LARDO RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

BRUSCHETTE AL LARDO DI COLONNATA RECIPE | ALLRECIPES



Bruschette al Lardo di Colonnata Recipe | Allrecipes image

Lardo is not for everybody, but if you like it you will love it on warm toasted bread. This bruschetta is true indulgence!

Provided by Aldo

Categories     Appetizers and Snacks    Bruschetta Recipes

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Yield 10 slices

Number Of Ingredients 9

1 clove garlic, halved, divided
1 pound cherry tomatoes, halved
1 bunch fresh rosemary, minced
1 teaspoon extra-virgin olive oil
1 teaspoon red pepper flakes
1 pinch salt
1 loaf crusty Italian bread, sliced and toasted
7 ounces lardo (such as Lardo di Colonnata)
freshly ground pink peppercorns to taste

Steps:

  • Mince 1 of the garlic halves and transfer to a bowl. Add tomatoes, rosemary, olive oil, red pepper flakes, and salt; mix well. Refrigerate tomato mixture for 1 hour.
  • Rub the remaining garlic half over each slice of bread. Spread lardo onto each slice and top with tomato mixture. Sprinkle ground pink peppercorns over tomato mixture.

Nutrition Facts : Calories 378.1 calories, CarbohydrateContent 36.6 g, CholesterolContent 18.6 mg, FatContent 22.8 g, FiberContent 2.8 g, ProteinContent 6.5 g, SaturatedFatContent 8.4 g, SodiumContent 413 mg, SugarContent 0.6 g

TOMATOES AND LARDO ON TOAST RECIPE - OLIVEMAGAZINE



Tomatoes and Lardo On Toast Recipe - olivemagazine image

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

basil 50g
sunflower oil 150ml
tomatoes 4 large ripe, thickly sliced
extra-virgin olive oil
red wine vinegar 1tbsp
sourdough 4 slices
garlic 1/2 clove
lardo 12 thin slices

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

More about "lardo recipes"

LARDO & APPLE BRUSCHETTA RECIPE | BBC GOOD FOOD
This melt-in-the-mouth pork fat with herbs and spices goes well with the sweetness of a Granny Smith and makes a delectable starter
From bbcgoodfood.com
Total Time 15 minutes
Category Starter
Calories 571 calories per serving
  • Spread a little mixture on each slice of toast and top with a couple of slices of lardo. Serve as a starter.
See details


LARDO RECIPE - HOW TO MAKE ITALIAN LARDO | HANK SHAW
Jun 14, 2009 · Instructions Mix together all the salts and spices. Divide it in half by weight. Massage the mixture into each slab of pork fat,... Set the pieces in a container, either stacked or side by side, then put a plate or other lid on them that is smaller... Cure the fat for 12 days, flipping the pork ...
From honest-food.net
See details


HOW TO MAKE LARDO: AUTHENTIC LARDO RECIPE FROM COLONNATA ITALY
From baconismagic.ca
See details


WHAT IS LARDO AND HOW IS IT USED? - THE SPRUCE EATS
Jan 08, 2020 · For a more creative approach, try using lardo instead of other fats. 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.
From thespruceeats.com
See details


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
See details


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
See details


HOW TO COOK WITH LARDO, THE CURED PORK PRODUCT THAT GOES ...
From saveur.com
See details


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
See details


LARDO | RECIPES WIKI | FANDOM
Lardo is a type of salume made by curing strips of pig fat with rosemary and other herbs and spices. The most famous Lardo is probably that of the northern Tuscan hamlet of Colonnata, where lardo has been made since Roman times. Colonnata is a frazione of the larger city of Carrara, which is famous for its marble; Colonnata is itself a site where Carrara marble is mined and, traditionally ...
From recipes.fandom.com
See details


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
See details


WHIPPED LARDO: HOW TO MAKE MY HOLY GRAIL - THE GASTROGNOME
May 18, 2009 · Whipped Lardo. 1/3 lb of pork back fat or leaf lard (Joel said back fat, I used leaf) 1 small clove of garlic, mashed into a paste. 1 teaspoon of Sherry Vinegar (or red wine vinegar) Salt, pepper, rosemary to taste. Grind the fat through the smallest setting on your meat grinder. Add the garlic and vinegar and begin massaging air into it.
From thegastrognome.com
See details


LARDO - INGREDIENT - FINECOOKING - RECIPES, COOKING ...
Lardo is an Italian delicacy. Made from pork back fat that’s been cured in salt, herbs, and spices, lardo has a mild porky flavor and a luxurious melt-in-your-mouth texture.
From finecooking.com
See details


LARDO: CURED PORK FAT | JOHN DELLA VECCHIA
Mar 25, 2013 · Lardo is a thick slab of pork back fat that has been salted and left to cure in a soupy brine for six months. There is no intermediary meat of consequence. You slice it thin, and let the fat melt on your tongue. You can drape it over bread, let it dissolve over a just baked pizza, or add it to countless dishes in place of oil or butter as you ...
From johndellavecchia.com
See details


LARDO DI COLONNATA: A HIDDEN TREASURE IN THE APUAN ALPS ...
Oct 30, 2017 · Lardo di Colonnata is rubbed with a curing mixture of salt, pepper, rosemary and garlic, but some makers add other flavourings too, like oregano, coriander, cloves or nutmeg. Lardo is, in essence, cured pork fat. The lard is taken specifically from the back of the pig and cured in a marble basin with a mixture of salt, pepper, rosemary and garlic.
From greatitalianchefs.com
See details


LARDO : SUBSTITUTES, INGREDIENTS, EQUIVALENTS - GOURMETSLEUTH
Lardo is the Italian equivalent of fatback. This unrendered form of lard is avaialable brine cured or seasoned with herbs and spices. Lardo is considered a delicacy in Tuscany and it used not only to flavor soups and stews but used to make a traditional crostini.
From gourmetsleuth.com
See details


WHAT’S THE DEAL WITH LARDO? | KITCHN
Mar 04, 2009 · Have you ever heard of lardo? We’ve seen this product cropping up lately in food articles and classy recipes, so we thought we’d do a little research to find out more about it…Although it shares some similarities with salt pork and lardons (cubes of fatty bacon), it sounds like lardo is it’s own distinct entity.Lardo is made from the thick layer of fat on the back of a pig (that is to ...
From thekitchn.com
See details


LARDO
Rocking an ancient charcuterie moniker that truly serves as a harbinger of things to come, Lardo is a sandwich shop that worships at the altar of bovine & swine.
From lardosandwiches.com
See details


GRILLED POLENTA 'CROSTINI' RECIPE WITH LARDO | RECIPE ...
Jan 21, 2019 - Valeria Necchio served us a delicious grilled polenta 'crostini' recipe, served with slivers of lardo.
From pinterest.com
See details


CHARCUTERIE BOARD WITH TERRINE OF LASAGNE - BARILLA ...
To bake, preheat an oven to 450 and fire away. Bake the terrine on a parchment lined sheet tray to manage cleanup. Bake until thoroughly browned on all sides. Remove from oven and allow to cool to room temperature before removing. The terrine should be made in advance. When ready to serve, slice the terrine and broil until hot and bubbly.
From barillafoodservicerecipes.com
See details


WHAT IS LARDO: DEFINITION AND MEANING - LA CUCINA ITALIANA
Lardo is cut into thin slices and used as a garnish for canapés or small pastries. In certain recipes, if it is too salty, it can be blanched before using by putting it into a saucepan covered with cold water. Bring to boiling and cook for 5-10 minutes, then let it cool and drain.
From lacucinaitaliana.com
See details