In the mid-1970s, I discovered an Italian cookbook which I consider to be a classic on regional Italian recipes. This book was so astounding that I persuaded the Italian Club to which I belonged to purchase 50 copies and present them to each member.
Printed in 1958 by Macmillan Publishing, “Regional Italian Cooking by Wilma Reiva LaSasso” is still the penultimate Italian cookbook for me. In the front of the book is a discussion of the order of the meal, various condiments, cheeses, and types of pastas. Then comes nine chapters from Antipasti to Dolci with each chapter containing recipes from different regions. To top it off, there are chapters and regional recipes on making snacks and breads, beverages, cheeses, and sausages. However, I did notice that it was lacking recipes for two Molise region foods I like, Scapece, which you can purchase as Alesci’s at Shoregate Shopping Center, and Shadone.
What initially caught my eye was a recipe that described perfectly what my mother made but I never knew the name: Scrippelle al Brodo.
Scrippelle al Brodo comes from the Region of Molise. It is, to put it simply, rolled crepes in broth. Scrippelle al Brodo is usually served on the Sunday before Lent but it is fantastic anytime.
Ingredients
• 6 Eggs
• ½ tsp. Salt
• 2 C. Flour
• Chicken broth
Directions
Beat the eggs and salt thoroughly. Gradually adding the flour, beat constantly until smooth. Continue beating and add enough water to make a thin, milky texture. Over low heat, lightly oil an 8-inch skillet. Using a table spoon, drop enough batter into the center of the pan to run to the edges in such a manner that you can see the bottom of the pan. Cook until a delicate brown, flip it over and repeat on that side. When all the scrippelle are made, sprinkle each with 1 tablespoon of grated Parmesan cheese and a dash of cinnamon. Roll up loosely and place 3 side-by-side in an individual soup bowl. Place a second layer in the opposite direction. Pour chicken broth over them, sprinkle with parsley and enjoy.
