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Tomato-rosemary lard

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Ingredients for 1 servings:

  • 250 g fat (pork fat), diced
  • 1 shallot(s)
  • 2 sprigs rosemary
  • 6 tomatoes, dried in oil
  • Salt

Instructions

Working time approx. 5 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 25 minutes

Drain the tomatoes and chop them finely with the rosemary needles. Peel and finely dice the shallot. Gently heat the lard in a saucepan. Add the shallot and simmer uncovered for 20 minutes. Remove the pan from the heat and stir in the tomato and rosemary mixture. Transfer to a saucepan with lard and chill, stirring occasionally to prevent the liquid from settling at the bottom.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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