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Cicoli Bread Recipe

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This recipe for Cicoli Bread, by , is from Palmieri Family-Tree Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Denise Barone


2 lbs dough

1 - 2 lbs of port fat (not salt pork - use bacon ends or ask the butcher for pork fat)


Additional ingredients if you make your own dough

Let dough rise in a warm place until doubled
Cut pork fat into 1 inch cubes
Add to food processor till chopped small
Render only after dough has doubled
Add meat to dough and mix well

Let rise again overnight

Rise 1 cook pork, slice in small pieces, small pan cover with cold water cook slow medium under rendered and drain.

Turn up heat boil until water evaporates, save 3 tbsp fat (pancetta heat evoo and saute 10 minutes keep drippings)

Rise 2 shape flatten dough, spread pork and fat, form into log or rounds, lightly oiled baking sheet, cover with towl and rise till doubled (1 hour)

Buy pizza dough or make your own bread dough

Depending on oven:
Bake 350 15 20 minutes
425 15 minutes, reduce to 375 bake until golden, tap until it sounds hollow, 20-25 minutes




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