CURING LARDO RECIPES
More about "curing lardo recipes"
TOMATOES AND LARDO ON TOAST RECIPE - OLIVEMAGAZINE
Try our quick and easy recipe for tomatoes and lardo on toast with a super light basil oil. Crunchy toasted soughdough topped with soft and velvety lardo, and good-quality juicy ripe tomatoes, this recipe is a great snack, lunch or even part of an antipasti
Provided by OLIVEMAGAZINE.COM
Categories Meat and poultry
Total Time 35 minutes
Number Of Ingredients 8
Steps:
- Blanch the basil for 10 seconds in a pan of boiling water then plunge straight into iced water.
- Leave for 5 minutes, drain and squeeze well.
- Put the drained basil in a food processor with the sunflower oil and a pinch of salt, and whizz for 5 minutes until very smooth.
- Line a colander, over a bowl, with muslin and pour in the oil.
- Gather up the edges, tie in a knot and hang over the bowl for 1-2 hours – we hang it over our kitchen sink, using the tap to suspend it.
- Put the tomatoes, 1 tbsp of extra-virgin olive oil, the red wine vinegar and some seasoning in a bowl, mix and leave for an hour at room temperature.
- Toast the sourdough slices and rub with the half clove of garlic.
- Top with the tomatoes, a good drizzle of the basil oil and the lardo slices.
- Blowtorch the lardo, or put under a hot grill, to lightly melt.
Nutrition Facts : Calories 486 calories, FatContent 28 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 3 grams fibre, ProteinContent 15 grams protein, SodiumContent 2000 milligrams of sodium
CURING MEATS AT HOME: HOW TO MAKE LARDO » JESSICA BRIGHAM
Mar 15, 2017 · My rations totaled three, 1.25 pound slabs of fatback, which I slathered in a copious amount of kosher salt, toasted and crushed black peppercorns, minced garlic cloves, crushed juniper berries and bay leaves, as seen in the Lardo Typico recipe from Salumi: The Craft of Italian Dry Curing.First laid to cure in March, we dined on the first of the cured meats for my hubby’s 30 th birthday in ...
From jessicabrigham.com
From jessicabrigham.com
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HOW TO MAKE LARDO: AUTHENTIC LARDO RECIPE FROM COLONNATA ITALY
From baconismagic.ca
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LARDO: CURED PORK FAT | JOHN DELLA VECCHIA
Mar 25, 2013 · Recipe 100% pork back fat, at least 1 inch thick, skin on 50% sea salt (I used grey sea salt) 2% crushed and sliced garlic .5% black peppercorns, crushed with a mortar and pestle .4% juniper berries, crushed with a mortar and pestle .15% fresh rosemary stalks, crushed by hand .1% bay leaves, ripped ...
From johndellavecchia.com
From johndellavecchia.com
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HOW TO COOK WITH LARDO, THE CURED PORK PRODUCT THAT GOES ...
Ways to Love Lardo Wrap around fresh cantaloupe or honeydew slices, cherry tomatoes, or grilled asparagus spears, or around warm shell-on... Drape over grilled stone fruits, then top with flaky sea salt Serve on warm crostini with sliced strawberries or blackberries Layer atop toast with tomatoes ...
From saveur.com
From saveur.com
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WHIPPED LARDO RECIPE - THE RAVENOUS COUPLE
Oct 10, 2014 · Ingredients ? 1/3 lb of pastured pork back fat or leaf lard ? 1 small clove of garlic ? 1 teaspoon of sherry vinegar or red wine vinegar ? 1 sprig of rosemary minced ? Kosher or sea salt ? ground pepper
From theravenouscouple.com
From theravenouscouple.com
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19 BEST LARDO RECIPE IDEAS | LARDO RECIPE, CURED MEATS ...
Oct 25, 2019 - Explore Steve Skala's board "Lardo recipe", followed by 1,084 people on Pinterest. See more ideas about lardo recipe, cured meats, recipes.
From pinterest.com
From pinterest.com
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WHAT IS LARDO AND HOW IS IT USED? - THE SPRUCE EATS
Jan 08, 2020 · Drape it over toast rounds or stuffed dates for a simple, elegant appetizer. Cook lardo with potatoes (or any starchy vegetable) and let the fat melt in just before serving. Lardo has a high smoke point, so frying with it works is another option. Lardo can even cubed and cut into pastry dough.
From thespruceeats.com
From thespruceeats.com
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ITALIAN LARDO - HONEST COOKING - RECIPES
Apr 26, 2016 · The Lardo is cut from the shoulder of the pig, with most of the fat left on. The Lardo is then cut into chunks and placed in special boxes made out of chestnut wood called “doils.”. Then the brine is added. The brine can contain any number of herbs or spices including rosemary, cinnamon, juniper, nutmeg, or sage.
