Salty crumbled ricotta salata and lardo (cured pork fat back), with its melt-in-your mouth texture and rich pork flavor, complement sweet roasted beets and juicy strawberries.
Make Ahead Tips
The beets can be roasted and the purée made up to 1 day ahead. Refrigerate separately. Before serving, let the purée come to room temperature.
Recipe adapted from Moveable Feast with Fine Cooking.
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I am surprised there aren't any reviews for this recipe, as it was excellent! I left out the prosciutto, juniper berries, and cava (didn't have them), and substituted goat cheese for ricotta salata. This recipe is a keeper and I will make it the exact same way next time. I served it with a baguette and it made a great, light dinner.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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