February 23
I'm collecting interesting ideas for things to do with lardo, as my boss is writing about it. If you'd like to share your thoughts, please do so by commenting below. She's particularly interested in learning what professional chefs are doing with it, but anyone should feel free to comment.
Thank you.
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2 comments:
I'll get the ball rolling by saying that my favorite thing to do with lardo is to drape it over freshly fried dough and then eat it immediately.
At Orson restaurant, where I cooked briefly, we used to drape lardo over our pork tenderloin dish, then stick under a broiler to 'melt' it, almost like cheese. Mario Batali does the same with one of his pizzas.
For private dinners, I've used lardo wrap around langoustine, or around asparagus.
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