Ferratelle Molisane

Name: Ferratelle Molisane
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Molisana
Ingredients: 250 g Plain flour; 3 medium Eggs; 100 g caster sugar; 80 ml Extra virgin olive oil; 1 tsp aniseed; 15 ml sambuca liqueur; 1 small Lemon; 1 pinch Fine sea salt; 1 tbsp icing sugar

Crisp patterned waffle wafers pressed in a traditional iron, scented with aniseed and lemon. Also known as cancellate or pizzelle across Molise and neighbouring Abruzzo.

🇮🇹Italy· Molise

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 6
Difficulty: Easy
Calories: 240 kcal

Ingredients

0 of 9 gathered

Servings

250 g Plain flour — sifted type 00 or standard plain flour
3 medium Eggs — at room temperature
100 g caster sugar — fine white sugar
80 ml Extra virgin olive oil — mild, delicate Molisano olive oil
1 tsp aniseed — whole anise seeds
15 ml sambuca liqueur — or anisetta
1 small Lemon — finely grated zest only, unwaxed
1 pinch Fine sea salt — to balance sweetness
1 tbsp icing sugar — for dusting before serving

Equipment

•Stovetop ferratella iron or electric pizzelle maker
•Mixing bowl
•Whisk
•Pastry brush
•Wire cooling rack

Nutrition

Per serving, approximate

Calories: 240 kcal
fat: 11 g
carbs: 32 g
fibre: 1 g
protein: 4 g
calories: 240 kcal

Instructions

1
Whisk the eggs and caster sugar in a mixing bowl until pale and slightly thickened.
2
Pour in the extra virgin olive oil and sambuca liqueur, whisking continuously to combine.
3
Stir in the whole aniseed, finely grated lemon zest, and pinch of salt.
4
Fold in the sifted flour gradually until a smooth, thick, dropping batter forms.
5
Heat the ferratella iron over medium-low heat on the stovetop on both sides.
6
Lightly brush both inner surfaces of the iron with a drop of olive oil.
7
Spoon a rounded tablespoon of batter directly into the centre of the bottom plate.
8
Clamp the iron shut firmly and squeeze the handles together to spread the batter.
9
Cook for roughly 45 to 60 seconds, then flip the iron over.
10
Cook the second side for another 45 seconds until golden and crisp.
11
Open the iron gently and lift the wafer out using a thin knife or fork.
12
Transfer the hot wafer to a wire rack to cool completely and crisp up.

Chef's tips

Regulate the heat carefully so the wafers turn golden brown without burning the delicate aniseed. If the batter oozes out of the iron when clamped, reduce the portion size slightly.

Ingredient substitutions

extra virgin olive oil → melted unsalted butter or mild sunflower oil
sambuca liqueur → pure anise extract or an extra teaspoon of whole aniseed

Storage

Store completely cooled wafers in an airtight tin at room temperature for up to two weeks.

Reheating

Warm on a baking tray in a preheated 150 degrees C oven for two minutes to restore crispness if softened.

Common mistakes to avoid

•Overfilling the iron plate, causing excess batter to spill over the sides into the flame.
•Using high heat, which scorches the exterior before the centre cooks through.
•Stacking warm wafers on top of each other, which traps steam and makes them soggy.

Serving suggestions

Dust lightly with icing sugar and serve alongside espresso or sweet dessert wine.Sandwich two crisp wafers together with a generous spread of local grape jam or honey.Serve plain as a light morning biscuit or afternoon treat.