Roasted cauliflower, bacon & chilli pasta
An economical and extra tasty flavour combination
Lardo & apple bruschetta
Serves 4
Easy
Prep:
Cook:
This melt-in-the-mouth pork fat with herbs and spices goes well with the sweetness of a Granny Smith and makes a delectable starter
Skip to ingredients
- 2 tsp olive oil
- 400g sausagemeat
- 2 tbsp roughly chopped sage leaves
- 1 garlic clovecrushed
- 2 tsp fennel seeds
- 2 Granny Smithsapples, peeled, cored and diced
- 100g lardocut into very thin slices
- ½ baguettetoasted then cut into 8 thin slices on the diagonal
Nutrition: per serving
- kcal571
- fat40g
- saturates14g
- carbs31g
- sugars10g
- fibre4g
- protein18g
- salt1.5g
Method
step 1
Heat the oil in a non-stick pan over a medium-high heat and fry the sausagemeat until brown all over. Season well, then add the sage, garlic and fennel seeds, and stir for 1 min.
step 2
Toss in the apples and cover with a lid for 4 mins or until they have softened. Season to taste.
step 3
Spread a little mixture on each slice of toast and top with a couple of slices of lardo. Serve as a starter.
