Giant Puffball and Radiccio

In a garden in the Val d'Orcia this summer I had a plate of chicken livers that reminded me that the simplest, humblest of rural foods can be quite the greatest delicacy.  And, as one seems to compose a map of the world according to what was eaten and where, I shall here recall another meal that took place about fifteen years previously: A salad of chicken livers and other gesiers in a hilltop restaurant somewhere in the Cevennes - as we ate a storm blew up and we sat in wavering candlelight watching as bolts of lightning illuminated the valleys below.

The Tuscan Chicken Livers were served hot on some radiccio leaves, which wilted in the livers' warmth, and with toast and olive oil.  So, when we came across a multitude of Giant Puffballs last week, I decided the buttery truffley marshmallowey richness would do well against bitter red Radiccio leaves.  The Puffball was sliced and fried in butter and garlic, seasoned and placed on a bed of Radiccio.  These were eaten with a homemade Baguette, Butter and a grating of Parmesan.