Le Ricette

CIACCIA with GREAVES

CIACCIA with GREAVES

Le Ricette

INGREDIENTS:
1 kg of flour type O
1 cube of Yeast
200 grams of Rigatino
200 grams of Pillow
A pinch of salt
½ cup extra virgin olive oil
water as needed

Preparation: dice the bacon and the bacon and place over low heat to dissolve (not to fry).
In the meantime, dissolve the yeast in a glass of warm water and stir in half the flour with enough water to form a ball of medium consistency (it should not be sticky).
Put to rest in a bowl covered with a tea towel in a warm place for half an hour.
Remove the bacon from the fire when the fat is a bit ‘loose (when it became clear), it cool.
Prepare the fountain with the remaining flour (you have to take a little ‘spare) and put in the ball of dough and pressing it open. Pour over the bacon and start ….. with a lot of patience …. to mix well, gradually adding oil and other warm water. During processing if the dough is too sticky could serve the addition of other flour.
There is no precise rule but it is the dexterity and sensitivity of each to understand the right consistency of the dough (you’ve never worked with clay?). The secret is still a long processing (at least 30 minutes) that tends to form a mass oval.
During processing it is important to hit or beat the dough on the table ….
Knead the dough to get a loaf and place on a large baking sheet lightly greased with oil, cover well with cotton towels, and put it in a place where there are no drafts. To the surface of the loaf of diagonal cuts or circles with a glass. Let rise for 1 hour all-1 hour and ½. A rise occurred brush the top of the loaf with olive oil.
Cook in a preheated oven at 180 degrees for about 1 hour.
If you use the oven would be better to put in a bowl of water to create the right moisture.

You should prepare it the day before, taking care when it is cold wrap it in a towel (which smells of detergent).
The tradition of the Val di Chio is to eat Ciaccia Easter morning breakfast with egg and blessed capicollo accompanied by a good glass of red wine, in this case the Arrone.

The “Ciaccia con i ciccioli” ready to eat on Easter morning or when you feel like it!!

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