The waffles, also known as ferratelle, are cookies made with eggs, flour, and sugar cooked with a double-plate iron that impresses various patterns. In Ortona, a beautiful town in Abruzzo, the classic iron is rectangular, but over time, they have made various shapes, like hearts and diamonds. There are no precise measurements because they vary depending on the size of the eggs; some add yeast, but the aunt doesn’t because it makes them stick to the iron. Aunt Caterina’s Ortona Waffles are the best I’ve ever tasted.
Other recipes
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Abruzzo
- Seasonality: All seasons
- Energy 898.65 (Kcal)
- Carbohydrates 74.46 (g) of which sugars 39.51 (g)
- Proteins 13.87 (g)
- Fat 61.24 (g) of which saturated 9.80 (g)of which unsaturated 48.49 (g)
- Fibers 1.10 (g)
- Sodium 94.58 (mg)
Indicative values for a portion of 212 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
This recipe makes 20 Waffles
- 5 eggs (medium)
- 3/4 cup sugar
- 1 3/4 cups all-purpose flour
- 1 cup corn oil
- 4 tsp anise liqueur
Tools
- Bowl
- Electric whisk
- Ladle
- Cast iron plate for waffles
- Kitchen scale
Steps
Pour the eggs and sugar into a large bowl. Turn on the electric whisk and beat without whipping. Gradually add the sifted flour and continue mixing. Slowly pour in the oil until you get a thick and homogeneous dough. Finally, flavor with anise liqueur and let it rest for 15 minutes.
Prepare the waffle iron by lightly oiling it with a brush on both sides. Place it on lit fire and bring it to a high temperature. With a small ladle, take a small amount of dough and let it drop onto the plate. If it’s rectangular, let it drop in the middle, but if it’s like mine, put a little in each decoration. Close with the other side and let it cook for a few minutes, keeping it tightly closed from the handle because the dough will rise. Turn and do the same on the other side, ensuring the cooking makes the waffles nicely golden. Use the tip of a knife to detach the waffles from the iron and start with another batch. As they are ready, place them on a plate. Finally, you can decide whether to fill them with cream, jam, or simply sprinkle with powdered sugar.
Tips
You will need to adjust the quantities based on the size of the eggs; the dough should be thick and homogeneous. The first waffles will surely not be well made because you will need to get used to it, and the plate will not be hot enough, but as you go on, they will become perfect!
