vesce marinate
for 6
1.5 kg large firm puffballs
olive oil
Maldon salt and freshly ground black pepper
1 large bunch of fresh thyme, leaves picked from the stalks
4 garlic cloves, peeled and sliced
4 tablespoons extra virgin olive oil
juice of 2 lemons
Preheat the char-grill or cast-iron griddle pan.
Peel the puffball – the skin comes off very easily – cut into 1.5 cm thick slices and brush lightly with olive oil. Working in batches, place the slices on the grill and season with salt and pepper. When lightly brown, turn over, season again and grill as before. Repeat with the remaining puffball slices.
Finely chop the thyme with the garlic, using a mezzaluna. Put in a bowl, add the extra virgin olive oil and lemon juice and mix to combine.
Place the puffball slices on a large flat plate and cover with the marinade.