Monday, July 9, 2012
Lardo Battuto
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About Me
- Ken Albala
- Food Historian at the University of the Pacific. Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake.THE LOST ART OF REAL COOKING with Rosanna Nafziger. Coeditor of Food and Faith; Editor of A Cultural History of Food: The Renaissance. Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies. THE LOST ARTS OF HEARTH AND HOME with Rosanna Nafziger. Grow Food, Cook Food, Share Food, a little book on Nuts and The Food History Reader. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik). The Sage Encyclopedia of Food Issues Encyclopedia. At the Table. Noodle Soup, The Great Gelatin Revival, Opulent Nosh. Forthcoming: Atlas of Fermentation
Noodle Soup: Recipes, Techniques, Obsession
This is me. GO COOK.
8 comments:
Words fail. Talk about a new holiday tradition.
You wax truth and poetry, Ken. I am blown away, your words are mine (with accreditation). So many things combined there, the essence of physical life itself. Just think! All of life rendered down into one Lardo Battuto. Ya can't help but love it.
Sharon, I honestly wish you were here right now to share it with.
I can't help but think that this would be heaven in a fresh grilled trout... or a colbert sole –– instead of the butter use the lardo (with herbs and a spoon of demi-glace) Died and gone to heaven. Love your discoveries.
PS about the Bernini... one of my favorites so I just had to stick it in there when St Teresa came up ... so alive and rapturous!
Belly fat? Sounds lovely.
No, I think it was back fat. I bought it at Corti Bros in Sac, so it may have been Mangalitsa too. Normally I just buy pork belly at the Asian grocery store here in Stockton.
Oh, heaven! I can't wait to try out the wild herb version. Wild oregano and onion? Or how about queen anne's lace fruit (parsley-carroty-citrusy)?
Hi!
it's very nice to see Americans having interest in our ancient italian cuisine. Thank you so much!
I would permit myself to explain better this simple dish, still eaten in the area where i live (the golden triangle of the italian cuisine, between Parma, Cremona and Mantova).
This is a popular or lower class dish; once common, now only served in some restaurants as appetizer, or made in some families for a rich meal. The dialectal name here is "gras pistà " (beaten fat).
It is made of lard, with some flavours added, that is: garlic, parsley, crystals of salt, cutted fresh rosemary, and crushed juniper berries.
The only use from the Renaissance until now is to place a spoon of it over a slice of hot polenta (made the day before) which is fried in butter, or grilled just a moment before.
Serve it as an appetizer, and forget your cholesterol ;)
PS: you may prepare it with only garlic, salt and parsley, and use as fat to fry a chopped onion as a base for vegetable soups or ragouts. But then you should go hoeing the fields!
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