Ripe Peaches

September 11, 2006

When you bite into a ripe peach, the gush of sweet juice and soft flesh conjure delightful sensations from head to toe. Of course peaches are delicious in pie, with ice cream and poached in champagne. But paired with tomatoes, Bufala di Mozzarella (Fidel’s aphrodesiac of choice), and pesto, they transcend all fruit/sex symbolism. The salty herbaceous flavors mix with the sweet peach and make magic.


Mozzarella di Buffala con Pomodori e Pesche

The dish always sounds sexier when you say it in Italian.
1 bufala di mozzarella
2 ripe yellow peaches peeled and diced
1 brandywine or black krim heirloom tomato diced
2 heaping tablespoons of fresh basil pesto (see previous Mortar and Pestle posting)
1 Tbs extra extra virgin olive oil
Scant squeeze of lemon
1 turn of the peppermill filled with green or white peppercorns
Salt to taste

Combine ingredients, adding the additional olive oil and salt as needed. Slice the bufala into 3/4″ slices. Plate one slice of the creamy white goodness, topping with the tomato, peach mixture. Sandwich with a second slice of Bufala and top with more of the tomato, peach mixture.

You can serve this with a little side of arugula salad tossed with olive oil and lemon juice and a glass of prosecco, but it’s most important where you serve it, David. The best place to serve this is in bed. You can unfold a red and white checked napkin on top of the duvet and have a bed picnic. Chill the prosecco in your standing acrylic ice bucket next to the bed so you don’t have to get up to refill the glasses.


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