Lardo pesto, or Pesto Modenese, is made by blending cured lard with rosemary and salt, and it makes a delicious addition to sourdough flatbread.
Lardo Pesto (Pesto Modenese) on Sourdough Flatbread
A traditional pesto of Modena, Lardo Pesto combines creamy white lard with garlic and rosemary needles in an utterly rich, but deceptively light adornment to breads. Typically served with tigelle, a traditional Italian bread, we serve ours melted over a simple flatbread, and adorned with freshly grated parmesan cheese.
Servings: 6 to 8 servings
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Ingredients
For the Bread
- 3 ½ cups all-purpose einkorn flour (plus extra to work the dough)
- 1 cup water
- 1 teaspoon finely ground real salt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons sourdough starter
For the Lardo Pesto
- 1 clove garlic
- 2 ounces lard
- 1 rosemary
- ¼ cup finely grated parmesan cheese
Instructions
- Pour the flour, water, salt, olive oil and sourdough starter together in a medium-sized mixing bowl. Continue working the dough until it develops a smooth elasticity, then form it into a ball. Drizzle a clean mixing bowl with olive oil, and then place the dough into the bowl. Cover it well with plastic wrap or a tight-fitting lid, and let it rise until doubled in bulk, about 6 hours.
- Place a baking stone in the oven, and heat the oven to 450 F.
- Roll out the dough into a disc about ¼-inch thick. Then place it into the oven, baking it until it puffs slightly and becomes golden brown at the edges - about 10 to 12 minutes.
- While the pizza bakes, crush the garlic with a mortar and pestle, then slowly work in the lardo by mashing it well into the garlic to form a smooth white paste. Take the rosemary in one hand, then pinch of its needles with the thumb and forefinger of your other hand, and work them into the paste of lardo and garlic.
- Remove the hot flatbread from the oven, and immediately spread the Lardo Pesto on the hot bread, allowing the breads heat to melt the lard. Sprinkle the parmesan over the lard-slathered bread. Return to the oven for 3 to 5 minutes. Slice and serve while still hot.
Notes
If you cannot find lardo, a traditional salt- and herb-cured pork belly fat, you can substitute rendered lard or fresh pork belly. Learn how to render lard here.
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