Sciusceddu is an ancient recipe from Messina, which is unfortunately disappearing. As with so many traditional dishes, there are always different versions, the most popular of which is the one in which the preparation takes place entirely on the cooker (while the meatballs are cooking, the ‘conza’ is prepared and added to the meatballs after about 10 minutes. The meatballs are then cooked on a high heat for about 20 minutes, and the dish is then served immediately to the table, and it looks more like a soup), or the layered version: the first layer of meatballs, covered with broth, is topped with the ricotta ‘conza’, and the meatballs and conza are then alternated until all the ingredients are used up, and finally cooked in the oven.
Sciusceddu Messinese
Course: Main, SoupsDifficulty: Medium4
servingsIngredients
Minced beef 300gr
Breadcrumbs 50gr
Eggs 1
Parsley (one sprig finely chopped)
Grated Parmesan Cheese 75gr
Chicken Stock 1lt
- Toppings
Eggs 4
Pecorino cheese (Grated) 100gr
Salt and Pepper
Ricotta 400gr
Directions
- Prepare the chicken stock, leave it to cool, then degrease it well and strain it.
- Leave the ricotta cheese to drain for a few hours in the refrigerator, so that it is well dried.
- In a bowl, mix the minced meat with one egg, the parsley, the grated cheese and the breadcrumbs.
- Make small to medium-sized balls and leave them to rest for a short time.
- Now we move on to the “conza”. Separate the yolks from the egg whites.
- In a large bowl, knead the ricotta, incorporate the yolks, then add the grated cheese and a good grinding of pepper.
- Whip the egg whites until stiff and add them little by little to the ricotta mixture, always working from the bottom upwards so as not to dislodge them. You will have obtained your “conza”.
- Cook the meatballs in the boiling broth, over a low flame, for just over 10 minutes.
- After 10 minutes, add the conza on top of the meatballs. The cooking should continue over high heat for about 20 minutes and then serve immediately. Enjoy!
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