Scrippelle ’mbusse alla Teramana

In a large soup pot, bring the stock to a boil, reducing it over a lively flame for 10 minutes before adding the wine and reducing it for 5 minutes more. Taste the stock, sprinkling it with a bit of sea salt, if necessary. Cover the broth and let it rest while you make le scrippelle.

Place the flour in a medium bowl. Combine the milk and water. With a wire whisk, stir the liquids into the flour, beating constantly to form a smooth batter. Whisk in the eggs with the salt, again beating constantly and vigorously before beating in 3 tablespoons of the oil. Cover the batter and permit it to rest for an hour or so in the refrigerator.

Stir the rested batter, thinning it with drops of water or milk should its consistency be thicker than good heavy cream.