"Bob (this one)" > wrote in message
...

Only a commie wouldn't save the rendered fat. I use it in making
piadine from Italian cooking. The classic recipe asks for lard, and I
use it, but I always add just a smidge of bacon fat for the extra, if
inauthentic flavor.


Pastorio's Piadine (pyah-dee-neh)

Makes 8 to 10, depending on how big you want them

<recipe snipped>


Thank you Bob! Looks like a really great process. It will be fun to try.

Charlie