Prosciutto, white nectarines, ricotta and almonds

Make the most of nectarine season with a salad that makes them the star. The sweetness of nectarines, combined with nutty, creamy and salty elements, make for a dish that is the answer when you need a quick entree or light meal to impress.

Credit: Adam Liaw

• serves

  6

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

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

1. 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.
2. Meanwhile, combine the ricotta, lemon zest, parmesan, nutmeg and half the marjoram. Season to taste with salt and pepper.
3. Place the vincotto and olive oil in a bowl and stir gently with a spoon. Do not emulsify.
4. 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.
5. 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.