Ricetta inspirata della Sig "Ettorina Antonucci"
my version is with collagen broth the pancakes are made with spelled flour
i used very good spelled flour for the taste , the low gluten and low glucose content
https://en.wikipedia.org/wiki/Spelt
Below are the ingredients and methods of preparation : My Version !
For the batter:
4 eggs
4 tablespoons of spelt flour
125ml of water
1 tablespoon of oil or butter
for the Parmesan i used Grana di bufala Sovrano
Here the Traditional recipe
Below are the ingredients and methods of preparation.
For the batter:
4 eggs
4 tablespoons of 00 flour
125ml of water
1 tablespoon oil
Mix the eggs and flour, diluting them with 1 glass of water for each egg.
Typically, the pastry has a very liquid form, so you can add additional water if necessary. The cooking, which must be done on well-oiled non-stick pans, traditionally with lard, over medium heat, takes place by pouring the batter into the pan with a ladle, here skill and dexterity are essential to distribute the batter evenly forming a very thin layer, similar to a veil. The cooking is very fast and it takes a certain skill in turning the scrippella halfway through cooking to make them reach the cooking on both sides.
Once the scrippelle are ready, prepare the broth by boiling the chosen meat together, which can be chicken, capon, as tradition dictates, or beef with herbs for about two hours. Then pass the broth through a colander. Arrange the rolled scrippelle on plates and pour over the broth, sprinkling (if you want) with Parmesan cheese at will. Caution: The mix of eggs and flour can be stretched, rather than with water, with milk.
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