Angela Hartnett’s Italian Summer Recipes: Grilled Peaches, Gnudi 2026

Angela Hartnett’s Italian summer recipes bring fresh, vibrant flavors to your table, featuring grilled peaches, green beans, and mozzarella, plus gnudi in tomato sauce. These dishes celebrate seasonal produce and simple techniques, perfect for sunny days and al fresco dining.

Grilled Peaches, Mozzarella and Green Beans

This salad combines sweet charred peaches with creamy buffalo mozzarella and crisp green beans, dressed with a sharp vinaigrette. It’s a stunning starter or light lunch that highlights summer’s best ingredients.

To make it, blanch 200g fine green beans until just tender, then refresh in ice water. Tear 250g buffalo mozzarella into large pieces and let it come to room temperature. Halve and stone 4 ripe peaches, rub with olive oil, and griddle cut-side down for 2–3 minutes until charred.

Toss the beans with sliced shallot, olive oil, balsamic or white-wine vinegar, salt, and pepper. Arrange the peaches, mozzarella, and beans on a platter, drizzle with dressing, and scatter with basil, toasted nuts, and lemon zest.

Why This Salad Works

The sweetness of grilled peaches pairs beautifully with the creamy mozzarella and the crunch of green beans. The tangy vinaigrette cuts through the richness, while fresh basil adds an aromatic lift.

Gnudi with Roast Tomato Sauce

Gnudi are soft, pillowy dumplings made from ricotta and spinach, similar to ravioli filling without the pasta. They’re light and delicate, perfect with a robust roasted tomato sauce.

For the sauce, roast 500g ripe plum tomatoes with garlic and thyme at 200°C (400°F) for about 40 minutes until soft and caramelized. Blend or crush to your desired consistency.

For the gnudi, mix ricotta, grated Parmesan, egg yolk, and chopped spinach with flour and seasoning. Chill the mixture for at least 8 hours, then shape into quenelles and poach in simmering water until they float.

Serving Suggestions

Serve gnudi with the warm tomato sauce, a drizzle of olive oil, and extra Parmesan. They’re also lovely with a sprinkle of fresh basil or a few toasted pine nuts.

Comparison Table: Grilled Peach Salad vs. Gnudi

Key Takeaways

• Use ripe, in-season peaches for maximum sweetness and char.
• Buffalo mozzarella should be at room temperature for best texture.
• Blanch green beans briefly to keep them crisp and vibrant.
• Chill gnudi mixture thoroughly to help them hold shape.
• Roasting tomatoes intensifies their flavor—don’t skip this step.

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