Legendary Dishes | Focaccia con Ciccioli (flatbread with pork belly / pork crackling)

ITALY

Before it became a flat bread associated with Italian cooking, focaccia was generally a sweet bread made with both bread and pastry doughs.

Focaccia made with ciccioli, the crackling indigenous to Emilia-Romagna and Lombardy, is a treasure losing its glitter, which is a shame because this is the perfect combination of savoury and sweet flavours in a flat bread.

First, the ciccioli recipe.

1 kg belly pork, cubed
250 g pork kidneys, heart, sliced
100 ml white wine
10 bay leaves
5 cloves garlic, crushed
25 g cinnamon, ground
10 g mace, ground
Mineral water
Salt, large pinch

Blend the pork offal in some water.

Mix all the ingredients in a large pot, leave overnight. Remove bay leaves.

Bring to a low boil, simmer for six hours, stirring occasionally.

When the mixture begins to turn brown, strain the liquid through muslin.

Spoon the mixture onto another muslin cloth, salt, compress and cool.

Now the recipe.

500 g pastry flour
200 g icing sugar
160 g butter
150 g ciccioli, minced 
60 ml sweet white wine
2 eggs
30 g olive oil
1 lemon, zest

Whisk the eggs and sugar until thick, five minutes by machine, 15 minutes by hand.

Melt butter, cool, fold into egg-sugar mix, then fold in the flour, wine and zest.

Carefully fold in the ciccioli.

Grease a baking tray with oil, press the dough using the knuckles across the tray to the four corners.

Preheat oven to 180°C.

Mark square shapes with the tip of the knife.

Bake for 20 minutes.

Finish with icing sugar and cut into squares.

 

Focaccia con Ciccioli

 

This is the bread version.

500 g strong white flour
150 g ciccioli, minced
100 g lard
100 ml water, lukewarm
25 g yeast
Salt

Dissolve yeast in the warm water.

Sieve flour into a large bowl, add salt and yeast water, then the lard, work into a pliable dough.

Leave to rise for an hour.

Add ciccioli evenly throughout the dough.

Grease a baking tray with oil, press the dough using the knuckles across the tray to the four corners.

Preheat oven to 200°C.

Leave for an hour, then bake for 45 minutes.

LEGENDARY DISHES


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