Scrippelle Abruzzesi Recipe 👉 Tepid or lukewarm water approx 3 quarts vegetable oil for frying. This lovely dish comes to us from the province of Teramo on the eastern slopes of the Gran Sasso in the region of Abruzzo.
Gradually add the flour and water alternating the two and whisking continuously to avoid lumps. Use fatback for the grease for the pan. 4 uova 80 grammi di farina 15 grammi di olio 250 grammi di acqua e 15 grammi di sale.
4 eggs 80 grams of flour 15 grams of oil 250 grams of water and 15 grams of salt.
Ingredients 10 eggs for making the scrippelle fried breaded artichoke slices 3 pieces of scamorza cheese 3 hard boiled eggs sliced into small pieces butter about 80 gr. In the Italian recipe it says to preheat your oven to 320 degrees F160 degrees C and bake for about an hour until the flavors blend together and a slight crust forms on the top. BATTER MAKES AROUND 14 SCRIIEILE 4 eggs 34 cup milk 34 cup water 2 tablespoons olive oil 2 cups flour Beat eggs add milk and water and oil and beat again. Transfer ingredients into bowl stir in 1 tablespoons plus 2 teaspoons minced parsley.