In Molise ferratelle (waffles) are also called cancelle. They can be historically traced back to the Crustulum, a cake eaten at the times of the ancient Romans. They too are cooked using a mold made of steel or cast iron, like waffles in Abruzzo. The cast gives its shape to the waffles, often with cross groove reminiscent of certain gates common in these lands, from which the dessert takes its name (gate=cancello).
- 3 eggs
- 3 tablespoons of extra virgin olive oil
- 6 tablespoons of sugar
- 3 tablespoons of anise or a glass of dry white wine
- 1 lemon
Beat the eggs in a large bowl together with sugar until they are foamy. Then add the oil, salt and grated lemon peel. Mix all the ingredients and add all the flour that can be absorbed by the mixture, which should be as substantial as the gnocchi dough. Season the mix with anise and pour it on a floured wide chopping board; knead it for a prolonged time and when it is smooth as silk, cut into pieces, roll each one on the chopping board into walnut-sized spheres. When all the dough is finished, oil the two sides of the cast iron, and place it on the fire. As soon as the iron is well heated, arrange one sphere of dough at a time, close it, put it back on heat for a few minutes, turning it on both sides, until the waffle becomes golden and crispy.
You can taste this and other delicious recipes in the best restaurant in Agnone at Masseria Santa Lucia.