Lard appetizer set
If you show a little imagination, you can make a lot of unusual appetizers from lard alone and surprise your guests with an interesting taste and non-standard serving
Ingredients
| LARD ROLLS: |
| salted lard 4 slices |
| pickled pepper 1 pc |
| black bread 2 slices |
| chili pepper 1 pc |
| cilantro 2 sprigs |
| SALAD MUSS: |
| salted lard 200 g |
| garlic 3 cloves |
| dried basil 1 tsp. |
| walnuts a handful |
| dill 2 sprigs |
| SALTED LARD: |
| salted lard 300 g |
| ground red pepper (hot) 1 tbsp. |
| garlic 4 cloves |
| parsley 1/2 bunch |
Instructions
Step 1
Slices of lard with pickled peppers: Cut the lard into thin slices and wrap a quarter of pickled pepper in each slice. Place the rolls on halved slices of black bread, garnish with chili peppers and cilantro, and secure with skewers.
Step 2
IMPORTANT: use oblong slices of lard so that you can wrap the filling in them; cut as thin as possible, and to do this, freeze the lard a little and, of course, use a sharp knife.
Step 3
SALA NAMAZZA: Load the lard pieces, garlic and dried basil into the bowl of a blender. Grind until smooth and add the crushed nuts. Mix well and place in the refrigerator for at least 10 minutes. Using two tablespoons, form the frozen mixture into gnocchi and serve on black bread potato chips. Garnish with dill.
Step 4
NOTE. Chips can be bought ready-made or cooked yourself. You need to slice bread very thinly and dry it in the oven at 180 degrees for a couple of minutes.
Step 5
SLOENE SALO: Chop the parsley and garlic. On opposite sides of the piece of lard, make two parallel cuts along the length at different heights. Fill one cut with chopped herbs and garlic and the other with red pepper. If time permits, freeze the lard in the freezer for 20-30 minutes, then slice into thin slices.
Step 6
Serve the lard appetizer set with salted cucumbers, mustard, red and green onions, garlic, herbs and black bread chips. Don't be afraid to experiment with products, be creative and imaginative.
Step 7
IMPORTANT: do not cut all the way through, but leave about 1 cm to the edge.
