Abruzzo
The most distinctive first course of the Teramo tradition — very thin crêpes (scrippelle) made from egg, flour and a pinch of salt, cooked in a dry, hot pan, rolled around a filling of aged Pecorino Abruzzese and a dusting of cinnamon, then placed in a hot capon or beef broth and left to absorb the broth until swollen and silky. A preparation that defies categorisation — part crêpe, part dumpling, part soup.
The broth is the soul: golden, deep and capon-savoury; the scrippelle absorb it and swell; Pecorino gives saltiness and the cinnamon gives an unexpected warmth that somehow makes everything more right — one of the most distinctive regional preparations in Italy
{"The crêpe batter must be very thin (thinner than standard crêpe batter) — watery consistency; cook in a dry, very hot pan","Roll immediately while still hot — cool crêpes crack when rolled","The Pecorino and cinnamon filling must be mixed and scattered sparingly — too much filling makes the rolls too thick to absorb broth evenly","Place in the broth 5 minutes before serving — they need time to absorb the broth but not so long they become soggy","The broth must be a genuine capon broth (or excellent beef bone broth) — this dish cannot be made with commercial stock"}
{"The cinnamon in the Pecorino filling is the defining Teramano character — it seems unusual but is historically documented and is non-negotiable for authenticity","Make the scrippelle a day ahead and refrigerate — they absorb the broth even better when slightly staled","Three scrippelle per bowl is traditional — more and the dish becomes too heavy as a first course"}
{"Thick crêpes — they take too long to absorb broth and remain doughy in the centre","Rolling before the crêpe is hot — it cracks and loses its structure in the broth","Too much Pecorino filling — the rolls become stiff and resist absorbing the broth"}
Le Ricette di Teramo — Tradizioni della Cucina Teramana