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Cult recipe: spaghetti with lard, the summer version



Spaghetti with lard and basil   This is a good idea to enjoy a dinner on a boat with friends.   

Lard from Tuscany and basil

the lard and basil mixture

by Pasquale Pescatore

Ingredienti Ingredients for 4 people

400 g spaghetti

150 g lard from Tuscany

4 spoonfuls of extra virgin olive oil from the Picentini Mountains

1 clove of garlic

fresh cilli

fresh organic oregano

Preparazione Directions

Cut the lard into thin slices, put them on a wooden chopping board and beat them lightly.

Add the basil leaves (washed and wiped) and the outer side of the fresh chilli pepper (without seeds).

Chop all these ingredients with a mincing knife.

In the meantime bring the salted water to a boil and cook the spaghetti slightly underdone.

Brown the garlic in a capacious and high pan containing extra virgin olive oil (don't burn it).

Then remove it, add the lard and the basil and mix. Leave it to gain flavour on a very low heat for about one minute.

Strain the pasta and pour it into a pan with the lard, turn the cooker off and stir for one minute.

Add fresh basil and serve.


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