Lardo, Anchovies & Picos Recipe

Activate yeast

Combine warm water (90 ml) with the sugar and yeast in a small bowl. Let sit 5–8 minutes until foamy.

Make dough

In a medium bowl, whisk together 1.5 cups flour and 0.5 tsp salt. Add the foamy yeast mixture and 1 tbsp olive oil. Mix until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 5–7 minutes until smooth and slightly elastic. If dough is very sticky, dust with up to 1–2 tbsp more flour.

Rise (short)

Place dough in a lightly oiled bowl, cover with plastic wrap or a kitchen towel, and let rest 30–40 minutes at room temperature until slightly puffy (picos are small and need only a short rest).

Shape into sticks

Preheat oven to 200°C (400°F). Divide dough into 12 equal pieces. Roll each piece into a thin 10–12 cm (4–5 in) stick about the thickness of a pencil or slightly thicker. Place on a parchment-lined baking sheet, spacing them apart.

Optional seeds and brush

Brush sticks lightly with a little olive oil (use any remaining oil) and sprinkle sesame seeds if using.

Bake

Bake for 12–16 minutes, turning the tray once halfway, until deeply golden and crisp. Thinner sticks will bake faster—adjust time to achieve a dry, brittle texture. Remove from oven and cool completely on a wire rack; they will crisp further as they cool.

Prepare lardo

If lardo slices are uneven, place them between two sheets of parchment and gently press with a rolling pin to make even, thin pieces that will sit nicely on the picos. Keep refrigerated until ready to assemble.

Prepare anchovies

Drain anchovy fillets well on paper towel to remove excess oil. If fillets are large, cut each in half lengthwise so pieces are thinner and easier to lay atop the lardo.

Assemble on picos

When picos (or toasted baguette slices) are fully cooled and crisp, arrange them on a serving platter. Lay one thin slice of lardo across each picos, letting it soften slightly from the bread's residual warmth (this slightly melts the lardo for a silky mouthfeel). Place 1/2 anchovy fillet (or a whole small fillet) on top of the lardo.

Finish

Drizzle each assembled piece with a small amount of extra-virgin olive oil (about 1/4 teaspoon per piece). Grind a few cracks of freshly ground black pepper over the top. If using, grate a little lemon zest and add a tiny squeeze of lemon juice to brighten; sprinkle a few flakes of chopped parsley for color.

Arrange assembled picos on a platter. Serve immediately so the picos remain crisp while the lardo is slightly softened. Provide extra anchovies, lemon wedges, and crusty bread on the side if desired.

Storage: leftover picos keep in an airtight container for up to 3 days. Store any unused lardo wrapped in parchment and refrigerated for up to 7 days. Anchovies should be kept in their original oil, refrigerated, and used within manufacturer guidance.