Method: Slice the white polenta into 2 cm thick rounds and grill until lightly crisp. Place one slice of lardo on each warm piece so it begins to turn translucent. Garnish with chopped walnuts, a drizzle of acacia honey and a pinch of thyme.
Chef’s Tip: Serve as an elegant starter for a special dinner: the combination of walnuts and lardo recalls traditional rural flavours elevated by honey.
