Whipped Lardo with White Anchovies and Radishes

Adam Waller

Bocado, Atlanta, GA

Lardo is produced by curing pork fatback with a mixture of salt, spices, and herbs. To make these luxurious crostini, Adam Waller layers butter-enriched lardo with a crunchy radish salad and plush white anchovies, which are also sold as boquerones in markets.


Whipped Lardo:

  • 1 cup chicken or vegetable broth
  • 1 cup lardo, cut into 1-inch cubes
  • 1/2 cup chopped sweet onions
  • 1 stick unsalted butter, softened and cut into 1-inch pieces
  • Salt and pepper to taste

Radish Salad:

  • 1 cup thinly sliced radishes
  • 1/4 cup parsley leaves
  • 2 tablespoons chopped chives
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Salt and pepper to taste

To Serve:

  • Twenty 1/4-inch slices crusty baguette, toasted
  • 1/2 cup packed white anchovies


Make the whipped lardo: combine the broth, lardo, and onions in a large pot. Bring to a simmer and cook until the lardo is soft to the touch, about 1 hour.

Drain the lardo and onions. Let cool to room temperature. Place in a food processor and pulse on low speed. Add the softened butter, one piece at a time. Season to taste with salt and pepper. Transfer the whipped lardo to a bowl and refrigerate until the mixture resembles a loose spread, about 30 minutes.

Make the radish salad: toss the radishes with the parsley, chives, lemon juice, and olive oil. Season to taste with salt and pepper.

To serve, spread the lardo on the baguette slices. Top each slice with an anchovy and a little radish salad.


20 crostini