Griddled caciocavallo with sautéed chicory

Ingredients

For 1 serving

• Caciocavallo70 g
• Chicory greens250 g
• Garlic1 clove
• Chili pepperto taste
• Extra virgin olive oil2 teaspoons
• Bread60 g
• Saltto taste

Contains: gluten, lactose,

In season: October – April

Method

1. Bring a pan of water to the boil. Meanwhile trim the chicory, discarding damaged leaves and the tough base, and wash it well in several changes of water.
2. Salt the water when it boils and cook the chicory for 8 minutes, until the stems are tender; drain, let it cool slightly, squeeze it well with your hands, then chop roughly.
3. Heat the extra virgin olive oil in a pan over medium heat with the peeled, crushed garlic and the chilli, until the garlic is just golden; add the chicory and sauté for 5 minutes, stirring, until well flavoured. Taste and add salt.
4. Meanwhile heat a griddle well over high heat and cut the caciocavallo into slices about 1 cm thick.
5. Sear the caciocavallo for 1 minute per side, until it has a golden crust and the centre starts to soften.
6. Serve the caciocavallo straight away with the chicory and the bread.