Ingredients

• 4 slices of Lard of Colonnata PGI
• 200 g of potatoes
• 200 g of fennel
• 1 small onion
• butter
• mature Pecorino Toscano PDO, grated
• 8 walnut kernels

Proceeding

Boil separately the potatoes and fennel. In a pan, stir-fry the onion in the butter and add the potatoes and fennel until they become flavoured. Put through a sieve and add the grated cheese.

Serve the purée topped with the slices of lard and sprinkle with the walnuts coarsely crushed.