A Personal Collection - Home, Garden, Food ...and life
those look interesting.i never heard of themmy family is napolitano/calabrese so i guessthats why?are they sweet or savory?merry christmas/happy new year!!
Joe - Scrippelle are an Abruzzese tradition. Some make them round by dropping dough into frying oil. Our tradition is to make them long. I assure there is a lot of work involved. Riced potatoes mixed with yeast and flour. The dough is then mixed in a large mixer and when the dough doubles in size is ready to be fried. Once fried, they are drizzled with sugar (optional). Thank you for commenting and Happy New Year.
thanks for the explaination,they sound delicious.i have to ask my aunt who is abruzzese if she ever made them.i remember my grandma making the crepes for manicotti and calling them the same thing or atleast what i remember it sounding like.
I had these as a child at my grandfathers house, but never knew the name of them or how to prepare them. Could you possibly share the recipe so that I may once again enjoy them ? It is amazing how a dish can bring back so many wonderful memories. Thank you for that.Susan