Tuesday, 23 February 2016

Pizza bianca bites with beans pesto and lard

15 minutes to prepare Serves 4




Beans and lard is a combination from Sardinian tradition, typical of recent Carnival period.

The preparation of pork is almost a ritual in Sardinia.
Preserving pork by salting, curing, smoking, or a mix of these techniques was originally a necessity during winter months, when fresh meat was not available, and freezers did not exist. Then, it started to be appreciated for its additional "taste" benefits. The flavour of cured and smoked pork became highly valued, and, over the centuries, a wide range of pork products was developed to satisfy the public demand for pork delicacies.

A portion was sectioned and used to prepare sausages, another to make bacon and hams, but also rind or lard - much less fine parts -  were salted and preserved as well.
From these latter sections of the pig and from dried beans it was obtained a caloric, nutritious meal, suitable for consumption in the coldest months.

Today we will employ this idea for a tasty and super-fast appetizer: pizza bianca bites seasoned with beans pesto and lard slices.
Just the time to understand that your guest are coming by your place, and they have not eaten yet...and you are ready to please them!

Here's what you will need for the 4-serving recipe:

400 g fresh pizza bianca (or toasted sliced bread)
200 g frozen fava beans
100 g lard cut into thin slices
salt and pepper
EVO oil

      1. Pour 500 ml of water in a large pot and bring to boil. As soon as the water boils, add salt and  the frozen beans. Let them cook for about 5 minutes
      2. Remove the beans from the heat and drop them into an ice-water bath for an immediate cool down. Drain the cooled beans and remove the tough outer skins with a knife
      3. In a blender pour 3 tablespoons of EVO oil, add the beans, a pinch of salt, freshly ground pepper and blend for few seconds until coarsely pureed
      4. Cut pizza into squares about 5 cm on each side
      5. At last, prepare the pizza bianca bites: on each piece spread 1 tablespoon of beans pesto and place one slice of lard. Sprinkle with few drops of EVO oil and bring to the table!

        In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

        Tanto va la gatta al lardo che ci lascia lo zampino *
        (Italian proverb)

        * The pitcher goes so often to the well that it leaves its handle

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