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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?