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Frittole o ciccioli
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voti: 5 (8)

Frittole lucane or ciccioli

The "frittole di maiale" confirm the famous saying that nothing of the pig is wasted. They are the result of lard cooked over the fire.
Prep Time1 minute
Cook Time50 minutes
Total Time51 minutes
Course: Side dish
Cuisine: Italian, Lucanian cuisine
Servings: 10 porzioni

Ingredients

  • 2 kg. lard fresh
  • powder Lucanian sweet powder
  • water lukewarm
  • salt
  • fennel wild

Instructions

  • Cut the lard into small pieces.
  • Add the pieces to a large pot with a little warm water to prevent the fat from sticking.
    frittole-lardo
  • Add a little salt and bring to a cook.
    frittole-mescolamento
  • Periodically stir the fat to help it melt.
    frittole-cottura
  • When the ciccioli are ready, they turn darker and browned.
    frittole-pronte
  • Drain the ciccioli in a colander and let cool.
    frittole-scolate
  • The still warm lard should be stored in a glass jar in the fridge or a cool, constant-temperature place. The fat is called 'sugna' in the south or 'strutto'.
    frittole-unto
  • Add salt to the still hot ciccioli. In Lucanian recipes, the "frittole" should be seasoned not only with salt but also with some wild fennel and a bit of sweet pepper powder, commonly used in the region.
    Frittole o ciccioli

Notes

The ciccioli are also used as an ingredient in focaccia.