The American equivalent of Italian ciccioli is pork cracklings, the tasty and irresistible crunchy pig rind snacks. Those pressed cakes of fatty pork are known under this name in Emilia Romagna, being popular in Modena, Reggio Emilia, Bologna, Parma, and Romagna. In Naples they are called cicoli. In Lazio and Umbria they are called sfrizzoli. In Calabria they are called risimugli. And so on. The traditional cuisine use ciccioli for a special kind of savory pie, called pizza ai ciccioli.
Pizza with ciccioli is a kind of rustic focaccia, a recipe perfect for an aperitivo with friends. Great for a spring picnic, or as a savory snack, as well. The main ingredient, needless to say, is the ciccioli. They result also as leftovers from the preparation of strutto.
To prepare them, the pork fat is cut into very small pieces and simmered over low heat to allow the fat to melt and excess liquid to evaporate. Once the pieces of fat have acquired a yellowish color, they are drained and placed on a cloth, squeezed and finally seasoned with herbs. The main ingredient here is the fat – the remaining solid part that’s left after cooking. Ciccioli can be kept for up to two months after making them.
The Recipe: Pizza with ciccioli
Ingredients:
12 oz pastry flour (Type ‘00’)
2 oz durum wheat flour
Brewer's yeast
Water
7 oz ciccioli
Salt
Method:
Pizza with ciccioli is a very simple recipe. First, dissolve the brewer's yeast in fairly lukewarm water and then mix it with the flour and a little salt. Then cover the dough with plastic wrap and let it rest for at least 3-4 hours.
Then add the ciccioli to the dough, continuing to mix it well. Roll out the dough on a baking sheet with baking parchment or grease it with a little oil.
Bake the pizza with ciccioli in the oven at 400°F for about 20 minutes or until golden-brown on the surface. Take it out of the oven and wait five minutes before serving.