Recipe Type: Dessert
Cuisine: Italian
Prep time: 2
Total time:
Serves: 4
INTRODUCTION AND CURIOSITIES
Typical at Christmas time in Abruzzo, scrippelle are very good to eat throughout the year and our favourite way to eat potatoes. Children adore them!
INGREDIENTS
- 2 medium potatoes
- 250 g flour for bread and fresh pasta (remilled durum wheat semolina)
- 1 teaspoon salt
- 1 cube of yeast
- Sugar to taste
- Vegetable oil
INSTRUCTIONS
- Boil the potatoes in their skins until cooked, peel and mash
- Dissolve a cube of yeast in a glass of warm water
- In a bowl add the flour, the potatoes and the dissolved yeast, begin to knead and add enough water and knead until the dough becomes smooth. Let it rise until doubled in volume
- Take small pieces of the dough and stretch to lengthen.
- Place the dough in hot vegetable oil turning them in the oil until they are golden
- Sprinkle with sugar and eat them
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