Gastronomixs

Lardo, cepes, and knuckle skewer

Creation by Joris Bijdendijk, RIJKS®*, Amsterdam, the Netherlands.

Lardo, cepes, and knuckle skewer

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Ingredients

4

cubes

knuckle, each weighing 30g

4

 

cepe caps

8

 

slices of Lardo di Colonnata the same size as the meat

Preparation method

  • Place a slice of lardo on either side of each cube of meat (on the side where the long seam is visible).
  • Pierce a skewer through the four cubes of meat and the lardo slices, inserting a cepe cap between each cube of meat.
  • Fry in a frying pan until golden brown and keep basting until cooked to perfection.

Serving suggestions

  • As a composition with a potato waffle or rösti, onion compote, and red wine sauce.
  • Serve with components such as potato, mushroom, onion, tomato, sweet pepper, courgette, or aubergine.

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