The Chichì Ripieno is typical of the town of Offida in the Ascoli area. It is a very simple stuffed focaccia to make at home, using the bread or pizza dough and spreading it thinly. Very tasty and tasty, it is stuffed with tuna, anchovies, capers and peppers. It is particularly suitable for all snacks or to accompany typical aperitifs and appetizers.
The name “Chichì”, in the local dialect, means “pizza” and at one time, when women waited for homemade bread, they gave their children “lu chichì”, a piece of pasta that they themselves would handle to manipulate.
Every year, on the first Sunday of August, from 1968 the Pro Loco of Offida organizes the “Sagra del Chichì ripieno”, an occasion to taste this particular product.
Let’s see what we need to prepare it.
Ingredients
For the focaccia
700 gr of 00 flour
300 ml of water
10 gr of brewer’s yeast
extra virgin olive oil
a tablespoon of malt
salt
For the stuffing
200 grams of peppers in oil
5 anchovy fillets
10 capers
150 grams of green olives
150 gr of artichokes in oil
200 grams of tuna
Process
Mix the ingredients for the focaccia in a large container and let it rise for about an hour until doubled. Then divide the dough into 2 pieces. We spread a part of the dough on the bottom of a baking pan and pour the finely chopped stuffing ingredients with a mixer. With the remaining dough we cover the focaccia, sealing the 2 parts together to prevent the ingredients from escaping during cooking. We prick the surface with a fork and spennelliamola with olive oil. Cook it in a hot oven for about 30 minutes at a temperature of 220°, until the surface is perfectly golden.
Delicious both hot fresh from the oven and cold as an aperitif.
Enjoy your meal!
Photo by wwww.silviocicchi.com
