Introducing the Teramana delight, Scrippelle ‘mbusse – a culinary masterpiece born during the era of Napoleon that transcends borders and war. Originating from Teramo in Italy, this dish is a testament to the captivating fusion of French influence and Italian warmth.
Scrippelle ‘mbusse, is distinct from its Vastese named counterpart which is a fritter, though both an embodiment of comfort. As history unfolded, so did the flavours of Teramo, where the locals ingeniously embraced the best of the French invaders in 1798. Imagine delicate crepes, dusted with pecorino cheese, bathed in a rich, soul-soothing broth—each bite a harmonious blend of two culinary worlds colliding.
This dish stands as a symbol of resilience and adaptation. Beyond the historical context, Scrippelle ‘mbusse has become the epitome of comfort food, offering solace and warmth in every spoonful to generation after generation around the world as the Abruzzesi migrated to seek better fortune.
Embark on a journey to recreate this in your kitchen, as we unveil Annarita Di Domenico’s recipe who works for The Academy of Teramana Cuisine. It is the favourite dish of ‘Roots’ author, Domenico Cornacchia and will always remind him of his grandmother who features in his book about the traditions of his frazione Santa Rufina in Castellana.
- 1 Chicken
- 1 Carrot
- 1 Celery Stalk
- Cinnamon Stick
- 1 Tomato
- 1 Piece of Parmesan Rind
- 6 Eggs
- 6 tbsp 00 Flour
- Enough Water to make a light and fluid batter
- Olive Oil
- 1 Pinch of salt (according to taste)
- Grated Parmesan or Pecorino Cheese
- Ground Cinnamon to taste
- In a high sided pan add chicken, preferably free range, cleaned and quartered, add celery, carrot cheese rind, cinnamon stick, bring to the boil, simmer for 3 hours, removing foam on top as it cooks. You may like to add a slice of lemon studded with a couple of cloves if you like these flavours too!
- Whilst the brodo (broth) is cooking prepare the scrippelle
- Beat eggs and add sieved flour, and salt. Add enough water to create a fine batter. These crepes are thin not thick so a runny consistency is important!
- Use a non-stick pan with a diameter of 28/30 cm greased with extra virgin olive oil or lard. Collect the excess oil with a sheet of kitchen paper as this will be used to grease the pan again, and makes sure the scrippelle are neither too oily or too dry when it is rolled up.
- During cooking, take care to arrange them, as they are made, on a rather large cotton tea cloth or linen cloth to facilitate evaporation and let them dry. Once cold, collect them in a pile and keep them enclosed in the cloth. They will keep for a day in the fridge so can be prepared the day before!
- Grate some parmesan, if you prefer you can use pecorino, and add a sprinkling of cinnamon. Sprinkle this mixture onto the scrippelle and roll them up tightly, forming cylinders that can be cut in half and arranged in a bowl.
- Drain the broth/brodo through a sieve so that you are left with a clear consume-like broth. The meat and bones are traditionally served afterwards as 'Allesso'.
- Ladle the brodo over the scrippelle and serve.