Scrippelle are a traditional dish form Teramo in the Abruzzo region
- 4 organic free range eggs
- ¾ cup organic flour
- 250ml filtered water
- 1 TBPS organic extra virgin olive oil
- 200 g Pecorino cheese - check Androuet for a good Pecorino in London.
In a bowl beat the eggs with a fork.
Add filter water and organic flour and mix until obtaining a homogeneous, smooth and creamy but not too thick mixture.
Grease a pan with extra virgin olive oil - you will do it only for the first scrippella, for the others, it will not be necessary.
Once hot, pour a ladle of batter into the pan and spin it so as to cover the entire surface. The best scrippella is thin, so make sure the amount of mixture is the least possible.
When it will take color, turn it and cook it on the other side. Be careful not to break it. Once cooked, put it on a plate and continue the process until the mixture is finished.
Sprinkle the surface of each scrippella with pecorino cheese, roll it up and place them all in a baking dish. Once the pan is filled, sprinkle on top some more pecorino, then cover it with foil and bake for 30 minutes at 180 ° C. Raise the temperature to 200 ° C and remove the foil. Cook until golden and crispy. Create portions that contain at least 2 or 3 scrippelle, sprinkle with Pecorino and serve hot.
Enjoy Scrippelle with a glass of Ausonia - Apollo 100% Trebbiano d' Abruzzo!