Scrippelle 'Mbusse
Maybe they are an evolution of the French
crêpes but in Abruzzo they gained
their own particular taste , thanks to
the grated pecorino cheese, from a good
seasoning year.
According to the tradition, you should
prepare them at home, but nowadays many
high-quality italian food shops make them
by hand. They were usually fried in the
lard and, as soon as they were cooked,
covered with some more pecorino, and rolled
up.
Once they are served, some boiling-hot
chicken broth is poured on them. They
can also be used as layers of a timbale
cooked in the oven.
