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Sciuscieddu Sicilian

Stasera sono particolarmente serena , mentre aspetto che si fanno le ventuno per potermi mettere davanti al televisore a guardare Criminal Minds mi sono messa qui al pc a scrivere m ormai scrivere verso quest'ora è diventata quasi un'abitudine poichè è per me il momento del dopocena , momento in cui dopo aver sparecchiato la tavola , caricato la lavastoviglie ,mandato i bimbi a letto mi rilasso un pò facendo qualcosa al pc , nel frattempo ascolto la radio, a volte seguo r101 , altre volte radio 102,5 , altre volte radio dimensione suono , peccato che se si lascia un pò di più sullo stesso canale si finisce per axscoltare sempre la stessa musica , devo dire che a quest'ora r 101 è la migliore perchè ripropone vecchie canzoni italiane e straniere .

Torniamo però a stamattina , l'altro giorno ero andata dal pescivendolo chiedendo di mettermi da parte per oggi 8 fette di filetto di salmone , avevo ocmprato tutto l'occorrente già l'altro giorno poichè sono cose che possono rimanere in frigo ed hanno una scadenza long this morning but the fish are going to withdraw my trusted fishmonger said it had no salmon, so I had to give up the delicious dish that I thought for this evening, I did not want to look elsewhere because the salmon just did not was going to turn my face to the dealer, so I opted for something other than taking in Serb salmon on Monday or a day when, during the next week, I find.
are therefore in no way be said to the dairy and I took the fresh sheep's ricotta, it was still hot hot and gave off a wonderful scent, then I went to take the ground ... all this because I had thought of preparing U Sciuscieddu " a typical Sicilian dish that is used to prepare eto Easter, unfortunately in my part of course is a little known and almost forgotten, while other parts of Sicily is used in different versions. I discovered this delightful second meat and cheese some time ago and I did so very rarely, there is the version that is baked and the one that is only in the pot, I prefer the one that makes the oven, generally do not add raisins and prepared before a beef broth to cook the meatballs ... I write the recipe and the chatter will stop here :-)

Ingredients for 4: 400 g of minced beef, 500 g fresh ricotta cheese, 5 eggs, 100 g of grain grated, a few tablespoons of bread crumbs, salt, pepper, nutmeg, parsley abundant beef broth.

Method: First prepare a broth, I use the beef (I put a few bones, carrots, celery, onion, then filter it all).
Take your ground and mix with chopped parsley, an egg, a spoon a tablespoon of bread crumbs, Parmesan, if you consider it appropriate to put a little more bread crumbs, salt and pepper, mix thoroughly and prepared into balls the size of a walnut, throw it in boiling broth and cook for few minutes, they just color a bit. Uscitele from the broth and place them in a pan for 4 servings, pour above the broth, the meatballs will be almost completely covered by broth.
In a bowl fitted with the whisk eggs, lightly must "write" at this point add the drained ricotta, some grated nutmeg, salt, pepper and grated parmesan (the remaining approximately 80 g), stir thoroughly and pour over meatballs in a spoon so that you can not mix the broth with your ricotta mixture.
Bake in preheated oven at 190 degrees for about 20 minutes, then increase the temeprature to 200 degrees and bake for about 10 minutes, you will see that the mixture will swell and colorirà most, if not still get a nice browning on the surface you set the cooking on the grill and then brown. Serve hot with the stock fund.