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croutons buckwheat flour lard OF THE CREMONA (appetizer, bacon, london)

for pleasure or for business, the fact is that in our house we do not miss the evenings and lunches and dinners vary accordingly vary as the clouds in the sky .... but I like it a lot and, thanks to the imagination, the weather or the type of the guest, the cook tradition ol 'invention (manuscripts agree but how can you not invent?)

This recipe is part of a set but of course you present it only as one of the many appetizers / snacks that can be do ... .. and it is easier to write ... ...

croutons buckwheat AL lard CREMONESE

• Buckwheat flour minced big
• Water
• Sale
• Charter oven
• slices of lard farm
• Rosemary

Bring water to a boil, salt it a little, then pour in the flour with a whisk and stir until the mixture is dense but not hard ( Unfortunately, as often happens to me, going to the eye, I can not remember to take note of the doses, but if you are in difficulty, the packaging shows the amounts for polenta with the difference that here you abound a bit 'with water) and cook If the polenta would harden too much add more water.

Place Card oven on a polenta and spread on the semi-hard, always with a wet spoon or a rolling pin with double greaseproof paper, bring the thickness to about 1 cm / 1 ½ cm, allow to cool.

Cut into squares and put the mixture under the grill (in summer or if you are still comfortable on a BBQ), will begin to dry steam emitting smoke. When you turn them form a crust here and wait for the crust.

Pull out the pieces from the oven, make holes with a toothpick and spread on slices of bacon and sprigs of rosemary, reinfornare and wait for the fat dissolve, leaving the curl of the lean pork fat.

Serve hot.