While I was cooking the Secondo Piatto, which in this case was Lepre alla Cacciatora (Hunter’s style Hare), I became peckish and looked around what I could do for a Primo Piatto. I had a few Radish leaves and some Polenta from the day before.
Ad a few spoons of good extra virgin olive oil to a cast iron pan and heat on medium to high. Cut the polenta in slices of about 20 mm thick and fry until lightly brown, then flip them over and fry the other side.
This is the same recipe we use for spinaci, silverbeet, and many other leaves. Wash the leaves and shake dry. Ad a tablespoon of good extra virgin olive oil to a heavy cast iron pan, then ad the leaves, some chopped garlic and some chilli, if wanted. Fry until all is nice and soft.
The above was made within a few minutes and some black pepper and parmigiano cheese finished it well. It was beautiful and went down well with some home made red.