The ferratelle abruzzesi are a traditional sweet from this region, dating back to ancient Roman times: they are a type of cookie cooked between two hot metal plates (the ferris), variably engraved, which imprint fancy designs on the dough. The plates, of all sizes, to give them the most beautiful shapes, were handmade and sold by artisans in the ancient market square in L’Aquila. Never tried them? Try them with Nutella! 😉
- Difficulty: Medium
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 79.42 (Kcal)
- Carbohydrates 8.63 (g) of which sugars 3.96 (g)
- Proteins 1.50 (g)
- Fat 4.53 (g) of which saturated 1.74 (g)of which unsaturated 0.92 (g)
- Fibers 0.30 (g)
- Sodium 7.77 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup cups All-purpose flour (5.3 oz)
- 1/4 cup cups Sugar (2.6 oz)
- 2 Eggs (small)
- 6 tablespoons Extra virgin olive oil
- 1 1/2 cup Milk
- Half Lemon zest (grated)
- 1 packet Baking powder (vanilla flavored)
- 1 packet Vanillin
- 1 1/2 shot glass Anise liqueur (if desired)
- 1.76 oz Butter
Tools
- Ferratelle iron
- Fork
- 1 Shot glasses
- Glass
- Spoon
- Brush
- Bowl
- Saucepan
- Brush with oil holder bottle
Preparation
Start by vigorously beating the eggs with the sugar until the mixture becomes nicely foamy, then slowly add the grated lemon peel, vanillin, half of the packet of baking powder, and the milk.
Once everything is well mixed, add the flour, oil, and anise if you like the aroma. The dough should be soft, a bit sticky, but firm enough to form balls.
When the batter becomes too dense, transfer it to the work surface and knead it a bit more, then divide it into many balls about 1.5 inches in diameter and give them a slightly elongated shape.
In a small pot, melt the butter and set it aside.
Take the ferratelle iron (click on the name if you are interested), or the plate and heat it up. When it is very hot, use a kitchen brush to coat both sides with melted butter: the first time you’ll need more, then less will be enough.
Update suggesting you try a silicone brush with oil bottle that simplifies life when making ferratelle due to easy use.
Once the iron is very hot, place one of the elongated balls on one side and close the top.
Keep it closed, letting the ferratella cook over high heat for 20/30 seconds, turning it on both sides.
Use a fork to gently remove it from the plate and grease the iron again before use.
Let your ferratelle abruzzesi cool before storing them, or use them immediately for breakfast.
And maybe enjoy them with some wonderful homemade jam, in the traditional way.
Additional Notes:
These light waffles can be garnished with Nutella, jams, or fruit jellies; on their own or stacked one on top of the other. A typical filling for celebrations is made from honey mixed with chopped nuts.
Trick for Perfect Cooking:
To ensure the ferratella is ready, just pay attention to the vapor released during cooking: when it’s done, it stops coming out.
How long do ferratelle last? Can I freeze them?
The beauty is that you just need to put the ferratelle abruzzesi in a freezer bag to store them for a whole month.
As for freezing them, I can’t answer you, in my house, they never last long enough to think about it!
Curiosity:
Also known as neole, pizzelle, or coperchiole, they have ‘cousins’ all over the world called waffles.
Personal Note:
Since this recipe (to which I added baking powder) was passed down to me by one of my grandmothers, you might need to add another 1 or 2 tablespoons of flour to the dough. Many say it should be liquid, but from personal experience, it is better to make it thicker for better results. If you cook them thinner, they become crispy; otherwise, they are soft.
With these quantities, I made 24 ferratelle.
Calories:
73 per ferratella (but without Nutella :D)
