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Bruschetta with Italian lardo and cherry tomatoes recipe

Bruschetta with Italian lardo and cherry tomatoes recipe

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Lardo is not for everybody but if you like it, you will love it on warm toasted bread. This bruschetta is true indulgence!

2 people made this

IngredientsServes: 6

  • 250g cherry tomatoes
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon dried red chilli flakes
  • 1 clove of garlic
  • 1 loaf crusty Italian bread
  • 1 bunch rosemary, finely chopped
  • 1 pinch salt
  • 200g lardo, such as Lardo di Colonnata
  • freshly ground pink peppercorns, to taste

MethodPrep:10min ›Cook:5min ›Extra time:1hr marinating › Ready in:1hr15min

  1. Halve the tomatoes and toss them in a bowl with the oil, chilli flakes, rosemary and half of the garlic clove, finely chopped. Add salt to taste and chill in the fridge for 1 hour.
  2. Slice the bread and grill or toast it till crisp. Take the other half of the garlic clove and rub it over the slices of toasted bread.
  3. Divide the lard among the toasted bread. Top with the tomato mixture. Sprinkle with ground pink peppercorns. Serve.

Lardo di Colonnata

Lardo di Colonnata is a type of Italian charcuterie that is, simply, lard. But don't be tempted to use refrigerated lard from the supermarket - Italian lardo is a true delicacy and can be found at speciality shops.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

by Buckwheat Queen

I couldn't wait to make this recipe when I saw it, so I had it for breakfast! Rosemary and lardo go so well together, and when you melt it on some hot, crusty bread then top it with seasoned tomatoes....mmmmmm......-09 Apr 2016

La Tavola Marche Recipe Box

4 small pigeons cleaned (you can use any small bird you like, up to a chicken it will just take longer to cook.)
4 thick slices of pancetta
juniper berries
salt and pepper
olive oil
nice piece of lardo or pork fat wrapped in butcher paper

Start a fire.
Clean and dry the pigeons. Sprinkle salt and pepper inside the cavity along with a few torn up sage leaves, a pinch of rough chopped garlic and 1 or 2 juniper berries. Drizzle a tiny bit of olive oil over the birds, sprinkle with salt & pepper and rub it all in.

Using a single skewer spit roaster:
Pierce the pigeon through the rib cage, underneath the breast. Do a bird, piece of pancetta, bird, pancetta, etc. If you like you can also put a piece of bread in between that will soak up all the delicious fat.

If you have a double spit roaster (with two levels) you can have some real fun! Put sausages on the top level and the birds underneath so as the sausages cook the fat drips below, basting the birds.

To cook:
Make a line of coals from the fire about 6 - 8 inches (about 20 cm) away from the birds, in front of the spit roaster. Plug it & let it go!

It takes about an hour so don’t rush it. If the birds start to color right away there is too much heat, pull it back. After about 50 minutes to 1:10 depending on the size of your birds they should be done. You can check this by gently pulling on one of the legs - if it falls away, you’re good.

Now for the fun part!
Crisping up the skin: With you pork fat wrapped in butcher paper like a nice package, spear a long bbq fork through the center and light it in the fire. As the paper burns away, the fat will begin to melt and drip down (staying slightly ignited). Drizzle the melting fat over the birds at the very end to crisp up the skins. (Turn out the light and it looks pretty cool!)

Take the birds off the fire and allow to rest for a few minutes - then enjoy!
Serve with roasted potatoes with rosemary.

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From Jamie Cooks Italy: From the Heart of the Italian Kitchen Jamie Cooks Italy by Jamie Oliver

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  • Categories: Appetizers / starters Italian
  • Ingredients: tiger prawns oranges herb flowers dried chilli flakes

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Porchetta Festivals (Sagras) In Italy

When planning your next trip to Italy, go, ahem, whole hog, and visit one of these uproarious aromatic festivals that celebrate porchetta.

Sagra della Porchetta in Ariccia in Lazio, just west of Rome

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Porchetta in Rome. If you can’t make a festival, you can get a taste of a first rate porchetta at the restaurant Trattoria Aristocampo near the fountain in the Campo di Fiori, a brilliant open air market in the heart of Rome. The market is open Monday through Saturday mornings, but the restaurant is open much longer, and you can take your sandwich with you onto the streets. Here is a porchetta stitched like a giant football at the Aristocampo. They buy theirs from a supplier in Ariccia.

Porchetta in Hawaii. While on vacation in Hawaii, I stumbled into a street fair where a Filipino man was grilling porchetta over charcoal. Then he put the meat in a vat of boiling oil to really crisp the skin. Yum. Here is the result, and you can see the fryer in the background.

Porchetta in Minnesota. Italian immigrants brought the recipe for porchetta with them to the US and Canada, and there are many variations floating around. Readers from Minnesota tell me that porketta (that’s how they spell it there) is common in groceries in the northeastern corner of the state (called the Iron Range for its iron mines), where it is more like a stuffed pork loin, sans skin.


The rollings hills and romance of Tuscany appeals to so many – of all Italy’s twenty regions, it is Tuscany that creates the most enduring image of the country. We travel in our droves to take in the imperious architecture, see the world-famous art and slurp on bowls of hearty soup in between. For those of us who dream of a quiet life in the Mediterranean, it is often good-natured Tuscany that tempts us the most.

