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.

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