One of the prized traditional foods of Tuscany, lardo is pork backfat cured with herbs. It's typically served cut into soft ribbons, and has earned the nickname prosciutto bianco, or white prosciutto among English speakers.
Lardo, truffle honey and walnuts
Australian Gourmet Traveller recipe for lardo, truffle honey and walnuts.
- 10 mins preparation
- 5 mins cooking
- Serves 6
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Ingredients
- 2 tbsp olive oil
- 100 gm walnut halves
- 250 gm piece chilled lardo (see note)
- For drizzling: truffle honey
- To serve: crusty bread and rosemary leaves
Method
Main
- 1Heat oil in a small saucepan over medium heat. Add walnuts, stirring until golden and toasted (2-4 minutes), drain (discard oil) and set aside to cool.
- 2Thinly slice lardo, arrange on a plate and bring to room temperature. Drizzle honey over and scatter walnuts to the side. Serve lardo with extra honey and rosemary leaves, and crusty bread to the side.
Notes
Note Lardo is available from select Italian butchers. Truffle honey is available from delicatessens.