Cros­tini with lardo, rose­mary and honey

The Daily Telegraph - Telegraph Magazine - - When in Venice -

serves 4

small loaf of cia­batta, or other crusty bread 100g lardo, fnely sliced 2 rose­mary sprigs 4 tbsp honey Roughly slice the bread to 2-3cm thick. Toast if you like. Top each slice of bread with one or two salty lardo slices and some spears of rose­mary. Driz­zle with honey to fnish.

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