Remove the leaves from the chicory and wash them thoroughly.

In a skillet, add some chopped chicory leaves, olive oil, the potato sliced thin, the leek sliced into thin rounds, a little water, and salt. Cover and cook over low heat until the potato and leek are soft.

Blanch the remaining chicory leaves for a couple of minutes, then immediately transfer them to ice water to set the color.

Set aside 8 patted-dry leaves (these will go on top of the burrata). Blend the cooked mixture from the skillet (potato, leek, and greens) until creamy, then add the blanched leaves, a drizzle of olive oil, a few basil leaves, and blend again until smooth and creamy.

Clean the monkfish by removing the skin and backbone. Rub with olive oil, salt, pepper, and herbs, and let marinate for a couple of hours.

Cut the monkfish into portions and shape them. Lay out the lardo slices on your work surface (use 2 slices lengthwise per portion). Wrap the fish gently—do not wrap tightly, as the lardo will shrink as it cooks and could break.

Cook the wrapped monkfish in a nonstick skillet over medium heat, without adding extra fat, turning to brown all sides. Cook briefly—just enough to crisp the lardo slightly while keeping the fish just barely cooked through. It's better to undercook than overcook, or the fish will become tough and dry.