This filling dish is deliciously warming on snowy evenings. Its success rests heavily on using a chicken stock that is really bursting with flavour. This is a classic and very typical recipe from the region of Abruzzo.
45ml/3tbsp chopped fresh parsley
75g/3oz/1cup freshly grated Parmesan cheese, plus extra to serve
1.5ml/¼tsp freshly grated nutmeg
1.5litres/2 ½pints/6 ¼cupschicken stock
30ml/2tbsplard or white cooking fat
Put the eggs and milk in a bowl, and add the parsley, 15ml/1tbsp of the Parmesan cheese, salt and nutmeg. Beat thoroughly, then gradually beat in the flour.
Dilute the mixture with 30-45ml/2-3tbsp cold water to make a batter; it should have a dropping consistency.
Heat the stock to boiling point and keep it simmering. Grease a 20cm/8in frying pan with lard and heat until sizzling hot.
Fry a small amount of the batter in the pan to make a thin pancake. Using a spatula, turn it over and cook the other side. Remove it from the pan and roll it up, then keep it warm while you make the others. Continue until all the batter has been used up.
Arrange two or three rolled pancakes in each person’s bowl and sprinkle generously with the remaining Parmesan cheese. Pour over the stock to cover, Serve immediately, with extra Parmesan, if you like.