Italian Soup with Stuffed Pancakes - Scrippelle 'mbusse

To prepare these delicious stuffed pancakes, start by mixing the flour with water to obtain a fine and homogeneous composition. It is important to use lukewarm water, as this will help activate the gluten in the flour, giving the pancakes a softer and more elastic texture. After mixing the flour well with the water, add the salt and oil, continuing to mix with a whisk or with a mixer on low speed. The goal is to obtain a very thin, almost liquid batter, which will allow the pancakes to be tender and easy to roll.

Once the batter is ready, grease a non-stick pan with oil, ensuring it is evenly covered to prevent the pancakes from sticking. Heat the pan over medium heat and pour a portion of the batter, rotating the pan so that the batter evenly covers the surface. Cook the pancake for about 1-2 minutes or until the edges turn golden, then flip it with a spatula and cook on the other side as well. Continue this process until all the batter is used, yielding a stack of fluffy pancakes.

While the pancakes are cooling, you can prepare the soup. I prefer a chicken soup, which I simmer on extremely low heat for about 3 hours. This method allows the flavors to fully develop, and the meat becomes tender. Don’t forget to periodically skim off the foam that forms on the surface to achieve a clear soup. After the soup has boiled, strain it through a sieve to remove any impurities.

For the filling of the pancakes, use grated pecorino, a type of cheese similar to parmesan, but made from sheep's milk. Its distinct flavor will give the pancakes a special taste. Fill each pancake with the grated cheese, then you can wrap them in your desired style: either you can roll them simply, or you can fold them like sarma, tucking the edges in to prevent the cheese from leaking.

Once the pancakes are filled, place them in a soup pot or, as I did, in a deep pot. Pour the hot soup over the pancakes and let them sit for a few minutes, a maximum of 5, to soak well with the flavors of the soup. Then, serve them hot, enjoying every bite, which will bring together the fluffy texture of the pancakes and the savory flavor of the cheese, combined with the delicate aromas of the chicken soup. This recipe, simple yet delicious, is perfect for a family meal or a special occasion.

 Ingredients: - For the Dough (3 pieces / portion for one person): 1 egg 25g flour about 1.5 dl of water salt who wants can add a little nutmeg powder in this dough - For the filling: grated Pecorino cheese from Abruzzo who wants can add a little cinnamon in grated cheese, about 2 tablespoons for each pancake soup: it has to be chicken or caper - recipe with pancakes without egg 6-8 pancakes: 150 gr flour 400 ml water salt 1 teaspoon of oil oil to grease the pan - Ingredients for the soup: 3 chicken backbones with a lot of meat and fat 1 small onion whole 1 carrot parsley root salt and water

 Tags:  eggs onion greenery chicken meat pancakes carrots soup flour oil cheese vegetarian recipes