Recipe - Lardo

Charred nectarines,with lardo, radish and pickled kohlrabi juice

You can see the full recipe and other inspired dishes using lardo at Olive magazine

Ingredients:

basil 50g

sunflower oil 150ml

tomatoes 4 large ripe, thickly sliced

extra-virgin olive oil

red wine vinegar 1tbsp

sourdough 4 slices

garlic ½ clove

lardo 12 thin slices

Method:

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.