POUNDED LARD – PISTÀ AD GRÀSS
Pork’s lard once was one of the little opportunities to take animals’ proteins in a low-fat diet. The pasta obtained with the lard is called “la Pistà”. It can be served as a starter or as a snack.
The recipe is very easy to make: pound the lard (mashed, minced) with a big and heavy kitchen knife, taking care to keep heating the blade, in order to avoid the adhesion with the cold lard; keep pounding the lard on a cutting board making it turn into an homogeneous paste, later add a sprig of parsley and a couple cloves of garlic while pounding the whole on a cutting board. At this point the Pistà is ready to be served, it’s customary to spread it on hot and crunchy slices of toasted bread, while others serve the Polenta with lard all over it.
(Translated by Laura Fugazzi)