert a special tool is used. It is an aluminum plate that in dialect we call “lu ferre”, the iron. It consists, more precisely, of two paired plates. Inside they have decorations that remain imprinted on the nevole, making them beautiful.
The plates can be round or rectangular. Heart-shaped, perfect for Valentine’s Day. There is the plate with walnut-shaped decorations. This type of iron is mainly used in Pescara. Once the neole are cooked, the walnut-shaped holes are filled with jams or creams. The most particular iron has the most precious decoration inspired by the presentosa, the quintessential Abruzzese jewel.
There is also an iron for soft neole and one for crispy neole. The difference is in the depth of the decorations inside the plate. The deeper ones are for soft and thick ferratelle and resemble the waffle iron.
In Abruzzo, there’s never a lack of opportunity to prepare this typical sweet. During the Christmas holidays, for Easter, for a birthday or a wedding reception. The soft nevole are very easy to make. The mixture is prepared with simple ingredients. Eggs, olive oil, flour, baking powder, and lemon zest. It is left to rest for about an hour, and then a couple of tablespoons are poured onto the iron previously heated on the gas.
Once the iron is closed, the decoration inside is printed onto the ferratella, which can be enjoyed plain or filled and rolled. Usually with Montepulciano grape jam, called “scrucchiata“. Or with jams as desired, or custard. Or filled and paired, one on top of the other, hence the name “coperchiola“, meaning lid.
It had been a long time since I made ferratelle. I love them, especially the soft ones. I had lost my grandmother’s old iron, much to my regret. After many and various attempts to find it, I had to make up for it by buying a new one. However, I found the typical iron for the thin neole, but they still remain soft and are very delicious!
If you want to try making the Abruzzese neole, I leave you here the info on where to buy the iron.
Round model ferratelle iron (this is the one I took, more typically for crispy neole or soft but thin neole)
Rectangular model ferratelle iron
Ferratelle mold with Presentosa design
Other Abruzzese recipes that may interest you:
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: about 9 pieces
- Cooking methods: Iron
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs (medium whole)
- 3.5 oz sugar
- 1.25 cups all-purpose flour
- 1/3 cup olive oil
- 1 tsp baking powder
- to taste lemon zest
Tools
- Neole Irons
- Bowl
- Hand Whisk
- Spatula
- Sieve
Steps
In a bowl, crack the medium whole eggs. Add the grated zest of an organic and well-washed lemon.
Beat for a few moments with a hand whisk and then gradually add the sugar.
Still using the hand whisk, beat energetically until all the sugar is incorporated.
You should obtain a light and fluffy mixture. At that point, add the olive oil and mix.
Finally, incorporate the sifted flour and baking powder and mix until you obtain a smooth and lump-free dough.
A note on baking powder: the original recipe requires it, but I also make it without.
Cover with food wrap and place in the fridge to rest for at least an hour (you can prepare it the night before for the next day).
After the resting time, take the iron and place it on the gas over high heat to heat it up.
It will take about five to ten minutes. Of course, be careful not to burn yourself while handling it. 😉
Then with a kitchen brush, grease both the upper and lower plates well, otherwise the mixture will not come off.
Quickly pour a couple of not abundant ladles in the center and close the iron immediately.
Regarding the cooking time, it’s not easy to give a precise indication.
It varies depending on the amount of mixture poured, which determines the thickness of the neola.
If you ask an elderly Abruzzese lady “how long does it take to cook a neola” it is said the answer would be “the time to recite an ‘Ave Maria’ on one side and a ‘Pater Noster’ on the other“.
I’ll tell you how I do it! I count to 15, not slowly. Then I turn the iron and count again but up to 10-12 and open the iron to check.
If the neola is cooked on both sides, lift it with a knife and set it aside; otherwise, continue for a few more seconds.
You’ll see, the more you use the iron, the more you’ll get the hang of it, and it’ll be easier to adjust.
Continue in the same way until all the dough is finished, always remembering to grease the plates each time.
I’ll reveal a trick to make the neole even softer even using the iron for the crispy ones!
In fact, I used an iron that doesn’t have the very deep decorations necessary to obtain a thicker neola.
However, with this dough and some precautions, you can still make thin but still soft neole.
After cooking a neola, take a plate and place a sheet of kitchen paper towel at the bottom.
Place the neola on top and cover with a cake dome, an overturned bowl, or a food bag. As they are cooked, stack them on top of each other and cover.
The right humidity will form under the cover, helping them stay soft. Of course, the neole must be still hot.
Once the mixture is finished, you can finally enjoy this delicious Abruzzese sweet!
Neole or ferratelle are excellent plain with a nice dusting of powdered sugar.
Or filled with creams, jams, or various marmalades, and then rolled or paired!
I hope you enjoyed this recipe. For any doubts, I am at your disposal!
I will soon publish the crispy neole version as well! See you next time!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Questions and Answers)
I don’t have the special iron for neole. Can I use the electric waffle maker?
If you really can’t find the aluminum one, you can use the electric waffle maker, but it has deeper grooves, so you’ll get neole/ferratelle that are taller than mine and certainly even softer.
How long do neole last?
They stay soft for several days, although they disappear sooner!! The important thing is to cover them, otherwise, they dry out.
How do you clean the iron for neole?
It’s preferable not to wet it or use chemical products to clean it. Better to use a damp cloth and possibly a spatula to remove any residues so it doesn’t get damaged.
I’m intolerant to baking powder, can I omit it?
Yes, even though I’ve included it among the necessary ingredients, I couldn’t use it for the same reason as you. In the family, there’s someone intolerant, and to satisfy everyone, I didn’t use it. The result you see in the photos is that of a soft dessert that can easily be filled and rolled without breaking.
