Sciusceddu – Sciusceddu

Ingredients for 4 servings

  • 3 cups chicken broth
  • 9 oz. ground veal
  • 14 oz. ricotta
  • 5 eggs. parsley bu.
  • grated parmesan
  • 1 tbsp
  • dried breadcrumbs 1/4 cup
  • salt
  • pepper TT

Preparation
Mix the minced veal with an egg, a handful of minced parsley, a pinch of salt, a dash of pepper, 1 spoon of grated parmesan and some breadcrumbs. Mix well, make balls as big as olives and put in a pot with the boiling broth. Separate the yolks from egg whites and whisk the egg whites until stiff. Mix the yolks with the ricotta, the minced parsley, a handful of grated Parmesan, and a pinch of salt and pepper. Transfer the broth and rissoles to a baking-pan, preferably oven proof earthenware; add the egg whites to the mixture of eggs and ricotta. Spread over veal mixture and cover completely. Bake in warm oven for about ten minutes and serve immediately.