serves
6-8
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
6-8
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 4 white nectarines
- salt, to season
- 100 ml extra virgin olive oil, plus extra for drizzling
- 300 g firm ricotta (see note)
- 1 lemon, zest
- 50 g grated parmesan
- ½ tsp freshly grated nutmeg
- 2 sprigs marjoram, leaves picked
- ground black pepper, to season
- 30 ml vincotto or good balsamic vinegar
- 100 g blanched almonds, cut into thirds
- pinch smoked paprika
- 24 paper-thin slices San Daniele prosciutto
Serves 6 - 8 as an entrée or 4 as a light lunch
Instructions
- Preheat a chargrill pan over high heat. Cut the nectarines in half and remove the seeds. Season with a little salt and grill on both sides or until nicely charred. Cut into wedges and drizzle with a little olive oil.
- Meanwhile, combine the ricotta, lemon zest, parmesan, nutmeg and half the marjoram. Season to taste with salt and pepper.
- Place the vincotto and olive oil in a bowl and stir gently with a spoon. Do not emulsify.
- Heat a drizzle of extra olive oil in a frying pan over medium heat. Add the almonds, smoked paprika and a pinch of salt and pepper and stir until golden. Drain on paper towel.
- To assemble, dollop the ricotta unevenly over the base of a large serving plate. Lay about half the prosciutto around the platter, using the ricotta to build height. Nestle some of the nectarines in the gaps, then drape the remaining prosciutto in and around, leaving bits of nectarine exposed and hiding others. Scatter the remaining nectarines around, then scatter with the almonds and the remaining marjoram. Drizzle the vincotto dressing in and around as imperfectly as possible and serve.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
