Trust me on this one – it might sound intense, but it absolutely works. The salty anchovies, sweet brown butter, vinegar and pine nuts create a perfect harmony of flavours that can be spooned over a variety of dishes …
The hung yogurt is completely optional; it would be just as delicious with torn mozzarella, ricotta or plain Greek yoghurt.
The butter dressing recipe makes enough to have leftovers, which is great to keep in the fridge. If nectarines or peaches aren’t in season, try the dressing with these alternatives:
– Roasted beetroots and yogurt
– Boiled fennel wedges with ricotta or torn burrata/mozzarella
– Simply boiled potatoes
– Apples, radicchio and ricotta
– Celery, cucumber and blue cheese
Peaches dressed in pine nuts, anchovies and brown butter, with parsley salad
Serves 2-4 as a side
Ingredients
• 250g Greek yogurt
• 150g salted butter
• 50g pine nuts or flaked almonds (or a mix of both)
• 2-10 tinned anchovies, depending on preference
• A generous amount of freshly ground black pepper
• 2 tbsps white wine vinegar
• 2 large, very ripe nectarines or peaches
• Flaky sea salt and pepper
Method
1. Hung yoghurt (optional): Although optional, it’s a simple step that’s worth the extra time. Place the yoghurt in the centre of a clean cloth, gather the edges, and tie with string (or a hairband). Hang this over a colander or sieve set over a bowl in the fridge, or get creative and hang it from a cupboard or sink tap with a bowl underneath to catch the whey. Let it hang for 5-24 hours (in hotter months, it’s best to refrigerate as it hangs).
2. Make the butter dressing: Start by browning the butter. Melt the butter in a small saucepan over medium-high heat until foaming, then reduce to medium. Allow the butter to foam and bubble, then add the pine nuts. Swirl the pan occasionally until the butter turns a light golden colour and smells nutty. Remove from the heat and add the anchovies and black pepper. The anchovies should melt into the butter with the residual heat, but if needed, place it back on the heat for an extra 30 seconds. Let it cool for a minute before stirring in the vinegar.
3. Prepare the fruit: Slice the peaches or nectarines into wedges, place them in a bowl and drizzle with a few tablespoons of the dressing, then toss to coat them.
4. Serve: Unwrap the hung yoghurt and spread it onto a plate or platter, flattening slightly. Top with the butter-coated peaches. Serve with the parsley salad and some fresh bread.
Parsley Salad
This parsley salad goes perfectly with the dressed peaches. It is so versatile, I also sometimes serve it alongside a roast chicken, put it in a ham sandwich or pile it on top of a tortilla.
Serves 2-4 as a side
Ingredients
• A large bunch of parsley (about 100g)
• 1/2 small white onion, peeled and very finely sliced
• 3 tbsps high-quality extra virgin olive oil
• Zest and juice of one lemon
• Flaky sea salt
• Freshly ground black pepper
Method
1. Pick the leaves from the parsley and place them in a bowl filled with cold water and a few ice cubes. Add the finely sliced onion pieces to the water and let them soak for 10 minutes.
2. Drain and gently pat the parsley and onions dry with a clean cloth, then return them to the bowl.
3. Dress the parsley with the extra virgin olive oil, lemon zest and juice, salt and pepper.
4. Toss well and serve immediately.