Larderia Sanguinetti proposes some Lardo based recipes .
Lardo di colonnata PGI, Homemade Bread , fig jam, walnut kernels.
Toast the bread cut into slices, place some thin Lardo slices on top of it, add a teaspoon of fig jam and one walnut kernel. If in the right season, you can use fresh figs.
900 g of fresh beans(300g dry ones) 100g Lardo di Colonnata 250 g kale 1 celery rib 3/ 4 potatoes 1 ripe tomato 1 courgette 1 carrot 2 garlic wedges 1 onion Parsley, Basil and Thyme.
Boil 900 g of fresh beans together with half kale, 3 potatoes, 1 courgette, 1 carrot and half onion. Sauté 100 g of Lardo di Colonnata PGI, oil, 1 celery rib, half onion, 1 garlic wedge, parsley and basil finely minced. As they are properly sautéed, add 1 ripe tomato, thyme and a spoon of water. Once the vegetables are cooked, smash and seep them, leaving a glass of beans not smashed, add the sautéed preparation and keep on cooking for some minutes. To conclude, cook the noodles directly in the puree, adding the water used to cook the vegetables and, in the end, add the not smashed beans.
N° 12 king prawns - 100 g. of Lardo di Colonnata PGI, cut into thin slices – cooking cognac – olive oil and pepper - N° 1 sheet of parchment paper.
Shell the king prawns, leaving the head and the tail. Remove the black part from the back, then wrap the body with Lardo di Colonnata. In a low baking tray, place the sheet of parchment paper, then the king prawns, one next to the other; separately, mix the olive oil and the cognac, then season the king prawns with the mixture. Put in the oven at 150° C for about 15 minutes. We suggest, for those who like it, mixing some pepper to the oil and cognac. Serve them warm.