Preparation

• With the scrippelle, you can also make the Scrippelle Timballo (traditional Teramo recipe).

  

• Whether you decide to buy hen or mixed beef (muscle, tail, brisket, shank), you must always clean it well and then cut the meat into pieces.

• Take a large pot and bring the water to a boil (at least 2 quarts, adjust according to the number of people at the table).

• Once boiling, add the meat and as the “foam” forms on the surface, remove it using a strainer.

  

• Add the aromatics, a piece of Parmesan rind, a bit of grated lemon zest, and the pre-washed and peeled vegetables (you can cut them into pieces or leave them whole).

  

• Add salt and cook for about 3 hours. At the end of cooking, strain the broth using a strainer.

• We usually serve the boiled meat along with the vegetables and mixed pickles, so you can also have a nice, wholesome and tasty main course.

  

• Pour the broth into a container and place it in the fridge.

• To prepare the scrippelle, adjust both the eggs and flour based on the number of people who will eat this dish.

• The rule is: 1 medium whole egg per person + 1 heaping tablespoon of flour per egg (for example, 6 eggs = 6 tablespoons of flour, or 10 eggs = 10 tablespoons of flour, etc.).

• For the batter, beat the whole eggs for a few minutes with a mixer until they become frothy.

  

• Add one tablespoon of flour at a time for each egg used (in this case, I used 4 eggs and 4 tablespoons of flour) and work with the beaters until you get a smooth mixture.

  

• Now comes the most important part: add the water gradually, a little at a time, until you get a batter that is almost liquid and velvety. Pour in the water and mix the batter with a ladle. When you see it has become almost liquid and smooth, it’s ready!

  

• Take a non-stick pan, grease it with a paper towel lightly soaked in olive oil and rubbed on the bottom of the pan. Before pouring in the batter, you must heat the pan well; otherwise, the scrippella will not cook.

  

• Pour a ladleful of batter into the center of the pan and spread the mixture quickly by tilting and rotating the pan to create an even and thin layer. Be quick in this step as the mixture tends to cook quickly.

• If the batter does not spread well on the pan, it means it is not fluid enough, and you need to add more water to the mixture. Cooking is fast, about a couple of minutes. When the edges begin to color and detach from the pan, turn the scrippella with a spatula (or simply with your hands) to cook the other side.

• ESSENTIAL: every time you form a new scrippella before pouring the mixture inside, you must ALWAYS GREASE the pan with the oil-soaked paper towel; otherwise, it will stick, and you won’t be able to turn it.

• When ready, place the scrippella on a cloth (which we call sparone in dialect) to let the moisture evaporate. Repeat the operation until the batter is finished.

  

• Take the broth from the fridge and, using a strainer, remove the fat formed on the surface, heat it in a saucepan. Take the scrippelle, place a generous handful of Pecorino cheese (or grated Parmesan or a mix of Pecorino and Parmesan) in the center of each one, then roll them and place them on the plate.

  

• Pour the boiling broth over them, sprinkle again with Pecorino cheese (or grated Parmesan) and serve hot. Et voilà, your Teramo-Style ‘Mbusse Scrippelle are ready to impress your guests.

  

• USEFUL TIPS: You can prepare both the broth and the scrippelle the day before and store them in the fridge.

• The number of scrippelle you get varies depending on the thickness of the crepe but mainly on the size of the pan used.

• The ‘mbusse scrippelle should not be thick but not too thin either. If preparing for a timballo, it is preferable to use fairly large pans, strictly non-stick, at least 9-10 inches in diameter.

• For ‘mbusse scrippelle, we can use pans with a diameter similar to that of a soup bowl (6-7 inches) so they will remain more inside the dish and can be better soaked with the broth.

• As for the number of scrippelle to serve, it is up to you; we Abruzzesi like to be generous, but even 5-6 per person are fine! They are so tasty that it’s no effort to eat more!

• Once cool, the meat broth can be frozen in sterilized and hermetically sealed jars.

• The crepes can also be frozen. They should be stacked open and not rolled, without filling. You can portion them directly (for example, 5 scrippelle per bag) or separate each serving with a sheet of parchment paper for easier separation later.

• You can use food bags or airtight containers and store them in the freezer for about 1 month.

• When ready to use, let them thaw at room temperature and then proceed as described above with the grated Parmesan filling.

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