Lardo di Colonnata - A Tuscan Speciality
Pig fat aged in marble tubs with garlic, salt, herbs and spices
Lardo di Colonnata is a preserved pig fat treat from the Italian mountain village of Colonnata, Tuscany.
Lardons Small strips of fried bacon or pancetta.
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Lardons
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Lardons
Lardons are small, chunky strips of fat bacon or pork fat (smoked or unsmoked) used to flavour dishes such as quiches or salads or they can be sweated with onions as a base for soup.
Lasagne ...
Lardon
A lardon is a piece of bacon taken from the purified fat of a pig. Unlike the slices of bacon ubiquitous in most of the English-speaking world, lardons are oblong cubes roughly 1 cmÃ-1 cmÃ-2 cm.
Lardons
Diced bacon that is blanched and fried.
Legumes
Edible seed pods that split along two sutures, and/or the seeds themselves.
Lardons Small, chunks or strips of bacon or pork fat, (smoked or unsmoked) used to flavor dishes.
Lardons - Strips of fat, bacon or salt pork for larding meat; inserted in lean meats to add flavor.
Larrup - molasses; also called blackstrap.
lardo Notes: This is unrendered pork fat that fearless Italians slice and serve on bread.
lardons See lard leaves.
leaf lard See lard leaves.
lardon: Baton of thick streaky bacon
lasagne: Thin sheets of pasta; the dish made from it
légume: Vegetable ...
LARDO - An extremely fatty bacon always used in cooking.
LASAGNA - A baked layered pasta dish made throughout Italy with many variations.
LATTE - Milk.
Lardons - A French term referring to bacon or other fatty substances that have been cut into narrow strips and either cooked or used to lard meats.
Lardons: Juienne of bacon. Strips of salt pork used for larding.
Lasan: Garlic.
Latke: a pancake usually made from grated potatoes mixed with eggs, onions, matzo meal and seasonings. It's fried and served hot as a side dish.
Lardon (Fr.): A strip of fat used for larding; may be seasoned. (Also, lardoon.) ...
lardon: cube of bacon
larme: (teardrop); a very small portion of liquid
lèche: thin slice of bread or meat ...
1 tbsp smoked bacon lardons, fried until crisp and golden-brown
To serve
4 thin slices baguette, grilled until crisp and golden-brown ...
rooms, and lardons, and thickened with the animal's blood.
civette (Fr.) Chives.
crabber Buttermilk-soured, thickened milk that has not yet separated.
claffouti (Fr.) A pudding from Limousin made of small fruit, such as ...
Lardo (It.): cured pork fat; fatty bacon, fat back; lardo rosa di Colonnata, a particulary prized type.
Lardon (Fr.): cube of bacon.
Larme (Fr.): teardrop; a very small portion of liquid.
Lardons Small strips of bacon.
Le Buffet Froid The cold buffet.
Le Chateaubriand The top end of a fillet of beef.
Le Chaud-Froid A creamed veloute with added gelatine, used for masking cold dishes.
Larding consists of inserting lardons, strips of pork fat, often seasoned, into a roast with a larding needle (also called a barding needle or lardoir). There are two basic kinds of larding needle, hollow and U-shaped.
larder: to lard with strips of larding bacon, to enrich a piece of lean meat (also lardons, blanched strips of fried salt pork or bacon, similar to grillettes)
laurier: bay or laurel leaf, Laurus nobile ...
To insert strips of fat (lardons) or bacon into a dry cut of meat using a utensil called a larding needle. Larding makes the cooked meat more succulent and tender.
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For Frisée aux Lardons, the classic French bistro salad shown at right, cook some bacon bits and shred some frisée, and you’ve got a great variation on that old standby, bacon and eggs. Heck, it’s even got green stuff in it.
Coq au vin (French: "rooster with wine") is a French fricassee of rooster cooked with wine, lardons, mushrooms, and garlic.
(Spanish) beef cooked with pork lardoons
menudo
a stew dish of diced pork, chicken, sausage, potatoes, carrots, peas, and tomato sauce usually eaten with rice on the side ...
Lard - To place or insert match-like strips of fat, called lardoons, to insert them in gashes on sides of meat, to insert them into lean meat by means of a larding needle or skewer, or on top of meat.
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Lard - To insert strips of fatback into a piece of meat to be braised, using a special cutter with a hollow blade called a lardoir. Also, to wrap a tenderloin of beef in a thin sheet of fatback before roasting it.
 See also: Bacon, Lemon, Cooking, Lardons, Sauce
  
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