The soft bread ring with ricotta and pork cracklings is a very soft leavened bread, full of flavor and simple to make. This delicate casing encloses a delicious filling of ricotta, salami and pork cracklings (also called cicoli, sfrizzoli, grasul, gerda – the name varies by region but they are widespread throughout Italy). The ricotta blends into the dough, making it even softer. It’s the kind of bread to bring to the table for the holidays, perfect for special occasions like Christmas or Easter, and to share with loved ones. Below, let’s see how to make this delicious soft bread ring with ricotta and pork cracklings at home:
Other similar recipes with ciccioli :
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: for 6-8 people
- Cooking methods: Oven
Ingredients
- 3.5 oz (about 7/8 cup) Manitoba flour
- 1/4 cup water
- 0.18 oz (about 1 1/2 tsp active dry yeast) fresh baker's yeast
- the preferment
- 4 cups (about 500 g) flour (half '00' and half Manitoba)
- 1 1/6 cups water
- 1 tsp malt
- 0.18 oz (about 1 1/2 tsp active dry yeast) fresh baker's yeast
- 1/3 cup oil
- 2 1/2 tsp salt
- 1 2/3 cups (about 400 g) ricotta
- 2.5 oz (about 3/4 cup chopped) pork cracklings (ciccioli)
- 3.5 oz (about 1 cup diced) salami (or pancetta)
- to taste pepper
- 3-4 tablespoons grated Parmesan
Steps
Start the day before to prepare the preferment. Mix the flour with the fresh yeast dissolved in the water. Cover and let rest at room temperature for 18-20 hours.
The next day, place the preferment in a large bowl and work it together with half of the flour and the yeast dissolved in the water with one teaspoon of malt.
Incorporate the remaining flour, the oil and the salt. When the dough is smooth and pulls away easily from the sides of the bowl, cover it and let it rise for 3 hours, or until doubled.
Roll the dough out on a work surface into a rectangular sheet about 1 cm thick (about 3/8 inch). Fill with the ricotta (in dollops or spread), the pork cracklings and the salami diced. Finish with a sprinkle of grated Parmesan and pepper (optional).
Roll the sheet up from the long side and join the ends to form a ring. Then transfer it to a baking tray lined with parchment paper.
Let rise for about 2 hours, until doubled. Bake in a preheated oven at 356°F (180°C) for 50 minutes, always checking doneness based on your oven.
Once slightly cooled, the soft bread ring with ricotta and pork cracklings is ready to be enjoyed.
Bon appétit and… see you in the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
