Bresaola, burrata and grilled peach salad

Serves 4 Starters and mains

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Method

First, make the confit tomatoes. Preheat the oven to 110C/90C F/Gas 2 and line 2 large baking trays with baking paper. Cut the tomatoes in half and lay cut side up on the prepared trays. Sprinkle liberally with sea salt and pepper. Transfer to the oven and bake for 3 hours, turning halfway through, until the tomatoes are shrivelled and dry.

Set the tomatoes aside until completely dried, then transfer them to a sterilised jar. Add the garlic, thyme sprigs and bay leaves and top up with olive oil. Reserve until required.

Increase oven temperature to 180C/160C F/Gas 4. Place the olives on a small baking tray and bake for 15 minutes or until they are crisp. Allow the olives to cool completely, then roughly grind in a food processor.

Heat the grill to high. Cut the peaches in half and discard the stones. Place on a grill pan, drizzle each one with a little oil, vincotto, salt and pepper charred and starting to soften.

Arrange the bresaola slices on plates with the burrata, peaches, tomatoes, rocket and basil leaves. Using a little of the tomato oil from the jar, drizzle over each salad along with a drizzle of the remaining vincotto. Scatter with olive crumbs and serve.

Note: You will most likely have can be made up to a week ahead and stored in a cool place, but once opened, keep chilled and consume within 1 week, returning to room temperature before using.

This recipe was taken from the August/September 2020 issue of Food and Travel.

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