From Wikipedia, the free encyclopedia
Italian soup
Sciusceddu (Sicilian:
[çʊçˈçɛɖɖʊ] ) is a
Sicilian
soup prepared using
meatballs and broken eggs as primary ingredients,
[1]
[2] served as a traditional
Easter dish in the city of
Messina .
[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,
[a] 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
^ "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
^
a
b 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)
^
a
b
"Italian Americana" . Volumes 26-27 . 2008. p. 238. Retrieved 18 May 2016 .
^
a
b Lania, Franco (May 10, 2016).
"A Pumped-Up Italian Egg Drop Soup" .
The Huffington Post . Retrieved May 18, 2016 .
^ Way, A. (1843).
Promptorium parvulorum sive clericorum, lexicon Anglo-Latinum princeps, recens. A. Way . Camden soc (in Latin). p. 268. Retrieved May 18, 2016 .