Toma­toes and lardo on toast with basil oil


Olive - - Contents -

Here at HQ we’re con­stantly de­bat­ing what’s the next best thing since sliced bread. And some­times, you know, the next best thing is ac­tu­ally just a ver­sion of the last best thing. And so we come to toast. In the past year alone we’ve seen ev­ery pos­si­ble it­er­a­tion of av­o­cado on toast (and long may they con­tinue), sweet potato ‘toast’ (it came, it went, don’t ever try it again), rain­bow toasties, mermaid toast and even uni­corn toast (gross, grosser and grosser-er). But one new toast trend that you have to try is lardo on toast. Lardo is es­sen­tially cured pork back fat, that can be flavoured with herbs, such as a rose­mary, and spices, that’s then thinly sliced and served as char­cu­terie. At its most ba­sic, a good hunk of toasted bread, lay­ered with slices of lardo and a crack of black pep­per will do – think drip­ping on toast circa 2017. But most re­cently we’ve been see­ing it in restau­rants draped and warmed over the top of some­thing else. Try this sim­ple dish be­low for a next-level brunch or brin­ner.

Toma­toes and lardo on toast with basil oil

35 MIN­UTES + HANG­ING + MAR­I­NAT­ING | SERVES 4 EASY Good-qual­ity, ripe toma­toes are es­sen­tial for this recipe. basil 50g sun­flower oil 150ml toma­toes 4 large ripe, thickly sliced ex­tra-vir­gin olive oil red wine vine­gar 1 tbsp sour­dough 4 slices gar­lic Ω 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. PER SERV­ING 486 KCALS | FAT 28.7G SATURATES 5.7G | CARBS 39.3G | SUG­ARS 6.4G FI­BRE 3.4G | PRO­TEIN 15.8G | SALT 2.4G

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