Sciusceddu, or ciuscello, is a typical baked dish from Sicilian tradition, especially from Messina, traditionally prepared for Easter lunch.
➡ It is the dish that nuns prepared after the Lenten fast, to refresh the body and spirit and celebrate Easter.
➡ Based on beef meatballs cooked in broth and then covered with a soft cream of sheep ricotta, cheese, and eggs, the so-called: “conza”, and then au gratin in the oven.
➡ Of uncertain origin, it seems that the name derives from the Latin term “juscellum”, meaning soup; others suggest it comes from the Sicilian verb ‘sciusciare’, meaning “to blow”.
The sciusceddu, in fact, should be served piping hot.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 10.5 oz ground beef
- 1.75 oz breadcrumbs
- 2 egg yolks
- to taste parsley
- to taste cheese (grated)
- to taste nutmeg
- to taste salt and pepper
- 6.3 cups beef broth (or vegetable)
- 14.1 oz sheep ricotta
- 2 egg whites (beaten)
- 1.75 oz grated parmesan
- 1 pinch ground cinnamon
- to taste salt and pepper
Tools
- 1 Baking dish ceramic
Steps
For the meatballs:
combine the ingredients, form meatballs, and cook them in the broth (keep the broth).
For the cream:
mix the ingredients.
Assemble: in a baking dish, preferably ceramic, base of meatballs, some broth, cover with cream, and sprinkle with grated cheese.
Bake at 375°F for 25 minutes.
To learn more about the traditions of Messina.
