Lardo on Toast with Tomato Lavender Chutney
On a trip through northern Italy a few years ago I made it a personal goal to try as much lardo as possible, no fewer than 15 types in half as many days in Piedmont, Lombardy, and the Veneto. It was always served cold in Italy, and we often do the same at Lark, but warmed slightly as we do below is a great treat and good for the beginner. We make our own lardo at Lark, or buy from Salumi or Tails & Trotters. Slice it carefully by hand, or ask your butcher to slice it thin on a meat slicer. In Colonnata, lardo is usually rubbed with rosemary or cinnamon after curing, and aged in large Carrara marble basins.
Asparagus with Lemon and Brown Butter Here’s a quick and easy recipe for asparagus, great as a warm salad or as a side to dinner! Preparation Time: 10 minutes Total time: 30 minutes Serves 2 Ingredients: 1 Bunch Asparagus, Peeled, 2 Tbsp. Butter, ½ tsp. Lemon Juice, Instructions:
  • Trim off the woody ends of the asparagus.
  • Peel the asparagus from about an inch below the tip to the end.
  • In a pot of salted boiling water, blanch the asparagus until just cooked. Shock in an ice-bath to stop them from cooking any further.
  • Remove the asparagus from the ice-bath to a plate to let them dry, or you can pat them dry with a paper towel.
  • Add the butter to a medium sauté pan and cook over a medium heat until it is golden brown and nutty. It will be quite foamy as it browns.
  • Add the asparagus to warm through.
  • Add the lemon juice and season with salt and freshly ground black pepper.
  • Place the asparagus on a serving platter and dress with the extra brown butter from the pan.
  • Serve warm.
Coffee Ice Cream (photo)
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