I get asked many times to share the recipe, so here it is again. Of course depending on which part of Abruzzo you are from, the recipe alters slightly.
The main thing I learned from my mother Rosa, is that it is all about ratios – so easy to remember. So for every egg you add one tablespoon (or 2) of sugar and 2 tablespoons of olive oil and one heaped tablespoon of plain flour. They can be flavoured with lemon zest, some limoncello or with aniseed. But they are ALWAYS made with olive oil and never butter!
HAVE A GO!
For every 1 egg : add
- 2 tbs sugar
- 2 tbs extra virgin olive oil
- Plain Flour – as needed
- lemon rind
- some vanilla essence
- or aniseed (instead of lemon zest)
Beat the egg with extravirgin olive oil and sugar. Add the flour untill you obtain a soft mixture. Then add some aniseed or lemon zest.
A spoonful is placed on the hot waffle iron, after oiling and heating on a gas stove. Close the waffle iron and press. When the mixture turns golden brown it is cooked and can be removed from the iron.
( ..The time to say a Hail Mary on one side, should be ready to turn over! This is about 30 – 40 seconds)
Alternative: Electric waffle irons are a much easier option.
When all neole are cooked, sandwich with the gorgeous homemade grape jam (Traditional) or other jam of your choice.
Serve – sprinkled with icing sugar.