Scrippelle mbusse

Scrippelle ‘mbusse are a traditional dish from Abruzzo cuisine, more precisely from the province of Teramo. They consist of a very thin crepe that is rolled up and then soaked in a meat or chicken broth. Here is the recipe to prepare them:

Ingredients

• 3 eggs
• 150 g of flour
• About 300 ml of water
• A pinch of salt
• Meat or chicken broth
• Grated cheese (pecorino or parmesan), to taste

Preparation

1. In a large bowl, beat the eggs with a pinch of salt.
2. Gradually add the flour, continuing to stir to avoid lumps.
3. Dilute the mixture with water, added gradually, until a smooth and fluid batter is obtained, similar to that of crêpes.
4. Heat a non-stick pan and lightly oil it with a towel soaked in oil.
5. Pour a ladle of batter into the pan and rotate it to distribute the mixture evenly, forming a thin layer.
6. Cook the scrippella for about a minute or until the edges easily come away, then flip it over and cook for another 30 seconds on the other side.
7. Repeat the process until all the batter is used up, stacking them on a plate as they are ready.
8. Roll each scrippella on itself and lay them in a soup tureen.
9. Cover the rolled scrippelle with plenty of hot broth and sprinkle with grated cheese to taste.
10. Serve them warm.

Curiosity

Scrippelle ‘mbusse can be enriched with other variations, such as the addition of pieces of chicken or turkey in the broth, or the inclusion of aromatic herbs in the scrippelle batter for an even richer flavor.

The name “scrippelle ‘mbusse” literally means “soaked crepes” in the Abruzzo dialect, where “mbusse” indeed stands for “moistened” or “soaked”. This dish, in its simplicity, shows how Italian cuisine knows how to enhance every ingredient, using refined cooking techniques to create comforting and flavorful recipes.