Category:Susciello

English: The so called susciello (or sciusciello) is a typical dish of the Cilentan cuisine (Italy), based on olive oil, wild asparagus, onions, eggs, and goat's or sheep's cheese (namely, the local one called "cacioricotta di capra cilentana" – "cacioricotta of Cilentan goat" –, made from milk of goat). The onion (preferably fresh leaves of onion, according to the season) is slowly fried for a while in a pan, or a pot, with a little extra-virgin olive oil, then the wild asparagus are added. Once the asparagus are cooked, the water is added (possibly flavoured with addition of not chopped parsley) and brought to the boil. When the water reaches the boils, one must add a mixture of eggs and grated cheese. The mixture is gently drizzled into the boiling broth and stirred so as to produce little shreds of cooked egg in the soup (the so called "stracciatelle"). The resulting soup can be served in bowls containing a few thin slices of toasted bread, possibly garnished and flavoured with some large drop of raw extra-virgin olive oil and with additional cheese grated on top.