Ferratelle are typical sweets of Abruzzo, also known as neole, which are distinguished by their crispy texture and enveloping fragrance. Prepared with flour, sugar, eggs, oil and flavorings such as vanilla or anise, these thin cakes are baked in special metal plates that give them a typical lattice pattern shape.
Perfect for the Christmas season, but also ideal for a mouth-watering breakfast or snack, ferratelle can be served plain or filled with jams, spreads or powdered sugar. Discover the original recipe for ferratelle, a rustic and refined dessert that brings with it the authentic flavor of Abruzzo tradition.
1. Pour the sugar into a bowl and beat it together with the eggs with an electric whisk. Once a frothy consistency is reached, add the oil in a low stream and mix.
2. Add the grated lemon zest. Combine the sifted flour and baking powder and process until creamy.
3. Heat the griddle and brush the 2 sides with a little extra virgin olive oil. Place a scant tablespoon of dough in the center and press it down slightly to expand.
4. Close and cook about ½ minute on low heat. Turn the iron on the other side and wait another ½ minute.
5. Open the plates and gently remove the resulting wafer.
6. Allow to cool and serve.
Ferratelle and EVO oil: an indispensable combination!
For the Ferratelle dough, it is good to use a good extra virgin olive oil, possibly with a light taste, so as not to cover the flavor of the other ingredients. Why not butter or seed oil? Why EVO oil:
It is healthier because it contains a type of fat that regularizes blood cholesterol values.
It is more digestible than seed oil, which tends to burden the liver instead.
By virtue of the antioxidant substances in it, it keeps sweets fresh longer (those made with butter deteriorate faster).
It gives extra flavor to desserts without weighing them down, as happens with butter.
Ferratelle, here are tips for not making mistakes
Ferratelle are not particularly difficult to prepare; all it takes is a little experience and manual dexterity, which you will acquire over time.
Use eggs at room temperature-this way they will assemble better with the sugar.
Always sift the flour and baking powder first to prevent lumps from forming in the dough.
Remember to always grease the plates with a little oil first to prevent the dough from sticking to them.
Once the plates are heated, turn down the heat, otherwise you risk burning everything.
As soon as they are cooked, remove the Ferratelle gently from the plates and let them cool well before eating them, otherwise you risk breaking them.
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