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Grilled chicory with pangrattato
Serves 4 Starters and mains
Ingredients
- 2 large heads endive, cabbage or lettuce, such as chioggia lemon wedges
For the pangrattato
- 30g sourdough chunks
- 30g walnuts
- 1tbsp olive oil, plus extra for frying
- 2 garlic cloves, finely chopped
- 3 rosemary sprigs, quite finely chopped
- zest 1 lemon
Method
First prepare the pangrattato. Crumble up the sourdough into fairly fine breadcrumbs and chop or process the walnuts to the same texture. Do not over-process the walnuts as they will start leaching oil. Heat the olive oil in a frying pan. Add the garlic and fry for a minute over a medium heat without colouring, then add the breadcrumbs and rosemary. Fry for a few more minutes, until the breadcrumbs are golden brown. Stir in the lemon zest.
To cut 2 cross sections from each endive, cut around 2.5cm to the side of the core, then cut the centre piece you end up with down the middle. Heat a large frying pan and lightly coat with olive oil. When the pan is hot, add the pieces of endive and cook for 2-4 minutes on each side, until the flesh is lightly charred and the leaves are wilting. Scatter over the pangrattato and serve with lemon wedges, for squeezing.
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