Nectarine & Prosciutto Panzanella

Panzanella or panmolle is a Tuscan chopped salad of bread and tomatoes that is popular in the summer and great for a light lunch. This recipes combine nectarines (charred for a deeper flavour), prosciutto, ricotta, spinach, sourdough and herbs to make a simple salad.

Serves 4

Ingredients

  • 3 slices sourdough
  • 4 tbsp olive oil
  • 1 tbsp thyme leaves
  • 1 tbsp capers
  • 1⁄2 lemon, juiced
  • 2 tsp Dijon mustard
  • 4-6 ripe nectarines, halved and stoned
  • bunch of basil
  • 50g spinach leaves
  • handful of chervil or parsley
  • handful of tarragon
  • 2 tbsp ricotta
  • 100g prosciutto
  • handful of roasted hazelnuts, chopped
  • optional: cherry tomatoes, soft boiled eggs

Method

  • Heat oven to 200C/180C fan/gas 6. Brush the bread with 1 tbsp of the olive oil and scatter over some salt and thyme leaves. Roast for 15 mins, turning once, until crispy and golden. Break up into a bowl and toss with the capers.
  • Whisk together the lemon juice, 2 tbsp olive oil, a pinch of salt and the mustard to make a dressing, then pour half over the bread.
  • Heat a grill pan to a high heat and sprinkle in some sea salt. Drizzle the nectarines with the remaining 1 tbsp oil and grill, flesh-side down, until charred. Add to the bowl with the bread, along with the basil, sorrel, chervil and tarragon.
  • Season and toss everything together, then pile onto a serving platter or evenly on to plates. Top with the ricotta, prosciutto and hazelnuts, and serve with the remaining dressing on the side, if you like.

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