I would only recommend making this dish – which has converted even a few hardened anchovy haters – during the summer, when peaches are at their best, said Dara Klein. You can use flat peaches, white peaches, yellow nectarines, white nectarines – whatever looks good at the time and feels ripe. And use the freshest, highest-quality mozzarella you can find. I like to serve the dish with fresh sourdough, ciabatta or focaccia, to mop up the juices.
Ingredients (serves 3-4)
- 370g fresh mozzarella
- 400g peaches
- 1⁄2 shallot or Tropea onion
- 2 tbsp extra-virgin olive oil
- 1⁄2 tbsp moscatel or red-wine vinegar
- 1 tsp dried oregano (the wild variety if you can find it), plus extra for sprinkling
- 1 tsp lemon juice
- zest of 1⁄2 a lemon
- 1 x 30g tin of anchovy fillets in olive oil
- sea salt
Method
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- Drain the mozzarella and place on a piece of kitchen paper to dry. Allow the cheese to come to room temperature, this may take around 30mins.
- Meanwhile, wash the peaches and slice them in half, removing the stones. Cut each half into a variety of medium-sized chunks, cutting on an angle. Finely slice the shallot or onion.
- Add the peaches and shallot to a mixing bowl along with a large pinch of salt, the olive oil, vinegar, dried oregano, lemon juice and zest. Stir thoroughly to combine. Taste the dressing with a piece of peach and adjust very gradually with more salt, vinegar or lemon juice.
- Tear the mozzarella into large pieces. I like to taste a tiny bit to check for saltiness. Many mozzarelle are already seasoned, so it’s worth checking whether you need to add any salt.
- Remove the anchovies from their oil and blot with some kitchen paper. If they are particularly thick, slice in half lengthways.
- Distribute the mozzarella evenly across four plates (alternatively you can use a large platter). Season with salt, if needed. Spoon the peach mixture over and around the cheese, leaving the dressing in the bowl. Drape the anchovies over the peaches and mozzarella.
- Whisk the dressing a couple of times to re-emulsify, then spoon over each dish. Sprinkle a little more oregano on top and serve immediately with fresh sourdough, ciabatta or focaccia.
Taken from La Trattoria: Intuitive Italian cooking by Dara Klein.
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