Sciusceddu

Sciusceddu (Sicilian pronunciation: [ʃʊʃˈʃɛɖɖʊ]) is a soup in Italian cuisine prepared using meatballs and broken eggs as primary ingredients,[1][2] served as a traditional Easter dish in Southern Italy.[1] Additional ingredients used include broth, caciocavallo and ricotta cheeses, parsley, salt and pepper.[3] It can be prepared in a similar style to egg drop soup.[3]

Etymology

Juscellum, the Latin word from which the Sicilian name is based upon,[lower-alpha 1] was a dish in Ancient Roman cuisine which was included in Apicius,[4] a Roman recipe book that is believed to have been written in the late 4th or early 5th century.

See also

Notes
  1. "In sciusceddu, a soup with meatballs and broken eggs, we learn that the Sicilian name of this dish has its roots in Latin, juscellum."[2]

References
  1. Coria, G.; Cipolla, G. (2008). Sicily: Culinary Crossroads. Italy's food culture. Oronzo Editions. p. 37. ISBN 978-88-7021-745-2. Retrieved May 18, 2016. (subscription required)
  2. "Italian Americana". Volumes 26-27. 2008. p. 238. Retrieved 18 May 2016.
  3. Lania, Franco (May 10, 2016). "A Pumped-Up Italian Egg Drop Soup". The Huffington Post. Retrieved May 18, 2016.
  4. Way, A. (1843). Promptorium parvulorum sive clericorum, lexicon Anglo-Latinum princeps, recens. A. Way. Camden soc (in Latin). p. 268. Retrieved May 18, 2016.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.