Le Scrippelle 'Mbusse

Name: Le Scrippelle 'Mbusse
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Abruzzese
Ingredients: 4 large free-range eggs; 100 g Plain flour; 200 ml Water; 3 g Fine sea salt; 15 ml Extra virgin olive oil; 90 g pecorino abruzzese; 1 pinch Ground cinnamon; 1.2 l chicken or capon broth; 1 pinch Black pepper

Le scrippelle 'mbusse are paper-thin savoury pancakes dusted with aged pecorino, tightly rolled, and steeped in rich, steaming chicken broth.

🇮🇹Italy· Abruzzo

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 4
Difficulty: Medium
Calories: 340 kcal

Ingredients

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Servings

4 large free-range eggs — at room temperature
100 g Plain flour — tipo 00 or standard plain white flour
200 ml Water — cold tap water
3 g Fine sea salt — for batter seasoning
15 ml Extra virgin olive oil — or a piece of pork lard for greasing the pan
90 g pecorino abruzzese — finely grated, aged sheep's milk cheese
1 pinch Ground cinnamon — traditional Teramo seasoning
1¼ l chicken or capon broth — strained, highly flavoured, and piping hot
1 pinch Black pepper — freshly ground

Equipment

•20cm non-stick crepe pan
•Whisk
•Mixing bowl
•Fine sieve
•Soup ladle
•Deep soup plates

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 18 g
carbs: 21 g
fibre: 1 g
protein: 22 g
calories: 340 kcal

Instructions

1
Whisk the eggs and fine sea salt in a mixing bowl until light and uniform.
2
Sift the flour into the eggs and whisk thoroughly until a smooth paste forms.
3
Gradually pour in the water while whisking constantly to create a very fluid, lump-free batter.
4
Let the batter rest at room temperature for 20 minutes.
5
Warm a non-stick crepe pan over medium heat and lightly wipe the surface with oiled kitchen paper.
6
Pour in a small ladle of batter, swirling swiftly so it coats the base paper-thin.
7
Cook for 1 minute until the edges lift, then flip and cook for 30 seconds.
8
Slide the cooked scrippella onto a clean plate and repeat until all batter is used.
9
Scatter each warm scrippella evenly with grated pecorino, black pepper, and a faint dusting of cinnamon.
10
Roll each scrippella into a tight cylinder and arrange two to three per warm soup bowl.
11
Ladle the boiling poultry broth directly over the rolled scrippelle and serve straight away.

Chef's tips

The batter must remain watery so the scrippelle turn out as thin as veil. Ensure the chicken broth is boiling hot when ladled, as the heat softens the cheese and allows the rolls to perfume the stock.

Ingredient substitutions

Pecorino Abruzzese → Pecorino Romano or aged Parmigiano Reggiano
capon broth → rich farm chicken or mixed beef-and-chicken broth

Storage

Store unrolled, cooked scrippelle layered between greaseproof paper in the fridge for up to two days, but assemble with hot broth only upon serving.

Reheating

Reheat the clear broth until boiling, roll the cold scrippelle with fresh cheese, and pour the boiling broth over them.

Common mistakes to avoid

•Making the scrippelle too thick, which prevents them from absorbing the hot broth properly.
•Using tepid broth, which fails to melt the internal cheese layer and ruins the dish texture.
•Adding milk instead of water, which makes the batter too heavy for traditional Teramano scrippelle.

Serving suggestions

Serve immediately in wide, pre-warmed rimmed soup plates.Offer extra freshly grated pecorino on the side for diners to sprinkle on top.Serve as the traditional primo piatto ahead of roast lamb or stewed meats.