The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ciccioli Crackers

TNBentRyder's picture

Ciccioli Crackers

I recently made these ciccioli/cracklin from some pork fat trimmings and had to do something with them. So I thought I would try my hand at some crackers. After a bit of research I settled on a basic cracker recipe and altered it to incorporate the ciccioli and here are the results.

Ciccioli Crackers

1 1/2 cup bread flour

1/4 cup rolled oats

3 tbsp ground ciccioli

2 tbsp pork lard

1 tsp kosher salt

1 tsp fresh cracked black pepper

3/4 cup tepid water

First start with preheating oven with pizza stone to 400 degrees.

Process ciccioli, salt and pepper together in a mortar pestle for a fairly fine grind.

Add flour, rolled oats, lard and the ciccioli/salt/pepper mix into the food processor; run processor a couple of minutes to finely chop the oats and incorporate everything. Add the water to the mix while the processor is running; adding just enough water to just begin to bring the mix together. (You don't really want to form a ball in the processor as the mix will be too wet.)

Remove from food processor and press the dough together to form a ball. Knead for a few minutes; if the dough is sticky add a light dusting of flour and knead until smooth and silky. Form a dough ball, wrap with plastic wrap and let rest for an hour.

I used my KitchenAid pasta attachment to roll out the dough; folding and rolling on the widest setting until the dough was manageable. If you do happen to get some larger bits of ciccioli/cracklin in the mix the rollers will let you know by 'spitting it out'; it may tear the dough for that run but just remove the bits, and roll again and all is well. I was able to roll to a setting of 4 for best results.  

Place the rolled dough on parchment paper and cut as desired. Add a light sprinkling of kosher salt and freshly cracked black pepper on top of the dough.

Slide the dough with the parchment onto the pizza stone and bake in the 400 preheated oven for 7 minutes.

RFMonaco's picture


Would you do anything different to the recipe if you were to bake this recipe as a bread?

Thanks for the recipe.

TNBentRyder's picture

The recipe really wouldn't work too well for a bread. If you wanted ciccioli incorprated in a bread just start with a favorite bread and experiment with ways to incorporate.

clio's picture

Thanks for posting.  I had never heard of ciccioli before but after a quick google search--- it sounds quite delicious.  

I'm also inspired by your photo to try making crackers again.  For my last attempt the recipe I used made it sound as if semolina flour was required.  What I ended up with was too soft to be called a cracker.




TNBentRyder's picture

should one not be inclined to source some ciccioli or cracklin, very crispy fried bacon would make a great cracker as well. Fry up the bacon super crispy and then pulverise it, and use the bacon dripping instead of the lard. Bacon makes anything taste good.

foodslut's picture

I haven't heard crackling (or, as it's called on Canada's east coast, "scrunchins") called ciccioli since before my folks died years ago (they were from central Italy) - great memories!  You've inspired me to try a ciccoli bread.



TNBentRyder's picture

glad you found the post. Hope you find that special ciccoli bread recipe and will come back to share.