Thursday, February 24, 2011

Pork fat Pizza

Today at Serious Eats:


"The griddle-cooked Sicilian flatbread-style pizza at Otto is adorned with thin, semi-translucent ribbons of sliced lardo and finished with chopped rosemary and fruity olive oil. The ethereal ribbons melt gently into the warm pizza crust, acting something like a glorious animal butter."

And I quote: Glorious animal butter.


God have mercy on us all.