top of page

Recipe - Lardo

Updated: Nov 26, 2018

Charred nectarines,with lardo, radish and pickled kohlrabi juice

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


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


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.


Commenting has been turned off.
bottom of page