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Ciciotta Naritana – Sicilian Polenta from Naro

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Ciciotta Naritana – Sicilian Polenta from Naro

  • Medium

Ingredients

Directions

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Ciciotta is a food from the poor tradition, similar to the more known Polenta. As its name suggests, it is made from chickpea flour (Ceci/Cici) and water. At one time, it was a very simple preparation with just the two ingredients, but today, when it is made again, it is enriched with ingredients such as sausage, lard or bacon.

This is an old recipe from a Nonna from Naro, Sicily, so apologies if the measurements are not precise!

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Steps

1
Done

Boil about 3 litres of boiling, salted water with broccoletti and wild fennel in it.

2
Done

In the same saucepan, gradually pour semolina or chickpea flour (or mixed) by sprinkling, one handful at a time, slowly and stirring immediately to prevent lumps from forming.

3
Done

Allow to cook, stirring continuously, for about ten minutes until the desired density is reached.

4
Done

At the end of the cooking time, serve the ciciotta very hot on a large container, with a drizzle of extra virgin olive oil on top.

Riccardo Favara

Founder of Sicilian Food Culture. A Sicilian guy, with the passion for Sicilian food.

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