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Sciusceddu Messinese

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Ingredients

Adjust Servings:
Meatballs
300 gr Minced Beef
50 gr Breadcrumbs
1 Eggs
one sprig finely chopped Parsley
75 gr Grated Parmesan Cheese Or any other grated hard cheese!
1 liter Chicken stock
Conza (Topping)
4 Eggs
100 gr Pecorino cheese Grated
pinch Salt
pinch Black pepper
400 gr Ricotta

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Sciusceddu Messinese

Cuisine:
    • Serves 4
    • Medium

    Ingredients

    • Meatballs

    • Conza (Topping)

    Directions

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    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.

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    Steps

    1
    Done

    Prepare the chicken stock, leave it to cool, then degrease it well and strain it.

    2
    Done

    Leave the ricotta cheese to drain for a few hours in the refrigerator, so that it is well dried.

    3
    Done

    In a bowl, mix the minced meat with one egg, the parsley, the grated cheese and the breadcrumbs.

    4
    Done

    Make small to medium-sized balls and leave them to rest for a short time.

    5
    Done

    Now we move on to the "conza". Separate the yolks from the egg whites.

    6
    Done

    In a large bowl, knead the ricotta, incorporate the yolks, then add the grated cheese and a good grinding of pepper.

    7
    Done

    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".

    8
    Done

    Cook the meatballs in the boiling broth, over a low flame, for just over 10 minutes.

    9
    Done

    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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