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Submitted by RFMonaco on March 16, 2007 - 12:08am

Ciccioli


If your Italian, you'll recognize this hard to find recipe. Very tasty!

Ciccioli Bread from Carol Field's book, "Italy in Small Bites".

1 recipe pizza dough made with 2 Tbs. of olive oil prepared thru the
first rise.
2 lbs pork fatback or 1 Tbs. olive oil & 1/2 cup , about 3 ounces diced
pancetta
One & a quarter tsp. coarsely ground pepper
1 Tbs. olive oil
Cornmeal
While the dough is rising, cook the cracklings or pancetta. If you are
using cracklings, slice the pork
fatback into small pieces. Set in a small saucepan, cover with cold
water and cook slowly over medium-low
heat until the fat is completely rendered. Remove the crisply golden
cracklings with a slotted spoon and drain
on paper towels. Turn up the heat under the saucepan and boil until the
water has evaporated. Save 3 Tbs. of the
fat. Allow the cracklings to cool.
If you are using pancetta, heat the olive oil in a small heavy skillet.
Saute the pancetta over medium-high heat
until it is crunchy & crisp, about 10 minutes. Cool. Reserve the pan
drippings.
Shaping and second rise.
The recipe continues to tell you to flatten the dough & scatter the
cracklings & reserved fat, or the pancetta
and its drippings over the surface and forming into an 18 inch log. ( In
Carol Field's other book, "Celebrating Italy", she forms the dough into
rounds ).
Set the dough on a lightly oiled baking sheet, cover with a towel & let
rise until doubled, about one to one & a quarter hours.
Preheat oven to 425 degrees. Bake for 15 minutes, reduce heat to 375
degrees & continue baking until the top is golden
& a tap on the bottom of loaf produces the hollow sound, about 20 to 25
minutes.

 

‹ Sourdough Photo Yeasty smell of bread cut soon after baking.. ›
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