As promised, here is the recipe to prepare soft “pizzelle” or “neole” from Abruzzo, which unlike the crunchy version, can be rolled and filled, allowing us to create a variety of decorative compositions. This preparation is also very easy and quick. You can enjoy the pizzelle simply or covered or filled with jam, Nutella, and honey. They are fabulous and almost melt in your mouth, remaining soft even the day after. The leftover pizzelle can be stored in a food bag. I hope my friends from Abruzzo will forgive any gaffes or mistakes in defining this dessert with its exact name, which I simply call soft “ferratelle”. The pizzelle recipe, like the crunchy ferratelle, was gifted to me by a lady from Abruzzo, and I will try to report it as faithfully as possible.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 60
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 medium whole eggs
- 10.5 oz sugar
- 1.5 lbs all-purpose flour
- 1 glass milk
- 1 glass vegetable oil (or extra virgin olive oil)
- to taste grated lemon zest
- 1 pinch fine salt
- 1 1/2 packet baking powder for desserts
Tools
- 1 Pizzelle Iron
Preparation
With these quantities, you obtain about 60 medium-sized pizzelle as each pizzella requires just a walnut-sized amount of batter.
Turn on the medium stovetop burner and set it to the lowest setting. Place the pizzelle iron on top and let it heat up. Meanwhile, in a large bowl, mix all the ingredients well with a fork to eliminate any lumps. You will get a very fluid, creamy batter (like cake batters).
When the iron is hot, oil it with a scant teaspoon of oil (just pass some oiled absorbent paper over it) and flip it to heat the other side as well, and oil it too. Further oiling will not be necessary.
Wait a minute and start preparing the pizzelle by placing a walnut-sized amount of batter on the iron. Close the iron and wait about a minute. Open the iron, check the browning (they should not color too much as otherwise, they would lose softness), and then flip the iron to cook the pizzella on the other side. Continue this way until the batter is finished. The pizzelle are ready to be enjoyed.
If you wish to make fewer, below are the quantities for about 10-11 medium pizzelle.
1 egg
2.5 tbsp of oil
2.5 tbsp of milk
4.15 oz of flour
1.75 oz of sugar
1 pinch of salt
1/4 teaspoon of baking powder
