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Cesare Casella’s Recipe | Insalata di Pesche

February 10, 2014

Insalata di Pesche

Peach Salad

© Cesare Casella

 

This is a popular dish in summer when peaches are at their peak.  Really old recipes call for poaching the fruit in the sauce, but I like marinating the fruit better; it tastes fresher to me.

 

Serves 3 to 4

Ingredients:

3 cups white wine, red wine, or champagne

1/4 cup orange juice

1/3 cup sugar

1 1/2 tablespoons lemon juice

2 lemon verbena leaves or mint sprigs

4 ½ cups thinly sliced peaches

 

Procedure:

1.  Combine the wine, orange juice, sugar, lemon juice, and lemon verbena or mint in a saucepan, bring to a simmer, and cook for 20 minutes.  Remove the pan from the heat.

 

2.  Put the peaches in a large bowl.  Pour the marinade over them and mix well.  Place the bowl in the refrigerator and marinate for at least 3 hours but no longer than 24 hours.  Serve cold or at room temperature.

 

3.  Note: Any leftover peach salad will keep in a covered container in the refrigerator for a few days.

 

WINE SUGGESTION: The wine you used in making the salad.

Cesare Casella 2

To read Chef Profile: Cesare Casella, click HERE!

 

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