250 gr of bread casereccio; 150 gr of sausage; 150 gr of lard; extra virgin olive oil
How to make Pani con lardo
Cut in slices the lard and the sausage and brown with some olive oil, to alive fire, for a few minutes. Add the bread cut asunder, let it brown, and serve it well warm.
Pani con lardo (pani cun erda) – Bread with lard is a Regional Recipe from Sardinia
Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.
Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.
