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Italian · V The Canonical Dishes · Abruzzo

Scrippelle 'Mbusse — Crepe in Broth

Teramo, Abruzzo

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I

Origin

Teramo province, Abruzzo. Scrippelle 'mbusse are specific to the Teramo food tradition — one of the most localised of all Italian regional first courses, with documentation going back to at least the 18th century.

II

Description

Scrippelle 'mbusse — 'soaked crêpes' — is the Abruzzese first course unique to Teramo province: thin egg crêpes dusted with Pecorino and rolled tightly, then served 3-4 per bowl submerged in a rich capon or chicken broth. It combines the delicacy of a crêpe with the restorative depth of a long-simmered poultry broth. The soaking ('mbusse means immersed/wet in Teramano dialect) creates a pasta substitute of extraordinary tenderness.

III

The Thread

—Crêpe pasta forms served in broth — the principle of using a cooked egg-batter product in a consommé is a classic French soup technique; the Abruzzese version replaces pasta sheets with rolled crêpes French
—Thin rolled crêpes cut into strips and served in clear broth — the Austrian Frittatensuppe is the closest technical parallel; the Abruzzese whole-roll version is more elegant Austrian
IV

Flavour Context

The broth must carry the dish — a flat stock produces a flat result. With a properly made capon broth — golden, clear, rich — the soaked crêpe rolls absorb flavour while releasing Pecorino into the liquid. The result is extraordinarily gentle and subtle: a dish of elegant restraint.

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