A family recipe for making scrippellette
My scrippellette are Abruzzese scrippelle, made according to the family recipe of our reader Valentina Ferri. A 24-year-old from Teramo, Abruzzo, she graduated with a degree in biotechnology and now lives in Verona, where she's pursuing a master's degree.
- 240 g 00 flour
- 6 g instant yeast for savory preparations
- 2 eggs
- sale
- extra virgin olive oil
- In a bowl, mix the eggs with a pinch of salt, the yeast, 20 ml of oil, and 200 ml of water using a fork. Add the flour and whisk until the mixture is smooth and even.
- Heat a nonstick pan greased with a drizzle of oil and pour in a ladleful of the mixture, shaping it into a circle. Cook for about 1 1/2 minutes, then flip the scrippelletta and cook it for another minute and a half. Repeat with the remaining mixture: you should have 8 scrippelletta.
- Serve the scrippellette with burrata stracciatella, cherry tomatoes, and fresh basil, or with avocado cream, salmon, and sesame seeds. They can also be served with cured meats and cheeses, or for a sweeter version, sprinkle them with a little sugar.
She wrote to us: "I was nine years old when I made a birthday cake made entirely of sugar roses for my maternal grandmother—it was a success! Since then, whenever I can, I dust off old notebooks and family notes to replicate some recipes. My favorite, for its history, the speed of preparation, and the low cost of the ingredients, is Nonna Marietta's (my mother's great-grandmother) scrippellette."
What are scrippelle?
Our reader explains: "Scrippellette are humble fritters, made with a soft batter. Grandma Marietta, on Christmas Eve, always fried mountains of vegetables and cod in batter... scrippellette were nothing more than fritters made with leftover batter. Today, partly out of nostalgia and partly out of gluttony, I sometimes make them, but enriched with fresh and tasty toppings."
He suggests serving them with burrata stracciatella, cherry tomatoes, and fresh basil, or with avocado cream, salmon, and sesame seeds.