Pistada with Crostini

Michele Anna Jordan
  • 1 baguette, sliced
  • 6 ounces lardo (or fatty pancetta, lean parts removed), diced
  • 4 garlic cloves, crushed
  • ½ teaspoon fresh rosemary needles, minced
  • 1 teaspoon fresh thyme leaves, minced
  • ½ cup minced fresh Italian parsley
  • Kosher salt
  • Black pepper in a mill

Preheat oven to 275°F. Arrange the baguette slices on a baking sheet and toast, turning once, until they are deep golden brown. Transfer to a platter or basket and cover with a towel to keep warm.

Meanwhile, put the lardo into the workbowl of a food processor and pulse to form a smooth paste. Add the garlic, rosemary, thyme and parsley and pulse again, until the herbs are evenly distributed. Season with salt and several turns of black pepper, pulse again, and transfer to a serving bowl or crock. Serve immediately with the hot crostini. Leftover pistada can be refrigerated, covered, for several days. Makes about one cup.

Published on July 1, 2010
About the Author
Wine Enthusiast

Where Wine Lives. The World In Your Glass. Check out our Facebook page at facebook.com/WineEnthusiast.

Learn, discover, and get special offers with our email newsletters.
Wine Enthusiast Magazine The latest wine reviews, trends, and recipes.
Wine Enthusiast Catalog Special offers on wine storage and accessories.
Please enter a valid email address
privacy policy