A Go-To Comfort Food in the Countryside of Abruzzo
Italian cuisine is often very different than what we, Americans, envision from a childhood spent at the Olive Garden.
Sometimes, the most traditional dishes are the simplest, with just a few ingredients combined in the right way, such as the Piemontese Bagna Cauda and the Tuscan Panzanella. As mentioned in our last article about the cuisine and foods of Abruzzo, certain regions in Italy have traditions which are built on a ‘theme’ with recipes based on the land and livelihoods historically in the area. For example, in Abruzzo, where agriculture was and still is the predominant economic driver, dishes like scrippelle, or thin Abruzzese crepes made with flour, milk, and eggs, are common in Abruzzese dishes.
Enter the Febo Family
When was asked the Abruzzese wine-making family Febo for some traditional dishes, after their meatless meatball recipe, the second go-to dish for the family is Scrippelle ‘mbusse. Scrippelle are thin crepes which are a versatile base for many Abruzzese recipes. Interestingly you will find that they use these thin crepes instead of when using pasta. Case in point, where this Bolognese nonna cooks tortellini in homemade bone broth, in Abruzzo they add put crepes in broth.
Hence the word 'Mbusse in the name of this recipe which is Abruzzese dialect meaning ‘wet’. They serve thin Scrippelle crepes served with a savory broth. To add to Abruzzese flair, the scrippelle are filled with freshly grated pecorino sheep cheese before being rolled up.
A recipe like combines common Italian cuisine concepts, from the use of homemade broth, to the speed and ease of making the crepes, to the pecorino cheese grated on top, scrippelle ‘mbusse personifies not only the Italian cucina povera, of following the waste-not-want-not credo, by using ingredients easily on hand to create dishes, but also gives you an idea of what is on the lunch or dinner tables of Abruzzese families in the countryside.
Pair with Febo’s Natural Wines
The Febo winemaking family makes a natural wines that cover a wide variety of styles, to take you through so many different food and wine pairing opportunities, of Abruzzese dishes or otherwise! From their trebbiano abruzzese white wine, Parella, to a pecorino, Rolland (the wine grape not the cheese!), to a Cerasuolo d’Abruzzo rosè, or a Montepulciano d’Abruzzo red wine, their monovarietal natural wines showcase Abruzzese native wine grapes, naturally, as we learned when talking with Laura and Davide Febo at our recent VeroTalk.
Try Febo’s organic extra virgin olive oil too, that we just imported in, snagging some of their family’s private stash. It’s fragrant and tasty with a peppery finish that goes great with fresh bread, and great on salads too.
Try the recipe out for yourself below, and taste a little bit of Abruzzo, wherever you are!
Scrippelle ‘mbusse, or crepes in broth, with a sprinkling of pecorino cheese ready to be enjoyed.
Scrippelle ‘Mbusse – Abruzzese Crepes in Broth
Cooking and Prep Time: 35 minutes - 1 hour
Portions: 4 portions
Ingredients:
4-5 tablespoons Flour
4 Eggs
1 tablespoon Butter, melted
3 tablespoons Milk
Dash Ground Nutmeg
Pinch Salt
About 1 cup Grated Pecorino
3-4 cups Homemade Broth (Recipe Here)
Suggested Wine Pairings
Natural Wines from Febo Winery:
Parella White Wine
Rolland Pecorino Wine
Cerasuolo d’Abruzzo Rosè Wine
Montepulciano d’Abruzzo Red Wine
Organic Extra Virgin Olive Oil
Procedure:
1. Sift the flour and stir in the eggs, melted butter, nutmeg and salt. Slowly add the milk a little at a time until a smooth consistency of crepe batter or a very loose pancake batter. Cover and let it rest for half an hour.
2. Heat a small skillet or a crepe pan on the stove. Lightly grease the pan with a small amount of butter, then gently ladle enough batter to coat the bottom of the skillet, rotating the skillet gently to allow the batter to form an even, thin layer across the bottom of the skillet. After a few moments when the scrippelle is set and the edges are turning a golden color, gently flip it and let it cook a moment more on the other side. Remove and sprinkle with the pecorino cheese then roll it up and set aside.
3. Repeat Step 2 until all the batter has been used, meanwhile heat your broth at a gentle simmer.
4. To serve, lay 3-4 scrippelle in a bowl then add a ladle of hot broth over the top, sprinkling with a touch more pecorino and a drizzle of Organic Extra Virgin Olive Oil for garnish.
N.B. This recipe is courtesy of the Febo Family
Shop Wines and Olive Oils from Febo to Taste a Little Bit of Abruzzo
