Abruzzo’s Nevole di Ortona | Ancient Grape Must Wafers
Ingredients
- 180 g 180 g Plain Flour (type 00)
- 180 g Durum Wheat (Hard wheat flour)
- 120 ml Mosto Cotto
- 120 ml Extra Virgin Olive Oil
- 1 Orange zest (grated)
- 1/2 tsp Cinnamon
- 1 pinch Optional Anise or Ground Cloves
Instructions
- In a large bowl, combine the two flours, orange zest, and cinnamon, and mix in the olive oil and mosto cotto.
- Cover the dough and let it rest for at least 30 minutes.
- Preheat your ferro da nevole (iron). If you don’t have one, a pizzelle maker or flat waffle iron will also work.
- Shape small walnut-sized balls of dough, place each in the centre of the hot iron, and press firmly. Cook on both sides until the wafer is thin and lightly browned — about 45 seconds per side.
- Transfer to a wire rack to cool, fold across the edges if you want to create the traditional Ortona version; they will harden and become crisp as they cool.
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