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Chef Walter’s Flavors + Knowledge: Scrippelle M’Busse

Wednesday, February 26, 2014

 

A specialty dish from the region of Abruzzo in Central-Eastern Italy, these delicate egg crepes are sprinkled with sharp pecorino cheese, rolled up and served with hot broth poured over them. It’s a soup that I particularly favor because it was the starter of the Sunday dinner in my youth growing up in Italy. My mother made them very thin, almost transparent, and I would sneak into the kitchen and steal some without the filling. Crepes can be made ahead of time and kept frozen for up to 3 weeks, and you may do the same for the broth. They will keep, tightly wrapped in plastic, in the fridge for a few days. Just bring them to room temperature before filling and rolling. They can be made with the typical Teflon pan if you don’t own a crepe pan.

Scrippelle M'Busse (Egg crepes in broth)

6 Serving(s)

Ingredients

  • 4 eggs
  • 2 tablespoons milk
  • 1 tablespoon freshly grated pecorino Romano, plus 3/4 cup
  • 3 tablespoons all-purpose flour
  • 6 cups Brown Chicken Stock (see below)
  • Salt to taste
  • Fresh ground white pepper
  • 2 tablespoons unsalted butter

Directions

  • In a medium bowl, beat together the eggs, milk and a tablespoon of pecorino Romano. Gradually beat in the flour and, if necessary, add a little water to create a runny batter. Put in the refrigerator for 30 minutes to rest.
  • In a stockpot, bring the chicken stock to a boil over high heat. Add pepper and salt to taste. Reduce heat to low simmer until ready to serve.
  • In a nonstick crepe pan (or Teflon), heat a small amount of the butter until it sizzles and adds a small amount of the rested crepe batter. Cook for 1 to 2 minutes per side. Remove from the pan and repeat the procedure with the remaining batter.
  • To serve, roll each crepe with the remaining pecorino and place in serving bowls. Ladle hot chicken stock over the crepes, garnish with any extra pecorino, drizzle with olive oil and serve.

Brown Chicken Stock

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 pounds chicken quarters
  • 3 carrots, peeled and coarsely chopped
  • 2 onions, peeled and coarsely chopped
  • 4 ribs celery, cleaned and coarsely chopped
  • 1 tablespoon black peppercorns
  • 2 teaspoons salt
  • 1 bunch mixed fresh parsley, sage, rosemary and thyme
  • 1 cinnamon stick

Directions

  • In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add the quartered chicken and brown all over, stirring to avoid burning. Remove the chicken and reserve.
  • Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water plus peppercorns, salt, herbs and cinnamon.
  • Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
  • Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside.
  • Refrigerate stock in small containers for up to a week or freeze for up to a month. Yield: 1.5 quarts

 

Master Chef Walter Potenza is the owner of Potenza Ristorante in Cranston, Chef Walters Cooking School and Chef Walters Fine Foods. His fields of expertise include Italian Regional Cooking, Historical Cooking from the Roman Empire to the Unification of Italy, Sephardic Jewish Italian Cooking, Terracotta Cooking, Diabetes and Celiac. Recipient of National and International accolades, awarded by the Italian Government as Ambassador of Italian Gastronomy in the World. Currently on ABC6 with Cooking Show “Eat Well”. www.chefwalter.com / http://www.chefwalter.blog.com/

 

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