Scrippelle 'mbusse
Abruzzo · primo · serves 4 · 60 min total · medium
Teramo's signature primo — fresh crêpes filled with parmigiano, drowned in capon broth. The dish appears on Christmas Day across the region.
Ingredients
- 200 g '00' flour
- 4 eggs eggs
- 350 ml milk
- 120 g Parmigiano Reggiano
- 1.2 L strong capon or chicken broth
- 20 g butter
- 1 pinch nutmeg
- 1 tsp salt
Method
- Whisk flour, eggs, milk, salt, nutmeg into a smooth thin batter. Rest 30 minutes.
- Heat a small pan with a knob of butter. Pour in a ladle of batter, swirl to coat thinly — make a crêpe. Cook 30 seconds a side. Stack.
- Shower each scrippella with Parmigiano. Roll into a tight cigar.
- Lay 3 rolls per soup bowl. Pour boiling capon broth over to drown ('mbusse = drenched).
- Serve immediately — the parmesan melts into the broth.