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X Italian Pasta Dishes
Scrippelle Timbale or Scrippelle Teramane (Scrippelle with minced beef and spinach filling)
Originated from: Teramo, Abruzzo
Occasion: Any time
Contributed by: Notes and dough recipe courtesy of Italian Wikipedia; machine translation by Google; photo: Mary Melfi.

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Scrippelle Dough

In Italian
* 4 uova
* 4 cucchiai di farina 00
* 250ml di acqua
* 1 cucchiaio di olio

In English
4 eggs
4 tablespoons flour 00
250ml water
1 tablespoon olive oil

For filling
1 small onion, sauted
2 cloves garlic, sauted
1 pound minced beef (or veal), sauted
1 bunch spinach, cooked
1 hard-boiled egg, cut into very small pieces
2 teaspoons fresh parsley, chopped finely
1 teaspoon dried basil
1 tablespoon Parmesan cheese
1/2 cup mozzarella cheese, grated
Salt, pepper

Fresh tomato sauce

For sprinkling
Fried breaded artichokes or mushrooms (optional)
Parmesan cheese, grated
about 1/2 cup mozzarella cheese, diced or grated


o Make favorite tomato sauce.

o Make the filling -- first, cook the spinach, drain, cut it up. Then fry the onion and garlic till golden, then add the minced beef. Saute the beef and then add the spinach. Season with salt, pepper, parsley and basil. Cool. Then add Parmesan cheese, mozzarella and the hard boiled egg that has been cut into small pieces.

o Mix scrippelle dough ingredients (the resulting batter should be very thin).

o Drop about 3 tablespoons of batter in a hot pan and fry on both sides till golden (The scrippelle look like French-style crepes). Repeat until all the batter is used up.

o Fill the scrippelle with the filling and roll them up as one would do for cannelloni.

o Grease a casserole. Place the filled scrippelle on the casserole.

o Pour some tomato sauce on the scrippelle.

o Add fried breaded artichokes or mushrooms (optional).

o Sprinkle mozzarella and grated Parmesan cheese over the scrippelle.

o Bake in a pre-heated 350 F degree oven for about 15 minutes.

o Serve warm.


Abruzzi-style scrippelle are a cross between an omelet and a cannelloni. They are similar to French-style crepes. Here is what the Italian-language Wikipedia says of this dish: [in Italian] Scrippelle Da Wikipedia, l'enciclopedia libera. "Regione: Abruzzo Note: Le scrippelle sono un piatto tipico della cucina teramana. Oggigiorno, si stanno diffondendo sempre pi? in tutto l'Abruzzo, comunque rimangono un elemento caratterizzante delle zone del teramano da cui hanno origine e sono costituite da sottilissime frittatine preparate versando su una padella caldissima una pastella di farina, acqua e uova; sono in effetti molto simili alle cr?pes francesi che, secondo alcuni, da Teramo furono portate oltralpe al seguito dei loro eserciti. Tuttavia le scrippelle differiscono dalle cr?pes nella preparazione, negli ingredienti e nell'uso che se ne fa nella cucina teramana, infatti diventano elementi tipici per la preparazione di piatti salati, costituiti in genere da primi. Le scrippelle sono alla base di diversi piatti fondamentali della cucina teramana tra i quali: le "scrippelle mbusse": cio? bagnate, immerse in un leggero brodo di gallina dopo essere state cosparse di parmigiano ed arrotolate; il "timballo di scrippelle", dove sostituiscono la pasta sfoglia nel separare gli strati di ingredienti; le "scrippelle in forno" dove vengono farcite e cotte in forno in modo simile ai cannelloni. Spesso si fa riferimento alle "scrippelle teramane" intendendo il piatto delle "scrippelle mbusse", questo molto probabilmente ? legato alla difficolt? della forma dialettale. Estratto da "http://it.wikipedia.org/wiki/Scrippelle" ********************** [In English -- machine translation by Google] Scrippelle. From Wikipedia, the free encyclopedia. Region: Abruzzo Notes: Scrippelle are a typical dish of the cuisine teramana. Nowadays, are becoming more and more throughout Italy, however, remain a key characteristic of Teramo the areas from which they originate and are formed by thin frittatina prepared by pouring a hot frying pan a batter of flour, water and eggs, are in fact very similar to French cr?pes, some were brought from Teramo overnight monitoring of their armies. However scrippelle differ from pancakes in preparation, in ingredients and in which it is put in the kitchen teramana indeed become elements for the preparation of savory dishes, typically consisting of first. Scrippelle are the basis of several basic food dishes teramana including: the "scrippelle mbusse": that is wet, immerse in a light broth of chicken after being sprinkled with parmesan cheese and rolled, the timbale of scrippelle "where substitute in the puff pastry separating layers of ingredients, the "scrippelle in the oven" where they are stuffed and cooked in an oven similar to cannelloni. Often refers to "scrippelle teramane" meaning the pot of "scrippelle mbusse", this most likely is related to the difficulty of the dialect form. Retrieved from "http://it.wikipedia.org/wiki/Scrippelle....................."In Molise the word, "screppelle," refers to fried yeast dough but in Abruzzo the very similar word, "scrippelle," refers to Italian-style crepes. For the dish shown in the photo in this entry go to Italy Revisited -- "X Italian Pasta Dishes." For the classic scrippelle dish that uses chicken broth instead of tomato sauce, called "scrippelle 'mbuse," go to Italy Revisited -- "X Italian Soups." For variations on this Abruzzo dish see Italy Revisited -- "X Italian Soups" and "X Italian Pasta Dishes." As noted the Molisani recipe called "screppelle" (spelled with an e rather than an i) is very different from Abruzzo's "scrippelle" recipe. For various "screppelle" recipes check various entries in Italy Revisited/"Fritters."

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