radicchio e porri in padella
for 6
4 heads radicchio
1.2 kg leeks
3 tablespoons olive oil
Maldon salt and freshly ground black pepper
4 garlic cloves, peeled and chopped
juice of 1 lemon
extra virgin olive oil
Remove any damaged outer leaves from the radicchio. Cut each head in half through the stem and then into eighths. Peel the outer leaves from the leeks, cut off the tough green tops and trim the roots. Wash thoroughly and pat dry. Cut the leeks in half lengthwise, and then in half again. Cut these long pieces in half again.
In a large, thick-bottomed saucepan, heat the olive oil. Add the leek and push around to colour on all sides. Season with salt and pepper. Turn the heat to medium and cook for 15 minutes, stirring. Add the garlic and radicchio and fry together until the garlic is cooked and the radicchio has wilted and become brown. Test for seasoning and add the lemon juice and a little extra virgin olive oil.