The SCRIPPELLE ‘MBUSSE are among the most refined and surprising dishes of Abruzzese tradition, a hymn to simplicity that turns into elegance on the plate. Originating from the province of Teramo, these ultra-thin crepes without milk or butter are made with few genuine ingredients and then served “’mbusse”, that is, immersed in a hot, aromatic broth.
The result is a light, comforting first course capable of telling, with a single taste, the story of an ancient cuisine made of slow gestures and essential flavors.
Their aroma evokes Sunday tables, winter festivities and recipes passed down from generation to generation; their soft, velvety texture melts with the intensity of the broth, receiving the bold touch of grated pecorino that enhances the full flavor.
Scrippelle ’mbusse are a dish that wins you over for their delicacy and character: a warm, comforting embrace, perfect for those who love authentic flavors and want to rediscover the magic of regional Italian cooking.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven, Boiling
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 3 eggs (medium, at room temperature)
- Half teaspoon salt
- 1 1/4 cups all-purpose flour (00)
- 1 1/4 cups water
- as needed butter (or oil for the pan)
- 1 lb 2 oz beef (boiled with bone, or use hen or chicken)
- 1 yellow onion
- 1 carrot
- 1 stalk celery
- 2 whole cloves
- 1 1/2 cups grated Parmigiano-Reggiano (or Abruzzese pecorino)
Tools
- 1 Pot
- 1 Bowl
- 1 Whisk
- 1 Pan 8 in
- 1 Strainer
- 1 Sieve
Steps
Place the meat in a pot with cold water, add the onion studded with the cloves, the celery and the carrot. Bring to a boil over medium heat, season with salt and skim off any impurities.
Simmer over low heat for 1.5–2 hours. Once ready, strain it and keep the broth hot.
In a bowl, put the eggs with the salt. Whisk them and add the sifted flour. Mix until you obtain a homogeneous, lump-free batter.
Pour the water in a thin stream and mix until you have a smooth, very fluid batter (like crepes).Heat a nonstick pan and lightly grease it with butter or oil.
Pour a small ladleful of batter and tilt the pan to obtain a very thin layer.
Cook 20–30 seconds per side. The scrippelle should only barely brown.
Once cooked, stack them on a plate and cover with plastic wrap.Take each scrippella and sprinkle the surface generously with grated Parmigiano or pecorino. Roll it tightly into a cylinder.
Place 3 scrippelle per person in deep plates.
Pour the hot broth over them at the moment of serving and finish with more grated cheese.
