Grilled peach, warm buffalo mozzarella and prosciutto

Grilled peach, warm buffalo mozzarella and prosciutto

By
From
Nuovo Mondo
Makes
4
Photographer
Alan Benson

This dish is about as easy to prepare as it gets, but relies completely on the quality of the ingredients. If the ingredients you source are the best available, the dish will sing. If peaches are not in season, rockmelon is a good substitute, but it’s best to wait until peaches are at their peak.

Ingredients

Quantity Ingredient
4 firm peaches
300ml extra-virgin olive oil
4 small
or 2 large buffalo mozzarella, torn into bite-sized pieces
16 of prosciutto
wild rocket, to garnish
crusty bread, to serve

Method

  1. Preheat a grill pan until it is smoking hot.
  2. Stand a peach up on a chopping board with the stem end facing up and slice off the cheeks. (There will be a bit of wastage but you can dice the remaining flesh and sprinkle over the salad, or just eat it on the spot.) Repeat for each peach.
  3. Rub a little olive oil onto the cut surface of each peach cheek and grill for about 20 seconds on each side, or until there are lovely grill marks on the peach.
  4. Heat the olive oil in a small saucepan over low heat for about 5 minutes. Add the mozzarella and continue to heat for a further 2 minutes. Remove from the heat and let it sit so the mozzarella warms through.
  5. Arrange the grilled peach on serving plates. Remove the mozzarella from the oil and arrange a few pieces on each plate. Place the prosciutto on top – the prosciutto lets you give height to the dish when plating, so be creative. Garnish with rocket and spoon some of the warm oil over the salad. This dish is best eaten with some good crusty bread.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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