Abruzzo Ferratelle are waffles prepared with a special iron that can be found almost everywhere in Abruzzo, from the hardware store down the street to the village markets! After the recipes for PASTA ALLO SPARONE, SUGO CON LE PALLOTTINE, and Abruzzo ricotta Soffioni, I couldn’t not also prepare this gem typical of Abruzzo tradition.
Great to accompany ice cream, but also spread with jam or chocolate!
Ferratelle may also be known by the names pizzelle, cancellate, or neole. However, the latter differ in their consistency: unlike ferratelle, neole are softer.
Preparing ferratelle is child’s play. Once the dough is ready, all you have to do is heat the iron and cook the waffles. The Abruzzo ladies used to say that the right cooking time for each ferratella on the stove is that of a Hail Mary, turning the iron on the other side at “Santa Maria.” Let’s say that for those who are not believers or do not know the prayer, one minute of cooking will suffice, turning it halfway.
If you’re curious, try my recipe below, I assure you you won’t regret it!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups all-purpose flour
- 2 eggs
- 3 tablespoons sugar
- 3 tablespoons vegetable oil
- 1 lemon (zest)
- anise seeds (optional)
Tools
- 1 Iron for ferratelle
Preparation
Put the egg in a bowl together with the tablespoons of sugar and oil.
Add the flour and lemon zest.
Mix everything vigorously to get a smooth and lump-free cream.
If you want, you can let the dough rest, but it’s not strictly necessary.
Heat the iron on the stove.
When the iron is very hot, grease it with a little oil.
Place a soup spoon of dough in the center of the stove and close it by pressing well.
Cook each Abruzzo ferratella for 1 minute, turning halfway through cooking.
Storage
The Abruzzo ferratelle can be stored at room temperature for one week.
