These were rather tasty and very easy to do. Alberto pronounced them ‘amazing’ and they were certainly popular. The recipe is also from the book Cicchetti and the author goes to some lengths to explain what lardo is, and how it is different from lard, and finally, how you can’t get it in this country and will have to use thin slices of pancetta instead! In the end I used thin slices of proscuttio, as that’s what I happened to have to hand. The end result worked very well though.
(In case you were wondering lardo is apparently, wafer thin slices of cured pork back fat.)
24 crostini (the recipe says that you can use slices of baguette instead of crostini and this is what I did.)
270g of ricotta
250g of walnuts, chopped
Salt and black pepper
45g of thinly sliced lardo or unsmoked pancetta cut into small strips or squares
Mix the ricotta, chopped nuts, salt and pepper and spread over the crostini.
Fry the lardo/pancetta/proscuttio pieces until crispy and top each ricotta crostini with a piece.