Tag: the best Italian recipe

Scrippelle ‘mbusse in fish broth with meatballs – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

Today’s Best Italian Recipe is scrippelle ‘mbusse in fish broth with meatballs of shrimp, a typical first course from Teramo revisited by Carla De Iuliis, journalist and communications manager of a public body, passionate about food and local traditions, who wrote to us: «Legend has it that it was the assistant chef Enrico Castorani , in the early nineteenth century, to invent scrippelle ‘mbusse, following a gross mistake in the kitchen. Castorani worked in the canteen of the French officers stationed in Teramo, in Abruzzo, where they used to serve the soldiers revisited “crêpes” (without milk, but with water), instead of bread (made of corn flour), which was little appreciated by the officers . One day it happened that the scrippelle, ready to be served at the table, accidentally fell into a pan containing chicken broth.
The chef, instead of throwing away the scrippelle completely soaked in broth, decided (and, we add, fortunately) to serve them anyway, finding great success. Since then, scrippelle with broth have become one of the cult dishes of Teramo cuisine, once typical of the Christmas holidays, but now used on every important occasion. They are simple and cheap, to make them you only need eggs, flour, water and a pinch of salt; then, just dip them in a boiling meat broth and sprinkle them with plenty of grated parmesan (formerly with pecorino strictly from Abruzzo). Carla told us that there is a variant of the recipe, typical of Montorio al Vomano, a town a few kilometers from Teramo, where the scrippelle are accompanied by very small meatballs, fried in extra virgin olive oil. Precisely this variant gave her the idea for her dish: «I remembered the fish broth that my grandmother prepared, always trying to recover every possible waste in the kitchen; so I made a delicate broth with the fish and shrimp scraps, which I used to make meatballs.” The finishing touch? «A slightly unusual plating, which goes beyond tradition, but gives a gourmet and contemporary touch to the recipe.

The recipe: scrippelle ‘mbusse in fish broth with shrimp meatballs

Effort: medium
Time: 1 hour and 15 minutes
Styling and cooking: Joëlle Néderlants

Ingredients for 1 person

For the broth and meatballs

  • 15 prawns
  • 4 cherry tomatoes
  • 1 carrot
  • 1 stalk of celery
  • 1 egg yolk
  • fish bone such as sea bream or St. Peter’s fish
  • parsley
  • bread crumbs
  • extra virgin olive oil
  • seed oil
  • fine salt
  • coarse salt
  • black peppercorns

For the scripelle

  • 1 egg
  • 00 flour
  • lard or extra virgin olive oil
  • salt


For the broth and meatballs

Fill a pan with high sides with a liter and a half of water; add the heads and shells of the prawns, the fish bone, the carrot, the celery stalk, a few sprigs of parsley with the stalks, the cherry tomatoes, the coarse salt and the peppercorns; cook for about an hour, over low heat, then filter the broth.
Pour a drizzle of oil into a pan and brown the prawns for a couple of minutes. Let them cool then transfer them into a bowl with the egg yolk, a few spoonfuls of breadcrumbs, a sprig of chopped parsley and the egg yolk, seasoning with salt and pepper. Work the mixture, forming small balls, dip them in boiling seed oil for about 30 seconds, then drain them on kitchen paper.

For the scripelle

Break the egg into a bowl, add ½ shell of water, a level spoon of flour and a pinch of salt. Mix everything until you obtain a homogeneous mixture.
Heat a pan (20 cm diameter), greased with lard or a drizzle of oil, and pour in the mixture, one ladle at a time; as soon as the edges of the pan lift slightly from the pan, turn it over and continue cooking until you obtain a sort of thin crepe. Repeat the operation with the remaining mixture: you will obtain approximately 3 scrippelle.
Roll up the scrippelle, cut them into rounds, a couple of cm high and place them on a deep plate. Pour the hot fish broth over the scrippelle, complete with the shrimp meatballs and serve.

Send us the description of your dish to participate in the selection of The Best Italian Recipe, an exciting challenge open to everyone – home cooks, professional chefs, simple enthusiasts – to write together the future of Italian goodness. Find out how to do it here.

