Scrippelle mbusse

Name: Scrippelle mbusse
Prep time: 40 min
Cook time: 220 min
Total time: 260 min
Yield: 4
Ingredients: Hen 1.1 lbs; Beef steak 0.9 lb; Pork bones 0.9 lb; Yellow onions 1; Carrots 2; Celery 1 rib; Bay leaves 2 leaves; Juniper berries 5; Cloves 5; Water 17 cups; Salt to taste; Eggs 4; Type 00 flour ¾ cup; Water 1 cup; Pecorino cheese (to be grated) 4.2 oz; Extra virgin olive oil (for cooking) to taste; Pecorino cheese (to be grated) 2.8 oz

it de es fr br

Difficulty: Easy
Prep time: 40 min
Cook time: 3 h 40 min
Serving: 4
Cost: Low

PRESENTATION

Scrippelle 'mbusse is this really charming dish from Teramo, right in the heart of Abruzzo. It's such a beautiful city, and you know what? These thin crepes have been a beloved staple there for, like, generations. The simplicity—really really tender crepes made from just flour, water, and eggs—is what makes it so special. They’re rolled up and soaked in a steaming, flavorful chicken broth. And the taste? Imagine these paper-thin Italian crepes in broth, almost like pasta sheets, but so much lighter. Locals rave about the delicate texture. When they soak up the broth, they become moist and melt-in-your-mouth good. Some folks like a sprinkle of grated pecorino cheese before rolling them up, which adds a salty kick to this Abruzzese soup recipe. Seriously good. It’s true comfort food—bringing back memories of chilly evenings and bustling family gatherings. You can really feel the spirit of a place that knows how to make simple food taste amazing.

What sets scrippelle ‘mbusse apart from other Italian soups? The focus is on that broth and those thin crepes soaking up every last drop. In Teramo cuisine, this dish often pops up during holidays and Sunday lunches—sometimes after a heavier meal—because it feels lighter but still warms you up. And listen, the broth is usually homemade, filling the air with a rich and inviting aroma. Thing is, the secret lies in rolling the crepes just tight enough to hold, but not too tight, so the broth seeps in perfectly. Compared to some other traditional Italian soup recipes, this one’s way, way more rustic and genuine. The soft texture is a big reason why everyone loves it. Whether you call it a scrippelle recipe or just crepes in chicken broth, it brings a touch of Abruzzo right into your kitchen. These simple flavors stick with you, and each bite gives you that warm blend of broth and crepe that's simply classic. It's pretty much the kind of meal that offers not just nourishment but a taste of Italian heritage that sticks with you long after the last spoonful. Really.

INGREDIENTS

For the Meat Broth: Hen 1.1 lbs (500 g); Beef steak 0.9 lb (400 g); Pork 0.9 lb (400 g) - bones; Yellow onions 1; Carrots 2; Celery 1 rib; Bay leaves 2 leaves; Juniper berries 5; Cloves 5; Water 17 cups (4 l); Salt to taste

For About 12 Scrippelle: Eggs 4; Type 00 flour ¾ cup (100 g); Water 1 cup (250 g); Pecorino cheese 4.2 oz (120 g) - (to be grated); Extra virgin olive oil to taste - (for cooking)

For Sprinkling: Pecorino cheese 2.8 oz (80 g) - (to be grated)

Preparation

How to prepare Scrippelle mbusse

To prepare scrippelle mbusse, first start with the broth. Peel the carrots and cut them into chunks 1, then do the same with the celery 2. Cut the onion in half and brown it for a few minutes in a non-stick pan 3.

In a large pot, place the various types of meat 4, then add the celery with its leaves, the carrots 5, and the browned onions 6.

Flavor with bay leaves 7, juniper berries 8, and cloves, then add a pinch of salt and cover with water 9.

Bring to a boil, keeping the heat at maximum; from that moment, cook over medium heat for 3 hours. During this time, you'll need to skim the broth, which means removing the fat and impurities that rise to the surface 10. Once ready, strain the broth using a sieve covered with a paper towel 11. Adjust the salt in the strained broth and keep it warm (for tips on using the boiled meat, see the end of the recipe) 12.

Move on to the scrippelle: in a bowl, beat the eggs with a hand whisk 13, then add the flour gradually, stirring continuously to avoid lumps 14. Slowly pour in the water, continuing to mix 15.

You should obtain a very fluid and homogeneous batter 17. Heat and oil a 16 cm (about 6 1/2 inches) diameter non-stick pan, then pour a ladle of batter in the center 17 and swirl the pan to distribute it evenly over the bottom. Cook for 1-2 minutes over medium-high heat, then flip the scrippella 18 and cook the other side for the same amount of time.

As they are ready, stack the scrippelle on a plate 19; with these amounts, you should obtain 12. Now grate the pecorino cheese 20. Lay one scrippella at a time on the work surface and place a tablespoon of grated pecorino in the center 21.

Roll up the scrippella to form a kind of cannoli 22 23 and proceed in the same way with all the others. Once they are all ready, place 3 rolled scrippelle in each deep plate 34.

Sprinkle with grated pecorino cheese 25 and add a ladle of hot broth 26. Your scrippelle mbusse are ready to be served 27!

Storage

Scrippelle mbusse should be enjoyed immediately, as soon as they are immersed in the hot broth, to best appreciate their texture.

The scrippelle alone can be stored in the refrigerator, stacked and covered with plastic wrap, for up to 2 days.

The broth can be stored for 4-5 days in the refrigerator, sealed in an airtight container. You can freeze it (only if fresh ingredients and not defrosted ones have been used), preferably already portioned for more practical use.

Advice

To optimize time, you can prepare the broth even the day before.

How to use the meat from the broth? It's simple! You can shred it and dress it with green sauce, grilled vegetables, or a salad. Alternatively, you can use it to make delicious Meatballs, such as the typical Milanese Mondeghili (Milanese meatballs)!

For the translation of some texts, artificial intelligence tools may have been used.