Angela Hartnett’s grilled peaches mozzarella and green beans Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Laura Lawrence. View image in fullscreen Angela Hartnett’s grilled peaches mozzarella and green beans Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Laura Lawrence. Italian food and drink Angela Hartnett’s Italian summer recipes: grilled peaches, green beans and mozzarella, and gnudi in tomato sauce Two inspiring summer dishes to enjoy in the sunshine: grilled peaches with green beans and mozzarella, and gnudi in a roast tomato sauce
Angela Hartnett Wed 5 Aug 2026 07.00 CEST Share Prefer the Guardian on Google A t Cicoria , peaches, green beans and tomatoes are among our favourites ingredients right now, inspiring dishes that celebrate freshness and flavour. The restaurant is perched at the top of the Royal Opera House in London, so our dining room is flooded with sunlight throughout the day, which is just as well because these vibrant, simple dishes are best enjoyed in the sunshine.
Sea salt and black pepper 200g fine green beans , trimmed 250g buffalo mozzarella 4 ripe peaches , halved and stoned Extra-virgin olive oil 1 small shallot , peeled and finely sliced 1 tbsp balsamic vinegar , or good white-wine vinegar 1 small handful basil leaves Toasted almonds or hazelnuts , to serve (optional) A little grated lemon zest , to serve (optional)
Bring a pan of salted water to a boil, then blanch the beans for two to three minutes, until just tender. Drain, refresh in iced water, then drain again and set aside. Meanwhile, tear the mozzarella into large pieces, and leave it to come up to room temperature.
Heat a griddle pan until it’s properly hot. Rub the flesh sides of the peach halves lightly with olive oil, then grill cut side down for two to three minutes, until charred and slightly softened, but still holding their shape.
Put the beans and sliced shallot in a bowl, then dress them with olive oil, the vinegar, salt and black pepper. Taste and adjust the seasoning – it should be fresh and sharp.
Arrange the grilled peaches, mozzarella and dressed beans on a platter, spoon over any dressing left in the bowl, then scatter over the basil leaves, toasted nuts and a little lemon zest, if using. Finish with a final drizzle of olive oil and a little sea salt, and serve slightly warm or at room temperature.
View image in fullscreen Prep 10 min Chill 8 hr+ Cook 1 hr 10 min Serves 4
For the roast tomato sauce 500g ripe plum tomatoes 2 garlic cloves , peeled and lightly crushed A few thyme sprigs Sea salt and black pepper Extra-virgin olive oil 1 small splash red-wine vinegar
For the gnudi 250g good-quality ricotta , well-strained 50g finely grated parmesan , plus extra for serving Fresh nutmeg 250g semolina White pepper
To make the tomato sauce, heat the oven to 200C (180C fan)/390F/gas 6. Put the tomatoes in a roasting tray with the garlic and thyme, season well and drizzle generously with good olive oil. Roast for 35-40 minutes, until the tomatoes collapse and lightly caramelise. Remove and discard the thyme sprigs, then blend or crush the tomatoes to your preferred consistency. Add a dash of vinegar to sharpen the flavour, then check the seasoning and keep warm in a bowl.
Meanwhile, to make the gnudi, beat the ricotta until smooth and light, then stir in the parmesan and grate in a little…