¿Fueron primero los crêpes o los scrippelle? El eterno dilema refleja el del huevo, ingrediente fundamental en ambas preparaciones. En este caso, estamos bastante seguros: las crepes de Teramo derivan de las francesas, aunque por supuesto hay quien afirma lo contrario. Cuenta la leyenda que, a principios del siglo XIX, el cocinero Enrico Castorani preparaba crepes para las tropas francesas acantonadas en los Abruzos, pero a la hora de servirlos se cayeron en el caldo: así nacieron las scrippelle 'mbusse, o "mojadas".
A diferencia de sus primos transalpinos, las scrippelle son un primer plato estrictamente salado, cuya masa, hecha de agua, harina y huevos, se enrolla, se espolvorea con pimienta y queso pecorino (¡no parmesano!) y se sumerge en el caldo, estrictamente de pollo.
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