When lardo di Colonnata is used by Michelin star chefs, you could find it alongside lobster, pickled baby vegetables, lobster jelly and coral vinaigrette, instead of alongside other traditional salume on a platter. That was the dish that the winner of the 2012 BBC Master Chef competition had to prepare under the supervision of a Michelin star chef in the finals of the competition.
Poached Scottish lobster tail with lardo di colonnata, vegetables à la grecque, cubes of lobster jelly, and coral vinaigrette is on the seasonal menu at three Michelin star Restaurant Gordon Ramsay in London, and is the inspiration of head chef, Clare Smyth, who supervised the cooking of the dish in the competition.
As expected, the recipe is highly complex and takes hours to prepare. The lobster is poached in a special boullion, the baby vegetables are lightly ‘pickled’, and the accompaniment of cubes of lobster jelly requires complex processes, as does the vinaigrette of tarragon, tomato and coral. The only ingredient that is not processed in any way is the lardo di Colonnata.
When lardo di Colonnata meets three Michelin stars appeared on Ciao Lunigiana on 19 March 2012. All rights reserved.