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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Christiane says
Hi Jenny,
I LOVE love the way you present your recipes, very inspiring! I am an Herbalist/Astrologer living in New Orleans, just piecing together my multi-faceted career of self-employment hustle. One day I would love to lead herbal tours through Italy! My grandmother is from Milan and I studied abroad in Bologna (yum!) so it's not too far off hopefully. I just wanted to say that I scour your website all the time for inspiration and ideas and it never disappoints. I was born in Denver and spent a lot of my childhood in Colorado so I enjoy also reading about life in the mountain valley. Thank you! Christiane
thisfarmwife says
What an adventure! This recipe looks delicious, I'm excited we still have a little lard left from last winters pig so I can try this!
Myer says
Awesome pics, it really captured the beauty of nature. I've always wanted to visit Europe someday. Hopefully, SOON! 🙂
Fabio says
Not for nothing Modena is also called "La Grassa" (the fat one) not because people are fat (quite the opposite) but because its traditional food is incredibly high in animal-fat content, hence, delicious! As a native of Modena myself, your post brought back fond memories. Thank you!
Sue says
Fabulous pictures! We're planning a trip to Europe next year and can't wait. I love a great Sourdough recipe!
Robbie says
All interested in preservation of biodiversity in farming, traditional cuisines and spreading the knowledge and the love should support the Slow Food movement : this international organisation has, for more than 25 years been actively involved in food politics, farming practices and taste education.They do great work!
Lee says
My family will be in Italy this Christmas. We have reservations in Rome right around Christmas Day but afterward will be heading toward Pisa and Florence area. Can you give recommendations for a foodie-loving traveler? I know it won't be growing season, but what about a cooking school or some other edible tourism?
diary of a tomato says
Thanks for the inspiration — I'm now looking at the hunk of lardo that's been curing in my fridge for the past six months with new eyes!
Karen Dodd says
I spent 6 months near Benevento and Puglia region and Sicily learning the biodynamic organic methods of food production. Love your website and love reading about your travels. One farm I worked at was part of a small group of people who were always in search of "ancient grains" to make their bread with. Once a year they would grow their wheat using an ancient grain on a farm in Benevento and many family members would get together for the harvest of the grains. After bagging their grains they would only use one miller to make their flour to be assured of its' purity. Look on youtube for this short video put to music of the people who really love their grain.
CUM GRANO "SOLIS" PADULI, LUGLIO 2010
Lisa says
Wow! We just got back from Central Europe. How did you arrange your farm tours? We would love to do something like this on our next trip. We ate at Bushen Schanks in Austria and had so many traditional foods (lard spread, blood sausage, liverwurst, etc). It was fabulous. Plus, I cannot eat wheat in the US but did fine on it there. Thanks for sharing.