The typical dishes of the Termolese culinary tradition are exceptional in their simplicity. At the base of the recipes there are ingredients such as fresh fish and genuine raw materials, typical of Mediterranean cuisine: tomato, basil, peppers, olive oil, onion, garlic and celery.
The Termolese style of cooking is a substantially popular cuisine, made of a few ingredients well combined with each other, with flavors and smells that prevail over the preparation of the dishes. Today we offer you the traditional recipe of the typical dish that drives tourists visiting Termoli crazy: u ’scescill.
U ’scescille, here is the secret of the Termolese recipe
The termolese meatballs are very reminiscent of the best known "cacio e ovo", but the peculiarity of our version lies in the cooking of the meatballs (not fried), in the shape (oval and not round) and in the sauce. This dish was once served as an accompaniment to fish soups, but given the wealth of ingredients, it can also be served as a single dish.
The ingredients for 12 “scescille” meatballs
A dozen meatballs can satisfy, depending on whether it is an appetizer or a single dish, for 2 to 4 people. You will need:
- 3 egg;
- 180 gr of pecorino cheese;
- 130 gr of stale breadcrumbs;
- parsley;
- onion;
- 250gr of tomato;
- peppers;
- salt;
- pepper;
- basil.
How to prepare an excellent "scescille"
The preparation of a scescille can be divided into three phases:
- Start by preparing the sauce in which the meatballs will be cooked. In a large saucepan, put the oil without skimping on the quantities, cut the onion and let it fry until it has taken on a golden appearance. Add the tomatoes, peppers, salt and pepper, and cook for 30 minutes. The sauce must be "slow", ie not too thick, so if necessary add water during cooking;
- While the sauce is cooking, prepare the dough for the meatballs. In a large enough bowl, beat the eggs and add the grated pecorino. Chop the stale breadcrumbs together with the parsley, pour it into the mixture and mix everything by adding a drizzle of oil.
- When you have finished working the dough, form the "scescille", using both hands or with the help of a spoon, until they take an elongated shape. By wetting your hands you can prevent them from sticking together. Place the meatballs in the saucepan with the sauce and let them cook gently for 10-15 minutes, turning them gently from time to time. Be careful not to flake them!
At the end of cooking, leave them to rest for a few minutes and serve with plenty of sauce and a few leaves of basil. Enjoy your meal!
