Ingredients
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Method
-
Preparing the bread
Cut the bread into thick slices of about 1.5 cm, keeping the crust on.
-
Melting the lard
Melt the pork lard in a small saucepan over a medium heat, taking care not to burn it.
5 min -
Garlic lard
Crush the garlic into the hot lard, then add the paprika and stir quickly so it does not burn.
1 min -
Spreading
Brush both sides of the bread slices with the garlic lard, then season with salt to taste.
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Serving
Serve warm, sprinkled with finely chopped spring onion while the lard is still warm.
| Nutrient | Total (4 slices) | 1 slices |
|---|---|---|
| Energy | 1 005 kcal | 251 kcal |
| Fat | 101 g | 25 g |
| of which saturates | 39 g | 9,9 g |
| Carbohydrates | 20 g | 4,9 g |
| Protein | 3,8 g | 1,0 g |
| Fibre | 2,5 g | 0,6 g |
An estimate calculated from the raw weight of the ingredients. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten
For sensitive digestion: white bread, garlic, spring onion (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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