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I'm going to be crisping lardons made from a hunk of pancetta for a salad. How far ahead can I do this, ensuring the lardons will be crisp and nice? Is 2-3 hours ahead of when I'm going to serve the salad a bad idea?

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amysarah added about 3 years ago

You could do them ahead in a frying pan, put them in the fridge and then just before serving spread them on a baking sheet to re-crisp them in the oven. Should only take a few minutes, if they're already cooked.

I've done this with regular slab bacon for a lardon/poached egg/frisee salad - can't imagine pancetta wouldn't work just as well.

Zester_003

pierino is a trusted source on General Cooking and Tough Love.

added about 3 years ago

Oh, frisee au lardons? Ooohh La La! You can fridgerate em but be sure to bring them back to room temperature before serving with a gooey, runny poached egg over the top.

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