Abruzzo ferratelle (pizzelle or neole) are a traditional Abruzzo dessert made with biscuit dough cooked using a double hot plate, which, by pressing the dough from above and below, gives the sweet the characteristic shape of the mold used.
Among the various design options, the diamond or gate pattern gives rise to the name ferratelle. Preferably rectangular or round in shape, but for Valentine’s Day, they are also prepared in the shape of a heart.
In some Abruzzo provinces, they are also known as neola (Teramo) or nevola.
In some cases, this dessert is rolled up like a cannoli filled with grape jam but also with custard or chocolate.
The variant with two layered ferratelle filled is called coperchiola.
If you have the possibility to get the iron to cook them, I really recommend you try making the Abruzzo ferratelle, because they are truly exceptional!
Approx 715 Kcal without filling
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: few ferratelle
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Region: Abruzzo
- Seasonality: All seasons
Ingredients for making Abruzzo Ferratelle
- 1 egg
- 2 tablespoons Sugar
- 3 tablespoons Sunflower oil
- to taste grated lemon peel
- 1 packet Vanilla
- 1 pinch Baking powder
- 2.3 oz All-purpose flour
Tools
- 1 Ferratelle iron Ferratelle iron
Preparation for making Abruzzo Ferratelle
Combine all the ingredients and mix; if you use an electric mixer, the ingredients will blend better.
Finally, add the flour until you achieve a firm dough.
To make this type of dessert, you obviously need to have a ferratelle iron.
Place the ferratelle iron on the stove and heat it on both sides by placing about a teaspoon of seed oil between the two plates, and once heated, drain the excess oil.
Once heated, you can place a generous teaspoon of the obtained mixture on one of the plates and close.
As soon as you place the mixture, flip the iron and wait for it to cook. Once cooked, you can use the tip of a knife to remove the ferratella from the iron.
Remember that the first 2 ferratelle should be discarded because, having preheated the iron with the oil, the mixture will absorb oil at the beginning.
I advise you never to wash the iron after cooking, because during subsequent uses, everything would stick, and you would ruin it.
When the iron is cold, place a paper towel between the plates and store it in a bag.
The ferratelle can be paired by filling them with jam or Nutella.
