Summer in PROVENCE
MOZZARELLA, PEACHES AND HAM
Hardly a recipe, more of an assembly job, this is summer ‘cooking’ at its simplest. As the success of this dish hinges on the quality of the ingredients, wait until the peaches are perfectly ripe and sweet.
SERVES 4
4 x 125g balls of buffalo mozzarella
2 ripe peaches
Olive oil
Lemon juice Sea salt and freshly ground black pepper
12 fresh basil leaves
4 slices cured ham, ideally Italian
1 Tear the mozzarella into large pieces and scatter over a serving dish or divide between four plates.
2 Halve, stone and slice the peaches into sixths or thick slices. Dress the peaches lightly with a tiny splash of olive oil and just enough lemon juice to balance out the sweetness of the peaches. Season with salt and black pepper.
Gently toss the basil through the dressed peaches, then arrange on the serving plate with the mozzarella. Drizzle over your best olive
You’re reading a preview, subscribe to read more.
Start your free 30 days