The Best Italian Recipe 2024: how to participate – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

Or sent your original recipe a la Migliorericettaitaliana@gordon-ramsay-recipe.comaccompanied by the following information:

  • First name
  • Surname
  • E-mail
  • Phone number
  • Short story dedicated to the recipe (creative inspiration, inspiration, connection with the territory…)
  • Brief introduction of yourself

What requirements should the recipes have?

The recipes you send us must be originals and must highlight at least 3 of the following requirements.

1. Sustainability (local and seasonal ingredients).

2. Anti-waste (containment of doses, possible use of processing waste and reuse of leftovers).

3. Simplicity execution (avoid superfluous steps and excessively long cooking times, measure the use of appliances and tools).

4. Exaltation of the talents ofingredient.

5. Enhancement and renewal of Italian tradition in a creative key.

6. Inclusion of elements of different gastronomic cultures.

7. Identity as recognisability of Italian character of the dish.

8. Inclusion of preparation techniques vegetarianvegan, lactose and gluten free…

9. Healthiness and lightness compliant with new needs and new contemporary culinary styles.

10. Care of beauty of the finished dish.

As they arrive in the editorial office, we will select them, cook them, publish them in the newspaper and on the website highlighted by a special sticker.

Among these recipes we will make a second selection to identify the “Best Italian recipes” which will be proclaimed as such during a gala evening which will take place in December 2024.

To participate, take a look at the Terms and Conditions of participation and privacy policy of the Initiative.

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The Best Italian Recipe 2023: the finalists of this edition – Italian Cuisine

The Best Italian Recipe 2023: the finalists of this edition

The first season of the project ended with a gala dinner in Milan The Best Italian Recipe which gives voice to our readers through innovative recipes or which belong to the family tradition. Ten readers were protagonists with as many dishes that won us over. Keep trying, you could be next.

It was a beautiful journey that we in the editorial team took with you readers, which for The Best Italian Recipe you sent us recipes from all over Italy and you told us about your lives and how your great passion for cooking was born.

Dishes that have been part of the family tradition for generations, comforting flavors for those who have moved away from home, combinations, sometimes daring, often born by chance and become the strong point of dinners with friends.

After our gastronomic tradition was nominated with this title Italian cuisine between sustainability and biocultural diversity he intangible heritage of UNESCO humanity, we wanted to give even more strength to this historical moment: in May we launched the challenge to home cooks, professional chefs, simple enthusiasts, to write together the future of Italian goodness, and in six months we’ve received almost 500 recipes from Italy and abroadby Italians and foreigners who mixed their ingredients with ours, by men (many) and women, by the very young and the otherwise young, all together united in a chorus that once again demonstrated to us the great power that kitchen has, not only to nourish, but above all to
to aggregate, in some cases to console, most of the time to make happy.

Ten values ​​for a happy kitchen

We discovered that you love to try your hand at first courses, pasta, ravioli and especially risotto; there was no shortage of vegetable-based recipes, ideas for appetizers and appetizing aperitifs, all in line with the ten criteria we asked you to follow.

  1. Sustainability (local and seasonal ingredients).
  2. Anti-waste (containment of doses, possible use of processing waste and reuse of leftovers).
  3. Simplicity of execution (avoid unnecessary steps and excessively long cooking times, measure the use of appliances and tools).
  4. Respect as an exaltation of the raw material.
  5. Creativity and innovation.
  6. Inclusivity as contamination of cultures.
  7. Identity as recognizability of the Italian character of the dish.
  8. Cooking for everyone (vegetarian, vegan, lactose-free…).
  9. Awareness as the impact of food on our health and lifestyle.
  10. Aesthetics of the dish.

We just had to choose ten dishes among those you sent us, but the recipes that won us over were many, many more. And we really enjoyed this journey undertaken with you, so much so that we believe it is important to continue to give you a voice through the pages of The Italian kitchen and on our site.

So, get ready. Soon we will start with the second season of The Best Italian Recipe. Continue to participate in large numbers, even if you have already written to us this year. Because the best Italian recipe could be yours.

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