Nevola of Ortona

Pour into a saucepan The mosto cotto and add the grated orange peel, the cinnamon, the sugar, the vanillin powder and anise seeds. Bring the mixture at boiling point; when the first bubbles appear, turn off the heatAdd the oil and let it cool completely, so the liquid is ready to be incorporated into the flour.

Place some of the flour mixture on a work surface forming a fountain. Pour into the center the mixture Of mosto cotto Once the dough has cooled, begin kneading, gradually incorporating more flour. Work until the dough is soft but not sticky: it should be uniform and easily shaped.

Cover the dough with a clean kitchen towel Let it rest for about 30 minutes. Keep the surface protected from air so it doesn't dry out and form a crust. After resting, the dough should still be soft, smooth, and elastic enough to be cut into portions.

Put the iron mold directly on the heat and let it heat thoroughly before starting cooking. Make sure both surfaces are evenly heated: a properly preheated mold allows the wafer to cook quickly and take on a thin, dry consistency.

Take a portion of the dough and shape it into a ball about the size of a medlar. Keep the portions even so that the medlars will have uniform size and cooking times. Work without adding excess flour, to maintain the dough's softness.

Place the ball into the hot pan, close it, and cook the wafer for about 2 minutes per side. Check the surface for doneness: it should be well-formed and dry, without remaining soft. Repeat until all the batter is used.

Remove each wafer from the iron and, while it's still hot and pliable, quickly grab it by the edge and split it in two. You'll end up with two very thin wafers: one with the smooth side, previously in contact with the iron, and one with the rougher side, which remained inside the original wafer.

Roll each wafer onto itself to form a cone, with the rough side facing inward. Do this immediately after cutting, because as it cools, the wafer becomes rigid and can break. Arrange the wafers on a plate lined with parchment paper. paper towels, so they will keep their shape without unrolling.