Finishing
Grilled peaches, ricotta & Nocellara
A dish that depends almost entirely on the peaches being ripe. If they're hard, wait a day. The Nocellara — soft, buttery, faintly green — finds the seam between the sugar of the fruit and the cool ricotta. Honey is optional. The oil isn't.
Ingredients
- 4 ripe peaches or nectarines, halved and pitted
- 250g fresh ricotta, drained
- 3 tbsp Sicilian Nocellara EVOO
- 1 tbsp runny honey (optional)
- A few sprigs of thyme, leaves picked
- 2 tbsp pistachios, crushed
- Flaky sea salt
Method
- 01
Heat a grill pan or barbecue until very hot. Brush the cut sides of the peaches lightly with oil.
- 02
Lay the peaches cut-side down. Do not move them for 3-4 minutes — you want dark, defined char marks. Flip and grill for 2 more minutes.
- 03
Arrange on a platter, cut side up. Spoon ricotta into the hollow of each.
- 04
Drizzle the Nocellara across everything, then the honey if using. Scatter thyme, pistachios, a pinch of flaky salt.
- 05
Eat warm, with your fingers, ideally outside.