2021 Giro d’Italia - Stage 7: Notaresco to Termoli
Today the riders coasted down through 2 regions of Italy, Abruzzo and Molise, a very small region. But, not the smallest. That diminutive characteristic goes to Valle d’Aosta, way up in the northwestern reaches of Italy, bordering both Switzerland and France. The cyclists will end the day in Termoli, which is home to today’s regional specific dish U’scescille. It’s as fun to say (oo-shay-she-lay) as it is to make and eat.
I’ve never heard of this dish before. But, apparently, it is the pride and joy of the region and I can see why. It’s surprisingly spectacular; a great weeknight dish you can make if you’re still into #MeatlessMonday. These ovular, eggy, breadcrumb and cheesy nuggies are so delicious. What’s surprising is the taste and texture. Your mouth and brain believe you’re eating a rustic, pecorino-funk-filled, meatball. You can decide how saucy you want these balls to be. I like a nice, thick sauce. But, according to the variation on this charmingly-kooky show, you can make the sauce pretty runny and they’ll hold up just fine.
U’scescille adapted from Meridiano Hotel
1/2 cup of extra-virgin olive oil
Onion
1 large ripe tomato, diced (or 3-4 canned whole roma tomatoes)
1 hot Italian pepper (these are light green, crooked, long and skinny)
Basil
3 eggs
~0.5 lb freshly grated Pecorino Romano cheese
1 ⅓ cups of stale bread crumbs (I used plain panko)
Parsley
Heat the olive oil in a 12-inch skillet over medium heat. Dice and sauté the onion, with a pinch of salt, until soft and golden. Seed and chop the pepper and add it to the pan along with the tomatoes. Stir in ¼ cup of water, along with 2 sprigs of basil, and reduce the heat to medium-low. Slowly simmer the sauce for about 30 minutes, stirring occasionally.
Meanwhile, in a large bowl, lightly scramble the eggs and add in the cheese and stir in the bread crumbs. Sprinkle in some minced parsley and freshly cracked black pepper. Pour in a heavy drizzle of olive oil and mix everything together with your hands.
Pick up a palmful of the mix and give it a medium-weighted squeeze. If it crumbles, you need more olive oil. If it forms together and holds, keep tossing it between your hands, giving the ball a light squeeze until they take the shape of ovular croquettes. Set aside and repeat with the remaining mixture. This should make about 12 croquettes.
When the sauce is ready, give one final stir and taste for seasoning. Place the croquettes into the sauce and gently cook for about 7-8 minutes, then gently flip and cook another 7 minutes. The balls become more delicate as they dry out, so don’t mess with them. Just flip and let them cook gently.
When fully cooked, use a large spoon and dish out 2 or 3 on a plate, pouring some sauce over the u’scescille and garnishing with a chiffonade of basil. ______________________________ Copyright 2021, Brendan McCann, All Rights Reserved.
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