Sciusceddu

Steps

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1. 1
   Prepare the meatball mixture by combining ground beef, parsley, Parmesan cheese, oil, and breadcrumbs.
   ▶ ≈1:03
2. 2
   Knead the mixture and season with salt and pepper. If the mixture is too dry, add a little broth to reach the right consistency.
   ▶ ≈1:27
3. 3
   Let the mixture rest for about 20 minutes.
   ▶ ≈2:22
4. 4
   Shape the mixture into small meatballs of about 15g each, keeping them evenly sized.
   ▶ ≈2:30
5. 5
   Fry the meatballs in oil heated to 160-170°C until golden and cooked through.
   ▶ ≈2:46
6. 6
   Prepare the ricotta mixture by softening the sheep's milk ricotta, then add Parmesan cheese, egg yolks, salt, and pepper, mixing well.
   ▶ ≈3:13
7. 7
   Whip the egg whites, then gently fold them into the ricotta mixture a little at a time.
   ▶ ≈3:43
8. 8
   Distribute the fried meatballs in small baking dishes or cocottes, then pour in beef broth to submerge them.
   ▶ ≈4:22
9. 9
   Spread the ricotta mixture evenly over the meatballs and top with grated Parmesan cheese.
   ▶ ≈5:15
10. 10
    Bake in a 200°C oven for 15 minutes, then broil until the top is nicely golden brown.
    ▶ ≈5:49
11. 11
    Remove from the oven and let rest for a few minutes before serving this piping hot traditional Sicilian dish.
    ▶ ≈6:05