Tag: lard

Pasta with lard and chickpeas – Italian Cuisine

»Pasta with lard and chickpeas


Cut the lard into cubes; drain the chickpeas, rinse them well, then sciacciatene 2/3 with a fork, keeping the rest whole.

Brown the garlic, lard and chilli pepper with a little oil, letting the lard brown well, then add the chickpeas (both whole and crushed ones), remove the garlic and add a little hot broth to make them creamy.

Cook the pasta, drain it al dente and toss it in a pan with the sauce.

The lard and chickpea pasta is ready, serve it immediately.

Pizza with lard and tarallo – Italian Cuisine

»Pizza with lard and tarallo


First of all, prepare the dough: put the flour, sugar and yeast in a bowl, add the water and start working, then add the salt and oil and knead until you get a smooth and homogeneous dough.

Let it rise in a warm place away from currents for at least 2 hours or until doubled.

In the meantime, prepare the fiordilatte by cutting it into thin slices (so that it begins to lose a bit of whey) and coarsely crumble the taralli.

Take the dough back, roll it out into a disc, then place it in a pan lined with parchment paper or lightly greased.
Season with thin slices of lard, a pinch of salt, the fiordilatte and a drizzle of oil.

Bake in a preheated convection oven at 250 ° and cook for about 13 minutes.
When it is almost done, take the pizza out of the oven and add the crumbled tarallo, then cook it for another couple of minutes.

The lard and tarallo pizza is ready, you just have to serve it.

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Crostoni with lard and chestnuts – Italian Cuisine

»Crostoni with lard and chestnuts


Prepare the ingredients: cut the bread, wash and dry the rosemary, cut the lard into strips, coarsely chop the chestnuts.

Arrange the lard on the bread, place on a baking sheet and cook for 10 minutes in a preheated convection oven at 200 ° C.

Add the chestnuts and rosemary, then a few drops of honey.

The crostoni with lard and chestnuts are ready, serve them immediately.

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