Scrippelle mbusse

To prepare the scrippelle mbusse, first take care of the broth. Peel the carrots and cut them into pieces 1, then do the same for the celery 2. Halve the onion and braise it for a few minutes in a non-stick pan 3.

In a large pot, put the various types of meat 4, then add the celery with its leaves, the carrots 5 and the braised onions 6.

Flavor with bay leaves 7, juniper berries 8 and cloves, then add a pinch of salt and cover with water 9.

Bring to a boil, adjusting the heat to maximum; from that moment, cook over medium heat for 3 hours. During this time, you will need to skim the broth, i.e. remove the fat and impurities that will emerge on the surface 10. Once ready, strain the broth using a colander covered with kitchen paper 11. Season the filtered broth with salt and keep it warm (to use the boiled meat, find some tips at the bottom of the recipe) 12.

Move on to the scrippelle: in a bowl, beat the eggs with a whisk 13, then add the flour little by little, stirring constantly so as not to form lumps 14. Pour in the water, continuing to stir 15.

You should obtain a very fluid and homogeneous batter 17. Heat and oil a non-stick pan with a diameter of 16 cm, then pour a ladle of batter in the center 17 and rotate the pan to distribute it evenly on the bottom. Cook for 1-2 minutes over medium-high heat, then flip the scrippella 18 and cook the other side for the same amount of time.

As they are ready, stack the scrippelle on a plate 19; with these doses you should get 12. Now grate the pecorino cheese 20. Spread a scrippella at a time on the work surface and distribute a tablespoon of grated pecorino cheese in the center 21.

Roll up the scrippella to form a sort of cannolo 22 23 and proceed in this way for all the others. When they are all ready, arrange 3 rolled scrippelle in each deep plate 24.

Sprinkle with grated pecorino cheese 25 and add a ladle of boiling broth 26. Your scrippelle mbusse are ready to be served 27!