Chicory Lardo di Collonata

Makes 500 grams.

Chicory Lardo di Collonata

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chicory heads, Belgian



olive oil









Lardo Di Collonata (5 cmx10cm)

Preparation method

  • Clean and arrange the chicory side-by-side in a vacuum bag.
  • Add the lime juice, olive oil and salt.
  • Vacuum seal the bag and steam for 12 minutes at 100˚C until they are just done, then cool to room temperature.
  • Pat the chicory dry and cut 5cm off of the bottom of every stalk. These bottom sections are what we will be using in this recipe. Use the tips for a different recipe.
  • Cut 5 thin slices of the Lardo in half lengthwise.
  • Fold one over each end of every piece of chicory.
  • Roll the other slices around the chicory pieces (it is important to not roll them too tight, because they will shrink in the oven).
  • Heat them for approximately 10 minutes in a 120°C oven until the Lardo is translucent (another option is to place them in an 80°C warming cabinet for 20 minutes).

Serving suggestions

  • As part of a warm starter, e.g. with mushroom and pork belly.
  • As part of a main dish, e.g. with components of cod, cabbage, onion, or potato.
  • Delicious paired with components of pork, broccoli, and garlic.

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