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The scrippelle, are thin crèpes prepared with flour, eggs and water. The term "mbusse" means that they are dip in the broth, this version is one of the most traditional first courses of Teramo cuisine.
Preparation
The dough: mix eggs and flour and putting a glass of water for each egg (or if you prefer, use milk), mix until you get a thin mixture without lumps. Grease a pan and let it heat up. Pour a ladle of dough into the hot pan and let it cover the all surface with a very thin layer, cook the scrippelle over low heat on both sides and then let it cool.
The broth: boil the beef, the muscle, the turkey wing, the bone, the herbs and grated parmesan for about two hours and once cooked, filter it with a strainer. Roll the scrippelle on themselves, after put grated Parmesan, than place them in a dish and pour over them the boiling broth and eventually add more Parmesan. Enjoy your meal!
Ingredients (for 6 people)
For the scrippelle: 1 egg per person and 2 tablespoons of flour for each egg.
For the broth
300 / 400gr. tip of beef brisket, 300/400 gr. of muscle, ox knee bone, 1 turkey wing, 1 tuft of parsley, 1 stalk of celery, 1/2 onion, 1 yellow carrot, a parmesan rind, salt to tast and grated Parmesan .
