Their true, original name is yet to be determina: some call them "scarpelle" or "scroppelle" or even "pizzell".
For sure, eating these typical treats from Molise turns every Carnival in a very goodful one!
8
20'
40'
Easy

Ingredients

  • 400 g /

    Wheat Flour

  • 4 /

    Eggs

  • 1 small glass (40 ml) /

    Limoncello Liqueur

  • "FRIGGIMI" 100% ITALIAN DEEP FRYING OIL

    Render_SleeveFriggere_ALTA XX Find out more
  • 200 g /

    Honey

  • 3 spoonfuls /

    Sugar

  • to taste /

    Grated Rind of 1 Lemon

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Instructions

Pour the flour onto a pastry board, forming a well in the middle, place the eggs, limoncello and the grated lemon rind in the middle and mix the ingredients with your hands to make a uniform dough.

Roll out the dough thinly on a floured pastry board, then use a pastry cutter wheel to cut it into strips 1 centimetre wide and about 10 centimetres long. Roll the strips up to form a kind of rose shape.

Heat plenty of groundnut oil in a large non-stick frying-pan and fry the scorpelle on both sides until they are a tempting pale brown colour. Now remove them and place them on sheets of kitchen paper to allow the excess oil to drain off.

Melt the sugar and honey in a saucepan over a low heat, and once you have a smooth emulsion, quickly dip the scorpelle in it.

Place your scorpelle on a serving dish and pour the rest of the sugar and honey emulsion over them.

THE CHEF:

Zucchi

The recipes suggested by Zucchi promote the culture of oil, a real art which expresses all the values of Italian quality and passion.