Lardo…..hasn’t got the healthiest ring about it has it? But trust me a couple of slithers of Lardo Di Colonatta will be a little treat worth the extra calories.
Lardo is the cured pork back fat, that has been rubbed with with herbs and then cured. The Lardo is incredibly creamy and slightly sweet with a lovely subtle porkiness. I sliced off wafer thin slithers, and placed them on a slice of toasted sourdough.
I then laced with a drizzle of Walnut Pesto, to make this blitz up a handful of walnuts, a sprig of flat leaf parsley, a dribble of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper. Blitz this in a spice grinder or similar until a coarse consistency is reached.