I am searching for an Italian bread recipe called Cicoli, which is made with the addition of pork lard. Thank you, Dean. We couldn't find a recipe for the bread as a whole, but have a reference for the ciccioli. We guess the salumi is simply added prior to baking.
To make a good ciccioli, it is first necessary to collect together all the fatty bits left over from a pig. That's kidneys, intestines, lard etc.
The pieces must be cut into small cubes of around 2 or 3 centimetres in size. They are then placed in a copper pan to which a litre or water is added.
The water is then heated up and the liquid mixed continuously with a large wooden spoon on a medium heat.
As time passes the grease or fat will liquify and the cubes will take on a reddish colour, and lose their original white appearence.
After a couple of hours they will also start to float on the surface of the liquid. They are now free from all the original grease and can be removed.
Place another copper pan to one side and cover it with a linen or cotton cloth. Spoon out the ciccioli and let the liquid filter through to be collected in the pan.
Lìberally salt the cubes and close the pieces inside the cloth.
Fasten it to such an extent that the cicicoli are closed very firmly. This will ensure that they loose their remaining fatty elements. Allow to dry overnight.
They are now ready to eat with bread, in a classic 'piadina romagnola' or perhaps with a salad flavoured with balsamic vinegar and grated parmigiano reggiano cheese.
- Conversion Table: 1 lb (16oz) = 450 gr; 1/2 lb (8oz) = 225gr 1oz = 25gr; 1kg = 2lb 3oz; 500gr = 1lb 3oz; 250gr = 9oz; 100gr = 3.5oz; 1 teaspoon = 0.33 fl oz; 1 cup = 0.5 pints (8fl oz); 1 litre = 35 fl oz
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