Charred nectarines,with lardo, radish and pickled kohlrabi juice
You can see the full recipe and other inspired dishes using lardo at Olive magazine
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
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.