Neole, also known as “ferratelle,” are traditional sweets from Abruzzo that are similar to Dutch waffles. The name “ferratelle” derives from the traditional tool used to make them, the ‘ferro’ or “lu ferre,” which was given as a dowry to brides in Abruzzo starting in the 18th century. At that time, it was customary to forge the iron with the bride’s initials, which were then stamped on each neola prepared. Neole can be round, rectangular, diamond-shaped, heart-shaped, or fan-shaped, depending on the shape of the iron used.
These delicious wafers are made from simple ingredients: eggs, flour, sugar, lemon zest, or anise to flavor them. They can be made soft, with the addition of baking powder, or crispy, without the addition of baking powder: those made with baking powder will be 3 to 5 mm thick, while the latter will be about 1 or 2 mm thick. These cookies are suitable for various occasions, excellent for breakfast, as a snack, but also to offer after dinner. They can be served as they are or with honey, jam, chocolate, a sprinkling of powdered sugar… in short, they are truly versatile.
Ingredients
3 eggs
3 tablespoons extra virgin olive oil
3 tablespoons sugar
½ packet baking powder
3 tablespoons plain flour
Lemon zest or aniseed or 1 small glass of sambuca or rum
Preparation
Beat the eggs with the sugar and oil in a bowl. Mix until the mixture is smooth and fluffy. Now add the sifted flour a little at a time, the baking powder (if you want them tall and soft) and the grated lemon zest; continue to mix with a whisk until the batter is smooth and even. If you have a waffle iron, grease it with a little oil and heat it up. As soon as it is hot, pour a spoonful of batter into the center, close the iron and hold it down for a few seconds. If you are using a classic Abruzzo waffle iron, cook the waffle for a few seconds, then turn the iron over on the heat to cook evenly. Check by opening the mold. As a general rule, the neole are ready when the iron stops smoking. Remember to grease it every time you put it back on the heat.
In general, to make the neole crispier, just add a little flour to the batter.
If you use a normal waffle iron instead of the traditional tool, wait until they are golden brown before placing them on a plate. Let them cool and serve them as you like.
If you decide to serve them as cannoli, remember to roll them up while they are still hot, otherwise they will break.
You can store neole in an airtight container for 2 weeks.
