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Chicola Bread Recipe

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This recipe for Chicola Bread is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pkg of pork trimmings about 2 lbs (I'm guessing)
1-2 bags of good quality pizza dough, depending on the amount of pork.
Salt
Extra Virgin Olive Oil (EVOO)
Directions:
Directions:
Take dough out of the refrigerator and place on a floured cutting board for 2 hours or more.

Cut pork fat into strips and give it a good dose of salt. Add this to a medium sauce pan with about 1 c water. Cook over med. heat stirring often until the water is gone and cracklings are a nice golden brown. (Be patient! This can take an hour or more.)

Remove cracklings from fat and drain on paper towels.

Stretch or roll out dough to fit a large baking sheet. Spread cracking on dough lightly sprinkle with salt, drizzle with EVOO and roll up.

Bake at 425º until nice and brown. Tap on the top. It should sound hollow.
Personal Notes:
Personal Notes:
This is an old Italian bread that is well loved in our home. Yummy with soup on a cold day or as a side or on its own.

 

 

 

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