Lardo plus liquid nitrogen plus the ever campy culinary term blitzing produces one of our favorite powders to date: powdered lardo. The process enables us to create an extremely light and airy product which adds richness to dishes in a delicate manner. We have also just spooned the powdered lardo high on grilled toast and indulged in the decadence. When summer returns we may add some tomatoes to the toast though for now the lardo paired with Nantucket Bay scallops is a match we thankfully found.
Adventures in Doughnutland.
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Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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