Ferratelle: discover a typical recipe from Abruzzo
Ferratelle: discover a typical recipe from Abruzzo
Equipment
- Bowl
- Sieve
- Mold plates
Ingredients
- 200 g Pastry flour
- 3 Eggs
- 3 tablespoons Sugar
- 3 tablespoons Extra virgin olive oil
- 1 grated zest Lemon
- 1/2 sachet Baking powder
- 1 pinch Salt
Instructions
- Pour sugar into a bowl and whisk it together with eggs.
- When the mix is foamy, slowly stir in the EVO oil.
- Add grated lemon zest.
- Add sifted flour and baking powder then blend until creamy.
- Heat the mold plates and brush both sides with a little extra virgin olive oil.
- Put a small spoonful of dough in the center of the plate and press it lightly to make it expand.
- Close and cook for about ½ minute over low heat.
- Turn the mold over to the other side and wait another ½ minute.
- Open the plates and gently remove the wafer thus obtained.
- Leave to cool and serve.
In Italy, everybody knows Ferratelle, wafer cookies prepared with a special iron mold which gives them their characteristic diamond pattern. All our grandmothers used to have one of these moulds in the pantry! Eager to try a great classic? Here are our tips to get it right!
Ferratelle and extra virgin olive oil: an inseparable combination
To prepare Ferratelle we selected a good extra virgin olive oil, light enough not to hide the flavor of the other ingredients. Why not butter or seed oil? For a number of reasons:
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Olive oil is healthier, as it contains fats that regulate blood cholesterol.
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It is more digestible than seed oil, which is heavy on your liver.
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The antioxidants it contains help keep cookies fresh longer (those prepared with butter deteriorate faster).
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It gives an extra touch of taste to desserts and is much lighter than butter.
We selected Preparato per Dolci in Olio Extra Vergine di Oliva alla Cannella Farchioni containing cold extracted EVO oil flavored with organic cinnamon. This is the best solution to replace seed oil, butter and flavors normally added to desserts.
Ferratelle: a few tips
Ferratelle are not particularly difficult to prepare; a little experience and some manual skills are required, and both can be acquired over time.
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Eggs should be at room temperature: they will better merge with sugar.
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Always sift flour and baking powder to prevent lumps in the dough.
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Remember to always grease the plates of the mold to prevent the dough from sticking.
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Once the plates are hot, you need to lower the heat, otherwise you risk burning everything.
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As soon as the Ferratelle are done, carefully remove them from the plates and let them cool well before eating them, so they won’t break.
Now that you know all the details, you can get to work!
