Lombard recipe with bacon

I already told you a few days ago in the traditional Christmas recipes of Madrid that the Lombard is one of the typical dishes, in particular it is usually made fried and little else, today the recipe is from Lombard with bacon.

At home in particular, he would eat it with just a good spurt of lemon, which makes them wear that pink color that you see in the photo (maybe a little clearer by the light in the photo).

Ingredients for 6-8 people

  • 1 Lombard, 200 g of bacon, 1 onion, olive oil, lemon and salt.

How to make Lombard with bacon

First we cook the Lombarda in salt water. For that we cut it in quarters, we remove the fat stem and cut it in julienne. We will cook it in boiling water for about 15 minutes (it is harder than cabbage).

We cut the part bacon in lardones and onion in julienne. We fry it in a casserole with a little olive oil and when it is taking color we add the previously drained Lombard.

Finally we add the lemon and continue sautéing, in total another 10 minutes.

Processing time | 35 minutes Difficulty | Easy


We serve the Lombard recipe with bacon Inbound, we can accompany a consommé, for example.

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Video: Chicago's Best Bacon: Overtime Bacon Bar (March 2020).