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Wednesday, December 7, 2016

Scrippelle Abruzzesi - RECIPE

At our home, it's not Christmas without the traditional Scrippelle Abruzzesi. 

At the request of my blog readers, here is the recipe for Scrippelle.

Scrippelle sugared and ready to eat
All photos - Copyright - La Casa e Il Giardino

Good scrippelle must be light and airy inside (not doughy). In order to have light and airy scrippelle, the dough must be worked well.

In my childhood, homemakers worked the dough by hand inside a rectangular wooden vat (la misolle). What a job! Today, thanks to a good mixer and dough hook, the job is much easier.


1 kilo (approx. 2 lbs. and 4 oz.) of flour

20 grams (8 oz.) of fresh yeast (I buy it from the bakery - or pizzeria) 

2 eggs

2 potatoes, boiled and riced

32 oz. tepid or lukewarm water (approx.)

3 quarts vegetable oil for frying

Boil the potatoes and rice them. Melt the yeast well into the tepid or lukewarm water. Place flour in a very large bowl. Mix in the eggs and potatoes. Add water a little at a time. Consistency of dough should be soft and elastic but not watery. The dough should be well worked.   Place a batch of dough in the mixer bowl and work it well with a dough hook (10 minutes).   Remove the worked dough and place into a very large pot.  Add another batch and so on until all the dough is finished.  Place the worked dough in a warm spot, cover it and let it rise.

Dough doubled in size

The dough should double in size within an hour or so. In the meantime, place the vegetable oil in a deep roaster over a burner. Heat oil until it gets very hot over medium heat. 

Stretch and hold

With your fingers take a little dough, the size of an egg, and stretch it over the hot oil very slowly. (It's an art - it takes practice).   If you have trouble doing the long scrippelle, you can take a short cut.   Grab spoonfuls of dough and drop them into the hot oil.   Fry until golden. 

Place fried dough on absorbent paper and add granulated sugar.