When we talk about sciuscelle in Salento, we mean a concoction of eggs, breadcrumbs, grated cheese (stale and wet, in this case they are softer), parsley, salt. It was the dough that was made many years ago when you couldn’t buy meat and then, in the sauce, you put meatballs with this dough. Poor recipe from Apulian cuisine, very genuine, tasty and traditional dough which was also used to make the filling of some vegetables; like artichokes, available during this period and also very cheap.
The ingredients are:
– 5 artichokes
– 3 eggs
– breadcrumbs (about 10 grams)
– grated cheese (about 150 grams)
– parsley
– onion
– extra virgin olive oil
– salt
The process is simple:
Wash and clean the artichokes
Cut the thorns well and remove all the tough leaves
– cut and clean the stems
Dough
– beat eggs with a pinch of salt, chopped parsley, cheese and bread (the doses are indicative, the mixture must not be too liquid or too dense; in the first case, add a little more bread and cheese; in the second another egg, a glass of milk, or some wet bread), this is the mixture of the sciuscelle.
Once the filling mixture has been mixed well; take the artichokes, open them well up to the heart and with a spoon insert the filling of the sciuscelle, put two tablespoons of oil in a pan with the sliced onion.
Add the artichokes, straight and standing, all 5 next to each other in a pot where they can be close enough to fit together and not fall. Add the stems, peeled and cut into large pieces (they contain many nutrients, which is why they are not thrown away, but put in the pot).
Leave to cook with the lid on and over a low heat, adding hot water from time to time and, if desired, a spoonful of peeled tomato.
After about 40 minutes, the dish is ready.
Exquisite, very healthy, genuine and nutritious. A true dish of the peasant tradition of Salento.
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Tags: Recipe day Stuffed artichokes sciuscella style Salento tradition table
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