Scrippelle ortolane, greengrocery scrippelle

Scrippelle, as written before, ,are the Teramo's version of French crêpes, probably invented even before the quick transalpine dish. One of the carachteristics of the Abruzzi's recipe is to be used also to elaborate the typical baked 'al forno' holiday dishes. Even if the Teramo recipes are generally with meat and fish, there are also vegetarian recipes or others that can be re-elaborated.

Water
Flour
Eggs
Bell peppers
Aubergines, Eggplants

Capers
Oregano
Salt

Extra virgin PDO olive oil
Potatoes
Carrots
Mild hot 'sugo' tomato sauce

Bechamel sauce
Basil
Onion
Juniper
Chilli pepper

Wine

Prepare a quite liquid batter with eggs, not cold water and flour,  stand for at least 20', warm a non  sticky not too big pan flat in the middle, oil with a napkin, pour with a dipper the batter, spreadinf with a wooden flat tool, flip when completely peeled off and cook the number of scrippelle needed. On a side wash  the bell peppers taking the seeds away, peel the potatoes and the carrots and chop in small cubes. Prepare a mild hot sugo and a not dense bechamel. Lightly brown the onion in the oil with the chilli pepper, the carrots and the juniper, put the aubergines in cubes and the bell peppers.  salt and cook on high heat, sprinkle with wine and evaporate the alcohol, add the potatoes in small cubes precedently salted in the dishcloth, capers and oregano, lower the flame, cover and cook. When ready pour the vegetables in the scrippelle and wrap, put in a baking tray till filling, cover with sugo, bechamel and eventually grated cheese. Bake in warm oven 220°C for about 30'. Garnish with basil flowers and oregano, serve hot.

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