Scrippelle
Scrippelle 'mbusse"
Serves
6
Ingredients for the Scrippelle: 1 egg per person; 2 level tablespoons of
flour per egg.
For the broth you will need 300-400 gr.beef, 300-400 gr. of muscle bone of
beef knee, 1 turkey wing, 1 tuft of parsley, 1 celery stalk, 1/2 onion, 1
yellow carrot, a Parmesan cheese rind, salt, grated Parmesan cheese (if
desired).
Preparation
Make a dough with eggs and flour, diluting with 1 cup of water per egg.
Grease a pan with lard (or oil) and heat pan.
Using a ladle, add the dough a little bit at a time, to make very thin
fritters and let it cook over a low flame.
After you have finished cooking the scrippelle, make the broth, boiling the
beef, muscle, bone turkey wing, carrot celery and parsley altogether in a
pot for about 2 hours.
Strain the broth.
Place the rolled scrippelle in soup plates and pour the broth over them.
Then sprinkle with Parmesan cheese. Note: You can also substitute the
water used to make the dough with milk. Connoisseurs would be horrified at
the thought of a "polluting" a broth of this kind with cheese, but of course
we are free to follow our own tastes.
Timballo di scrippelle
Serves 6
10 eggs for making the "scrippelle", fried breaded artichoke slices, 3
pieces of scamorza cheese, 3 hard boiled eggs sliced into small pieces,
butter, about 80 gr. of grated Parmesan cheese, salt and as much milk as you
like.
Preparation
Lay the scrippelle out on a baking-pan (it can be greased) so that it is
covered with the edges sticking out over the pan.
Lay out a layer of pasticcio with the sauce, artichokes, scamorza cut into
cubes, a little butter, pieces of hard-boiled egg and a handful of Parmesan.
If you like you can also baste this with a mixture of beaten eggs, salt,
Parmesan and milk.
Continue layering until you have used up the ingredients.
Fold the edges of the scrippelle sticking out form the baking-pan and cover
the whole thing with two other scrippelle. Pre-heat oven. Bake at moderate
temperature for about 90 minutes.
