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, mozzarella, and 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.

Ingredients and Preparation

You’ll need 200g fine green beans, 250g buffalo mozzarella, 4 ripe peaches, olive oil, shallot, balsamic vinegar, basil, and optional toasted nuts and lemon zest. Blanch the beans, tear the mozzarella, and grill the peach halves until charred. Toss the beans with shallot, oil, vinegar, salt, and pepper, then arrange everything on a platter.

The dish is best served slightly warm or at room temperature, allowing flavors to meld. The smoky sweetness of peaches contrasts beautifully with the creamy mozzarella and tangy dressing.

Gnudi with Roast Tomato Sauce

Gnudi are light, pillowy dumplings made from ricotta and spinach, similar to ravioli filling without the pasta. Angela’s version pairs them with a rich, slow-roasted tomato sauce that intensifies the tomatoes’ natural sweetness.

Making the Roast Tomato Sauce

Roast 500g ripe plum tomatoes with garlic and thyme at 180°C (350°F) for about 40 minutes until soft and caramelized. Blend or crush them into a chunky sauce, seasoning with salt and pepper. This sauce can be made ahead and freezes well.

Preparing the Gnudi

Mix ricotta, cooked spinach, Parmesan, egg, and flour to form a soft dough. Chill for at least 8 hours, then shape into small quenelles and poach in simmering water until they float. Serve with the tomato sauce and extra Parmesan.

Why These Recipes Work for Summer

These dishes are light yet satisfying, emphasizing fresh produce and minimal cooking. They’re ideal for entertaining because components can be prepped in advance and assembled quickly.

Angela Hartnett’s approach is all about letting ingredients shine, using simple techniques that anyone can master at home.

Comparison: Grilled Peaches vs. Gnudi

Key Takeaways

• Use ripe, in-season peaches for the best flavor.
• Blanch green beans to keep them crisp and bright.
• Chill gnudi dough for at least 8 hours to firm up.
• Roast tomatoes slowly to concentrate their sweetness.
• Serve both dishes at room temperature for optimal taste.

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