Jim Lahey’s house specialty, a rustic country bread, is perfect for melting Salumeria Rosi’s lardo on top. Serve alongside a hunk of Ben Nevis and Boucher Blue from Saxelby Cheese.
Yield: 4 servings
Preheat oven to 350°F.
Line a sheet paper with parchment and place slices of bread evenly across. Season bread with salt and pepper.
Bake bread until warm, about 8–10 minutes. Carefully drape an even layer of lardo on each slice of bread.
Serve warm.
