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

ITALY

Before it became a flatbread 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 flatbread.

First, the ciccioli recipe.

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

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 recipes.

Focaccia Pasticcino con Ciccioli

  • 500 g white wheat flour, t00
  • 200 g icing sugar
  • 160 g butter
  • 150 g ciccioli, minced
  • 2 eggs
  • 60 ml sweet white wine
  • 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 Pane con Ciccioli

This is the bread version.

  • 500 g strong white wheat 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.


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