Recipe courtesy of Debi Mazar and Gabriele Corcos

Lardo Crostini

Tuscan farmers actually work this spread into a paste working it by hand or the side of the knife until it has reached the consistency of a paste.
  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 8 servings
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8 ounces Lardo di Colonnata, room temperature

4 to 5 fresh sage leaves, finely chopped

1 small branch fresh rosemary, finely chopped

Zest of 1 small lemon

Kosher salt and freshly ground pepper

Tuscan bread, for serving


  1. Chop the lard very finely using a very sharp knife. Add the sage, rosemary and zest and season with salt and pepper. Mix well with the back of your knife or your hands. Alternatively, transfer the lard paste into a bowl and combine with a spoon. 
  2. Serve on slices of unsalted Tuscan bread.
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