Mazzancolle al Lardo di Colonnata in Puree – A Traditional Tuscan Recipe

Mazzancolle al Lardo di Colonnata in Puree

King prawns served with lard on a bed of chickpea

Lardo di Colonnata has been used in recipes for thousands of years. Known as ‘white marble’, the real product is made in the region of Colonnata by pressing the lard into a marble press along with special herbs and salt, for a period of 6 months, until the lard becomes solid. At this point it is then sliced, and used in various recipes, even as simply as a sandwich filling.

Ingredients (serves 5):

• 500 g of chick peas
• 10 king prawns
• 10 slices of lard from ‘Colonnata’
• rosemary
• salt and pepper to taste
• extra virgin olive oil
• 1 knob of butter

Procedure

Sautè the chick peas in olive oil and rosemary for 5 minutes using a mini-mixer to blend them into a puree, adding a knob of butter to make the mixture a touch creamier. Wrap every single prawn with
a strip of lard, then sautè in a non-stick pan for 3 minutes. On a large plate, place a generous amount of the chickpea puree and 2 prawns on the top, garnishing with a little rosemary twig.

Mazzancolle al Lardo di Colonnata in Puree King prawns served with lard on a bed of chickpea Lardo di Colonnata has been used in recipes for thousands of years. Known as ‘white marble’, the real product is made in the region of Colonnata by pressing the lard into a marble…

Mazzancolle al Lardo di Colonnata in Puree King prawns served with lard on a bed of chickpea Lardo di Colonnata has been used in recipes for thousands of years. Known as ‘white marble’, the real product is made in the region of Colonnata by pressing the lard into a marble…