Renaissance hotspots like Florence, Siena, Pisa and Lucca entice thousands and thousands of tourists every year – the former of those is the Tuscan capital, home to some 380,000 inhabitants, as well as some of the greatest artwork and sculpture in the world. The historic centre of Florence has been a UNESCO World Heritage Site since 1982, and it’s no wonder – the cathedral square contains many protected landmarks with over thousands of years of history between them, including the towering Santa Maria del Fiore. A stone's throw away, the world-famous Uffizi Gallery contains a host of priceless Renaissance artworks, including two of the most important – The Birth of Venus and The Primavera by Botticelli. Everywhere you turn in Florence – and indeed, in Siena or any of the region’s other cities – you’re reminded of Tuscany’s historical significance, and how influential it has been on modern Italy.

Whether you’re walking the streets of Florence or hiking through Tuscany’s idyllic countryside, one thing you can expect is good food. Much like neighbouring Umbria, Campania and Emilia-Romagna, the climate in Tuscany makes it ideal for agriculture, and people here have farmed for at least 3,000 years – first the Etruscans, then the Romans, who built an empire on the back of wheat grown in Tuscan fields. A lot has changed since, but Tuscany remains the heart of Italian agriculture, producing outstanding cereal crops, fruit and vegetables, as well as some of the best pork and beef in the country, not to mention thousands of acres of vineyards, producing classic Italian wines like Chianti, Montepulciano and Brunello di Montalcino.

Tuscany is fortunate to have a long coastline, too – one that stretches far along the west coast of Italy, from Massa in the north to Orbetello in the south. Fishermen in harbour towns all along the coast return every day with huge hauls of seafood, including prized fish like John Dory, scorpionfish and monkfish, as well as crabs, clams, eels – almost anything you can imagine. This makes Tuscany a perfect destination for seafood fanatics as well.

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From Extra Virgin: Recipes & Love from Our Tuscan Kitchen Extra Virgin by Gabriele Corcos and Debi Mazar

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  • Categories: Pasta, doughs & sauces Italian
  • Ingredients: all-purpose flour eggs semolina flour

Roman cuisine is trending in the U.S. as on-the-go diners increasingly seek soul-satisfying and delicious food with seasonal ingredients and rich history. In fact, Americans are getting to know Roman cuisine more and more, appreciating its simplicity and its tastiness. A relevant sign of its popularity is the growing number of Roman-inspired restaurants and menus, that have also found ways to adapt traditional classics into take-out specials.

The latest is Forsythia, a venue that opened June 1 st for take-out only on New York’s Lower East Side – founded by head chef Jacob Siwak (previously of Olmsted), sous-chef Mark Coleman (previously of Rezdôra and Marea) and baker Brian Maxwell.

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“I was inspired by the trattoria food of Rome,” comments head chef Jacob Siwak. “It's notoriously unfussy, but the food is some of the most flavorful in the world. We want our food to be accessible and understandable for everyone, not just people in the hospitality industry or foodies. Refined Italian comfort food based on the best trattorias of Rome allows us to do that while simultaneously raising the bar for what Italian food can be like in the States.”

The menu focuses on lots of pasta – plus it’s highly seasonal with fresh dishes to complement. For the take-out phase, they are doing two antipasti, two primi, and two dolci (along with their fresh focaccia). “Our dishes will be highly representative of Roman cuisine, with a few exceptions of dishes from Northern and Southern Italy based on seasonality,” continues Chef Siwak. “We place an emphasis on same-day preparation: All of our bread is baked daily, and all of our pasta is hand-rolled daily. Our produce and dairy all come from the Union Square Greenmarket, and all of our cheese, cured meats, and flours come directly from Italy. I think the reason why Roman cuisine is getting more popular in the USA is because it is a very approachable cuisine, but it’s still far more elevated above typical dining.”

Prior to opening Forsythia, the team spent time in Italy separately: Siwak began his journey in front of the pasta station at Rome’s SantoPalato before traveling to Bologna and training in hand-rolled pasta with Alessandra and Stefania Spisni at La Vecchia Scuola. Coleman obtained his Master’s degree from the University of Gastronomic Sciences in Bra before working throughout Piedmont and Emilia-Romagna at various Michelin-starred restaurants like Antica Corte Pallavicina. And finally, Brian began his training as a chef in Florence with Tina Fallani, and spent time afterward in Manciano, a small town in southern Tuscany, where he worked on a farm cultivating sheep’s milk for a variety of cheeses and dairy products.

Today, with New York having entered Phase 2 of re-opening, Forsythia’s menu will be available for take-out out from a ghost kitchen at 104 East 7th Street (between 1st Avenue and Avenue A) while the construction is being finalized at their full-service restaurant space, located at 9 Stanton Street, which plans to open once in-restaurant dining is permitted.

Along with the restaurant, a new concept, “Forsythia at Home,” has also been developed – and it’s basically a re-creation of what they are doing at the restaurant: “We want to give people a restaurant-quality meal at home with incredibly simple preparation. We do all of the hard stuff at the restaurant,” noted chef Siwak. “All you need is an oven, a pot of water, and 15 minutes. We provide everyone with really clear instructions to make it as easy as possible. We send a follow-up survey to every diner after they receive a kit – and so far, we have received 100% positive feedback, which has been pretty incredible to see. We're seeing a high volume of repeat customers already as well, which has been really encouraging.”

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