Sweet Christmas recipes: Scrippelle


Written by:

Views: 10706

Le scrippelle

Scrippelle are an abruzzese Christmas classic. Please note, I am not talking here about the most well known and respected “scrippelle ‘mbusse” cult of Teraman dish clearly of French origin, but of a soft and fluffy fried sweet with an elongated shape and bright shades of golden brown.

Le scrippelle 'mbusse

A dish of the poor in the folk tradition, the scrippella has ancient origins. There are even images still vivid in my childhood memories, with my grandmother who, during the Christmas period, would dedicate herself to the pleasantly sweet tradition.
Unlike caggionetti, the “scrippelle” have the chosen vocation of being more like street food than of exquisite domestic consumption.
Anyways, let’s skip over questions of nature and get to the recipe suggested, in this case by Mrs. Emma from Lentella, and her daughter, Vania, the owners of a small bakery in San Salvo.

– 1 kg wheat flour “00”
– 10 g salt
– 400 g yeast
– 5 liter water

L'impasto delle scrippelle

We start with a simple mixture of water, flour and yeast. Knead it in a large bowl and let it stand for at least a couple of hours.

La signora Emma taglia i tranci di pasta

At this point we’re going to cut pieces of pasta that we stretch and lengthen a little at a time until we immerse them in plenty of boiling olive oil.

Distensione della pasta

Distensione della pasta

Let it fry for a few minutes, until the surface of our “scrippelle” is burnished down enough and put to dry.

Immersione della pasta nell'olio bollente

La signora Emma con sua figlia Vania


Si scola

The scrippella should have a length of about 15 cm, while the texture is soft and spongy inside, with a veiled but lasting crunchiness on the outside.

Scrippelle a scolare

Mrs. Emma’s version (learned from Grandma) does not cover the use of potatoes and eggs, which is a more modern variant and relatively widespread in the territory, primarily to preserve the softness.
It’s pretty common to use yeast, even beer yeast, which provides greater continuity and stability (in terms of rise) in the final result.

Una scrippella alla prova assaggio

Whatever the preferred version, the common denominator is to consume the “scrippelle” still hot and steaming with a generous sprinkling of white sugar on the top.

Translated by Alan Glenn Embree

[Credits | Photography: Carmelita Cianci]

Iscriviti alla newsletter

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.