Nashi in Lardo, Fried on Sweet Potato Puree, Ash and Salt
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ Nashi pear (s)
- 4 slices bacon, (lardo)
- 1 tablespoon olive oil
- 0.5 ½ sweet potato (s)
- some Milk
- some cream
- some sea salt
- some pepper
- some galangal, ground
- some salt, (Black Hawaii-)
Print Recipe
Pin Recipe Instructions
- Cut approx. 2 cm cubes out of a nashi and wrap on all sides in lardo (wafer-thin Italian bacon, this was made from peruggia) and refrigerate. Just before serving, fry in a little olive oil on all sides.
- Finely dice 1/2 sweet potato and cook it in a little milk until soft - the milk should have evaporated as much as possible. Puree with a little cream, sea salt, pepper and galangal.
- Serving:
- Put a little puree in a suitable spoon or something similar, place the nashi cubes on top and sprinkle with ash salt (black Hawaiian salt) as a topping.
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