From honestcooking.com
From honestcooking.com
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BEAVER TAIL LARDO RECIPE — ELEVATED WILD
Mar 23, 2020 · Enter the lardo. A beaver’s tail is almost entirely fat, with a little connective tissue. We figured that if the Italians could cure whole slabs of pork fat into a delicious charcuterie, we could probably do the same with some beaver tails. This was one of our earlier whole-muscle charcuterie projects.
From elevatedwild.com
From elevatedwild.com
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THE HIRSHON ITALIAN COLONNATA LARDO - LARDO DI COLONNATA ...
Feb 22, 2019 · Today the Lardo is one of the highlights of typical Tuscan products, one of the most delicious and delicate cured meats derived from pork processing. Traditionally sliced thinly and then eaten with toasted bread as ‘bruschetta’ or with fresh tomatoes, this tasty food has a unique recipe that is deeply linked with the area.
From thefooddictator.com
From thefooddictator.com
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WHAT’S THE DEAL WITH LARDO? | KITCHN
Mar 04, 2009 · According to Ed Behr from The Art of Eating, the only spices traditionally used to make lardo were sea salt, ground black pepper, fresh rosemary, and chopped garlic. During curing, the salt draws moisture from the fat and creates a brine that protects it from air and spoilage. Behr says that lardo can be aged for anywhere from six months to two ...
From thekitchn.com
From thekitchn.com
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BACON RECIPES - RECIPES FOR BACON, JERKY, HAMS, AND LARDO
Bacon, Jerky, Hams, etc. You’ll find lots of recipes here to make your own bacon at home, cure hams and other whole cuts of meat, like lonzino or bresaola. Curing whole cuts of meat can be both easier and more difficult than making salami. Since the interior of meat is pretty clean, you have fewer sanitation issues — but since the interior ...
From honest-food.net
From honest-food.net
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CURED PORK FAT (SALO) - GASTROSENSES
Many countries have their own national varieties of cured pork fat – lardo, bacon, pancetta and many more. It seems that almost every culture has its own way of curing pork fat. Salo is the Ukrainian cured pork fat and is the ultimate national food of Ukraine.
From gastrosenses.com
From gastrosenses.com
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GUANCIALE RECIPES - GREAT ITALIAN CHEFS
Guanciale is a type of salumi made from cured pork cheek, and is similar – although importantly different – to bacon and pancetta. The cheek is cured in salt and flavoured with pepper, sage, rosemary and garlic, although this can differ depending on the region it is made.
From greatitalianchefs.com
From greatitalianchefs.com
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HOW TO USE PINK SALT FOR CURING MEAT - THE SPRUCE EATS
Oct 27, 2020 · Cure No. 1 pink salt is used to cure all meats that require cooking, brining, smoking , or canning. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates, and other products. It is 93.75 percent table salt and 6.25 percent sodium nitrite. It is used at a rate of 1 teaspoon per 5 pounds of ground meat.
From thespruceeats.com
From thespruceeats.com
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SALUMI: THE CRAFT OF ITALIAN DRY CURING: RUHLMAN, MICHAEL ...
The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie.. Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie.Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the recipes and techniques of dry curing ...
From amazon.com
From amazon.com
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WHIPPED LARDO WITH WHITE ANCHOVIES AND RADISHES RECIPE ...
Lardo is produced by curing pork fatback with a mixture of salt, spices, and herbs. To make these luxurious crostini, Adam Waller layers butter-enriched lardo with a crunchy radish salad and plush white anchovies, which are also sold as boquerones in markets.
From jamesbeard.org
From jamesbeard.org
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LARDONS RECIPES - BBC FOOD
Lardons will keep in the fridge for about three days. Lardons are commonly used to flavour dishes such as quiche, or are fried with onions and used as a base in soups or stews. Alternatively, try ...
From bbc.co.uk
From bbc.co.uk
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WHAT IS LARDO? (WITH PICTURE) - DELIGHTED COOKING
Lardo is a unique cured pork product produced in Italy. It is made from the thick layer of fat directly below the skin of a pig; the fat is carefully removed and cured in salt and spices so that it can be stored for extended periods of time. At one point, lardo was treated as the poor man's food in Italy, and it was widely disdained.
From delightedcooking.com
From delightedcooking.com
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LARDO - WIKIPEDIA
Lardo di Colonnata, sliced thinly for consumption. Lardo is a type of salumi made by curing strips of fatback with rosemary and other herbs and spices. Salo is a very similar Slavic foodstuff. Marble basin for curing lardo di Colonnata. The most famous lardo is from the Tuscan hamlet of Colonnata, where lardo has been made since Roman times ...
From en.m.wikipedia.org
From en.m.wikipedia.org
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