Meatballs with cheese soufflé in broth (Sciusceddu)

Sciusceddu is a mouthful, it is delicious! It is a soup, but I call it a meal.

It originated in the city of Messina and is strongly associated with Easter. It is served at Easter lunch and symbolises renewal and abundance. The meat symbolises the end of the Lenten fast, and the eggs and cheese highlight abundance.

The history of Sciusceddu is layered and deep. The earliest references date back to the 4th century to a cheese and cheese soup called "juscellum). The Arabs added spices to the dishes — nutmeg, cinnamon, and more — and layered them with rich flavours, especially sweet and savoury together. The Normans added making the custard and baking to the recipe. In Sicily, the dish was transformed; they added ricotta cheese, olive oil and made it "cucina di recupero" or elegant from nothing.

This is a fabulous dish; it takes some work, but the effort is well worth it. The soft, creamy soufflé is the crown. The cheese melting on your palate and the delicacy of the soufflé are fleeting. The meatballs are soft and delicate, salty from the cheese and a contrast in texture from the soufflé. The broth stands on its own. Beautifully scented, rich and delicate. The dish comes together well, rich yet light and delicious.

This is an outstanding cookbook from the master of Sicilian cooking. Every recipe I have cooked has been exceptional, such as this pesto sauce, and most of them are simple. The subtle differences in Sicilian cooking, from Italian cuisine, are highlighted, as well as, the chef's love of the land and its produce. This is an excellent cookbook to have on your shelf.

For more recipes from the fabulous cookbook, click here.

Ingredients:

For the soup:

1 carrot, finely diced

1 onion, chopped

1 stem celery, chopped

1 bay leaf

3 cloves

15 black peppercorns

1 teaspoon coriander seeds

2 pods green cardamom

2 stems of parsley

Salt, to taste

10 cups of water

For the meatballs:

2 slices of bread, soaked in 3 tablespoons of milk

12 oz. ground beef or mutton

1 tablespoon parsley, minced

3 garlic cloves, minced

3 oz. Pecorino cheese, grated

2 eggs, beaten

Salt, to taste

1/2 teaspoon pepper

1 small onion, finely diced

For the soufflé:

4 eggs + 4 egg whites

1 cup sheep's milk ricotta cheese, crumbled

4 tablespoons Pecorino, grated

3 tablespoons Emmental cheese, grated

1/2 teaspoon pepper

Salt, to taste

Melted butter

Bread crumbs

Start by making the stock: Add the ingredients for the stock to a pot and bring to a boil. Simmer gently for 90 minutes. Strain the broth and discard the solids.

For the meatball soup: Mix all the ingredients for the meatballs until they are well combined. Take a tablespoon and fry in a small frying pan until well-cooked—taste for salt and spices. Adjust as needed.

Bring the strained stock to a rolling simmer. Make small ping pong ball-sized meatballs, taking care to roll them gently and not compress them too much. If they are firm, they will form chewy meatballs. Drop them into the soup as you roll them. After the last meatball, simmer the soup for 45 minutes. Taste a meatball for its softness and the soup for its saltiness. Set aside.

Butter the base and sides of eight ramekins. Add some breadcrumbs, then roll the ramekins to help the breadcrumbs stick to the sides and base. Dust off excess. Set aside.

Separate the egg yolks and whites. Add the remaining ingredients to the egg yolks and mix well. Use an egg blender to get the puree as smooth as possible. Set aside in the fridge.

Heat the oven to 350°F.

When you are ready to serve the soup, beat the eggs until they form stiff peaks. Fold into the ricotta mix gently. Working quickly, divide the mix into the eight crumbed ramekins, filling it about 3/4th of the way to the top. Bake for 17-19 minutes until the soufflé is puffed and coloured on top.

While the soufflé is baking, heat the soup. Add 3-4 meatballs to individual soup bowls on the side. Remove the ramekins and gently slide out the soufflé, placing it in the centre of the bowl. Serve the bowls as is. Strain the hot soup and pour the soup onto the bowls tableside.