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After the Chitarracon le pallottine, this is one of the first course par excellence of the Teramo culinary tradition. An elaborate and tasty dish, inevitable in the party menus.
Preparation
The scrippelle: mix eggs and flour and adding 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 inside: prepare the meat sauce with tomatoes, minced meat, butter, oil, carrot and onion, cook for an hour at least. Boil 3 eggs, peel and cut them into small pieces. Cut the scamorza cheese into cubes.
Well spread the scrippelle. Form a layer with all the Ingredients of the filling: ragù, artichokes, diced scamorza cheese, hard-boiled eggs, grated parmesan cheese, some butter and, if you prefer, add a few spoon of scrambled egg, parmesan salt and milk.
Repeat the same operation until the Ingredients run out, fold the flaps of the scrippelle that had been left out previously and cover everything with two other scrippelle. Bake in preheated oven at 180 ° C for an hour at least.
Ingredients (for 6 people)
10 eggs for the Preparation of the scrippelle (see the recipe of the scrippelle 'mbusse), ragù sauce(see the chitarra con le pallottine recipe), breaded fried and sliced artichokes and fried (or spinach or peas) , 3 scamorza cheese, 3 boiled eggs cut into small pieces, butter to taste, 80 gr. grated parmesan, salt to taste and milk at will.
