Angela Hartnett’s Italian summer recipes: grilled peaches, green beans and mozzarella, and gnudi in tomato sauce

At 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.

Grilled peaches, mozzarella and green beans (pictured top)

Prep 15 min
Cook 15 min
Serves 4

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.

Gnudi with roast tomato sauce

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 finish
Basil leaves
Good olive oil

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 nutmeg to taste. Season generously, then chill for 30 minutes.

Spread half the semolina on an oven tray and the rest on a clean work surface. Roll spoonfuls of the ricotta mixture into short, roughly 1½cm-thick sausages, then cut into small pieces and shape gently into balls. Roll the gnudi lightly in the semolina on the work surface as you work, then arrange them on the semolina-covered tray.

When all the gnocchi are on the tray, cover them generously with the remaining semolina, so they’re almost buried. Cill overnight, if possible, or for at least several hours.

Bring a large pan of salted water to a gentle simmer, then, working in batches, drop in the gnudi and cook for three to four minutes, until they float to the surface. Lift out carefully with a slotted spoon and drain on kitchen paper.

Spoon the warm tomato sauce on to plates, arrange the gnudi on top and finish with basil leaves, more parmesan and a final drizzle of olive oil.

• Angela Hartnett heads up Cicoria at The Royal Opera House, London