Sciusciello – Italian wild asparagus soup
Sciusciello cù i spavari
Cilento wild asparagus Soup
Sciusciello is a soup with wild asparagus and onions typical of Cilento, traditionally eaten as an evening meal, accompanied with biscuit bread: “ù viscuotto”. It is a very tasty single dish, rich in vitamins and proteins thanks to its basic ingredients: eggs, cheese, onions and wild asparagus. Wild asparagus are easily found throughout the Cilento, Vallo di Diano and Alburni National Park area. Asparagine is the evergreen and thorny plant from which, in spring and autumn, the shoots are collected, precious buds for their nutritional and beneficial properties. “Spavari” are used a lot in traditional Cilento cuisine as the main ingredient of numerous recipes. The sciusciello this Cilento wild asparagus soup is certainly the most particular dish that you will be able to easily prepare following the indications of Nonna Claudia.
- 1 bunch of wild asparagus
- 2 green onions
- 4 whole eggs
- 100g grated goat cheese
- 50 ml extra virgin olive oil
- j.e. salt
- j.e. black pepper
Wash, dry and chop the asparagus with your hands, starting from the top up to the most leathery part
Clean and wash the onions, cut them in half and chop everything, even the tails, with the carving knife or the crescent
- The sciusciello be eaten hot.
- If you don’t like goat cheese, you can use parmesan.
- The ideal cheese is the half-seasoned goat cheese because it is tastier and does not have the classic strong smell.
- It can be kept for a few days in the fridge
- Carving knife or mezzaluna knife
- Spatula or wooden spoon
- Soup bowl
- Chopping board
- Ladle for broth