The town of Capo d'Orlando

Foods and cook recipes from Capo d'Orlando

`U Sciuscieddu


  • A quart of good beef broth or chicken
  • veal minced gr. 400
  • gr fresh ricotta. 600
  • 7 eggs
  • parmesan gr. 100
  • a parsley sprig.

`U Sciuscieddu  



Mix the chopped with an egg, the parmesan cheese, chopped parsley and a bit of breadcrumbs soaked and let the meatballs rather small, which will make the broth to a boil Giao ready.

Melt the cheese in a bowl with the egg yolks, season with salt, pepper and the remaining Parmesan cheese, and finally add in the compound of the beaten egg whites until stiff.

Pour the broth and the meatballs in a pan with high sides and pass it on the stove on very low flame, finche the broth is boiling.

At this point, without stirring, add gently ricotta, doing so that it covers the entire surface of the pan.

Leave for a few minutes on the stove and then passed to the oven.

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