In breve
The dish in short
- Scrippelle: thin crêpes of eggs beaten with salt and a spoonful of flour for each egg, into a rather liquid batter.
- Cooked one small ladle at a time in a small pan greased with olive oil.
- Each one sprinkled with grated young pecorino, rolled up and laid in a deep plate.
- Covered with hot broth of beef, chicken and turkey, simmered slowly for about three hours, with more pecorino on top.
- 'Mbusse means soaked, in dialect: the scrippelle are served in the broth.
Il video, Teramo, Abruzzo
Scrippelle 'mbusse
The video: Teramo crêpes rolled with pecorino, in hot broth
Teramo's thin crêpes of eggs and flour, each sprinkled with grated pecorino, rolled up and covered with hot broth of beef, chicken and turkey; the scrippelle are a traditional agri-food product of Abruzzo. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 1 h 10 min
- Cooking
- 3 h 35 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 15 steps, as in the recipe.
Altri video
