Vignarola with Monkfish Bites

Method

1. Slice the spring onion thinly.
2. Remove the rind from the sugared pancetta and cut it into small strips.
3. Heat extra virgin olive oil in a pan and sauté the spring onion and pancetta until fragrant.
4. Add the shelled fava beans and cook for a few minutes.
5. Add the shelled peas and continue cooking.
6. Meanwhile, clean the monkfish: remove the flesh from the bone and take out the liver (keep the liver). Cut the flesh into bite-sized pieces.
7. In a separate non-stick pan, heat oil and sear the monkfish pieces and liver on all sides until golden.
8. Wash the outer green leaves of lettuce, cut them roughly, and add them to the vegetable pan.
9. Season the vegetables with salt and pepper.
10. Add a splash of white wine to the vegetables and cook for about 5 minutes.
11. Plate the vegetables first, then top with the monkfish bites and liver.
12. Finish with a drizzle of raw extra virgin olive oil and a pinch of black pepper.