Serves 4
1 pound thickest pork fatback possible
3 pounds Kosher Salt
1/4
cup finely chopped rosemary
1/4 cup finely chopped thyme
1/4 ground black pepper
2 large red onions sliced thinly
1/4 cup caramel
1/4 cup red wine
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
12 thin slices good crusty bread
2 bunches watercress, stemmed, washed and spun dry
2 tbsp best quality olive oil
4 drizzles of Aceto Manadori
Either buy sliced lardo from your nearest Italian specialty store, or to prepare your own combine salt, rosemary, thyme, black pepper and cover the fatback. Leave covered & refrigerated in an airtight plastic container for four to six months until the fat is firm to the touch.
Combine caramel, red wine, red wine vinegar in a sauce pot and bring to a simmer. Add sliced onions and cook for 8 to 10 min. until tender. Add balsamic vinegar, cook for 3 to 4 min. until liquid is slightly reduced, and allow to cool.
Warm bread in oven until it is slightly toasted, add 1 tbsp of onion mixture to each piece and cover with the thinnest slice of lardo possible. Place back in oven for 1 minute until lardo starts to shine.
Dress watercress with 3 tbsp of the liquid from the onion mixture, olive oil and season with salt and pepper. Divide watercress between four plates, place three crostino on top of each salad and drizzle with Aceto Manadori
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