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Food / Wine

Refreshing July recipes by Natoora

By Natoora Natoora

Perfect Peach Bellini

Surely the best way to enjoy this season’s peaches!

6 peaches (chilled)
50g raspberries (chilled)
Prosecco (chilled)
lemon juice
sugar to taste

  • Make sure everything is well chilled, including a carafe and glasses to hold the bellini.
  • Wash the fruits, half the peaches and remove the stone. Leave the skin on.
  • Blitz the peaches and raspberries in a blender until pureed.
  • Pour into the carafe and add the Prosecco, making sure the ratio is roughly 1 part puree to 3 parts Prosecco.
  • Add a few drops of lemon juice and sugar to taste. Serve immediately in chilled glasses.


Grilled Baby Fennel

Serves 2

1 bunch baby fennel
handful of parsley, chopped
1 lemon
salt and freshly ground black pepper
extra virgin olive oil


  • Wash the fennels, cut lengthways and then in wedges but try to leave the leaves attached to the bottom so that everything stays together when cooking.
  • Toss the wedges with a little oil and sea salt, then place on a hot grill pan and cook on a medium heat until tender (about 10-15 minutes), turning when required.
  • Once cooked, dress with chopped parsley and lemon juice and zest to taste. Adjust seasoning if required, add freshly ground black pepper. A great side dish to fish!


Courgette Rolls with Parma Ham and Robiola

Serves 4 as a starter

1 tsp chopped fresh chives
freshly ground black pepper
40g freshly sliced Parma ham
100g robiola
12 thin slices of courgette

  • Wash, top and tail the cougettes, then slice lengthways.
  • Season with salt and leave to rest on a plate. The salt will help to lose some of their water.
  • Grill the slices for a few minutes on each side until soft.
  • Now finely chop the Parma ham, put in a bowl and mix with the robiola and chives. Add pepper to taste then stir until creamy. Rest in the fridge for 15-20 minutes.
  • Prepare the rolls: Spread some of mixture on to the courgette slices and simply roll up.
  • Put on the serving plate and sprinkle with chopped chives.


Stewed Borlotti Beans

1kg fresh borlotti beans podded (roughly 1.5kg in the pod needed)
2 Italian potatoes
2 red onions
2 sprigs of rosemary
40g pancetta or guanciale
1ltr vegetable stock
extra virgin olive oil
salt and pepper
rustic bread

  • Dice the potatoes and thinly slice the onions.
  • Sweat the onions in butter and oil, then add the potatoes and the beans.
  • Let them fry gently for a couple of minutes, then add enough hot stock to cover.
  • Leave to cook on the lowest heat for about 4 hours, occasionally stirring and adding stock when necessary.
  • Adjust with salt if necessary.
  • Slice the guanciale in strips, fry it until crispy, then mix it (together with its juice) in the stew with the finely chopped rosemary.Serve very hot on some toasted rustic bread, with a crack of black pepper.



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