📝 About This Recipe
Experience the pinnacle of Italian charcuterie with this elegant, melt-on-the-tongue snack that transforms simple cured pork back fat into a gourmet revelation. Originating from the marble quarries of Tuscany, Lardo di Colonnata is aged in stone basins with herbs and spices, resulting in a silky texture and delicate sweetness. When draped over warm, charred sourdough and finished with a whisper of rosemary honey, it creates a luxurious balance of salty, sweet, and herbaceous notes.
🥗 Ingredients
The Foundation
- 4 thick slices Sourdough Bread (preferably a crusty, artisanal loaf)
- 2 tablespoons Extra Virgin Olive Oil (high quality, peppery Tuscan style preferred)
- 1 large Garlic Clove (peeled and left whole for rubbing)
The Charcuterie
- 4 ounces Lardo di Colonnata (sliced paper-thin, chilled)
The Aromatics & Finish
- 2 sprigs Fresh Rosemary (finely minced)
- 2 tablespoons Wildflower Honey (warmed slightly)
- 1 teaspoon Maldon Sea Salt (for flaky crunch)
- 1/2 teaspoon Black Peppercorns (freshly cracked)
- 1 teaspoon Lemon Zest (finely grated for brightness)
- 1/4 cup Micro-arugula or Thyme (for a delicate garnish)
👨🍳 Instructions
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1
Begin by slicing your sourdough into generous 1-inch thick slices. For the best texture, ensure the bread is fresh but sturdy enough to hold the toppings.
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2
Preheat a cast-iron skillet or a grill pan over medium-high heat until it begins to wisps slightly with smoke.
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3
Lightly brush both sides of the sourdough slices with the extra virgin olive oil, ensuring even coverage for a golden-brown finish.
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4
Place the bread onto the hot skillet. Toast for approximately 2 minutes per side until deep golden char marks appear and the edges are crisp.
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5
While the bread is still hot, immediately rub one side of each slice with the raw garlic clove. The heat will melt the garlic into the crumb, providing a subtle, pungent base.
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6
In a small ramekin, stir together the warmed honey and half of the minced rosemary. Let it steep for 2 minutes.
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7
Remove the lardo from the refrigerator. It is essential that the lardo is very cold when you handle it, as it begins to melt at room temperature.
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8
Carefully drape 3-4 translucent slices of lardo over each piece of warm toast. The residual heat from the bread will cause the lardo to turn from opaque to translucent, softening it perfectly.
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9
Drizzle the rosemary-infused honey in a thin, elegant zig-zag pattern over the lardo.
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10
Sprinkle a pinch of Maldon sea salt and a generous crack of black pepper over each slice.
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11
Finish with a dusting of lemon zest and the remaining fresh rosemary to cut through the richness of the fat.
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12
Garnish with a few leaves of micro-arugula for color and a peppery bite, then serve immediately while the bread is warm and the lardo is silky.
💡 Chef's Tips
Always use a very sharp knife or a mandoline to slice the lardo; it should be thin enough to see through. If you cannot find Lardo di Colonnata, look for high-quality Guanciale or Iberico pork fat as a substitute. Don't skip the garlic rub; it provides an essential aromatic bridge between the bread and the fat. Ensure your honey is runny; if it's too thick, it will overwhelm the delicate lardo rather than complement it. Avoid over-salting, as the lardo is already cured with salt and spices.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Vermentino or a dry Prosecco to cleanse the palate. Serve alongside a bowl of Castelvetrano olives for a salty, buttery contrast. Accompany with a simple salad of shaved fennel and citrus to provide a refreshing counterpoint. Offer as a 'stuzzichino' (appetizer) before a hearty Italian pasta course. A glass of chilled Sherry also makes for an unconventional but brilliant pairing.