Small Styrofoam coolers are a wonderful tool when working with liquid nitrogen because they are insulated and relatively deep. This minimizes splashing and keeps the nitrogen from evaporating too quickly. Plastic coolers tend to crack upon exposure to the extreme cold, and glass bowls will shatter, so look for sturdy Styrofoam coolers with smooth inside walls. This recipe takes an earthy, full-flavored fat and transforms it into something light and delicate. Powdered lardo is wonderful spooned on grilled crusty bread or folded into raw-fish tartares. It can be used as a finishing touch on roasted vegetables or salads, or anywhere you might use a full-flavored olive oil. This same technique may be applied to butter and other high-fat ingredients.

　　

Ingredients

makes 2 cups

　　4 liters liquid nitrogen (see Sources, page 309)

　　250 grams lardo

　　

Step 1

Pour the liquid nitrogen into a Styrofoam container and slide the lardo into the nitrogen using a slotted spoon or skimmer. The nitrogen will boil furiously. When the lardo is frozen solid and the bubbling subsides, use a slotted spoon to transfer the lardo to a plastic blender top.

　　

Step 2

Turn the blender on low and gradually increase to high speed, grinding and pulverizing the lardo into a fine powder. Use a rubber spatulato scrape the frozen powder into a resealable plastic bag. Place in the freezer until ready to use.

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