Summery pasta meets fruity elegance
This sophisticated pasta combines sweet, caramelized grilled peaches with salty Parma ham, fresh rocket and orecchiette cooked al dente. A summery dish full of contrasts that is surrounded by a warm citrus vinaigrette. The perfect dish for balmy evenings on the balcony or terrace.
Ideal wine accompaniment: Nero d’Avola (Sicilia DOC, Italy)
A fruity, not too heavy Nero d’Avola from Sicily brings dark cherry, ripe plums and a Mediterranean spiciness that harmonizes perfectly with the grilled peach and salty Parma ham. Its soft tannins do not disturb the texture of the pasta and its subtle fruit sweetness supports the caramelized notes of the peaches. Served chilled at 14-15°C, it is a stylish summer wine.
Another 5 wine recommendations for this pairing:
1st Côtes du Rhône Rosé (AOC, France)
This rosé made from Grenache, Cinsault or Syrah provides the ideal blend of fruit, spice and freshness. The red berry fruit harmonizes with the peach, the light pepperiness goes well with the rocket, and the animating acidity invigorates the palate. It is an elegant, slightly chilled accompaniment to this dish.
2. Bardolino Chiaretto DOC (Veneto, Italy)
A delicate rosé with notes of cherry, tangerine and a hint of bitter almond. The fine structure of Chiaretto is ideal for dishes with sweet and salty elements. The freshness of the rocket and the salty umami note of the Parma ham are pleasantly absorbed by its juicy character.
3. frappato (Sicilia DOC, Italy)
A lively, red-fruity Sicilian with silky tannins and notes of rosehip and redcurrant. It picks up on the fruitiness of the peach without overpowering the ham and brings a charming, almost playful lightness to the pairing. Served chilled, it is an insider tip for warm evenings.
4. Pinot Noir (Alsace AOC, France)
An elegant Pinot Noir from Alsace with moderate alcohol and earthy undertones. Its fine acidity and cherry fruit structure complement both the ham and the peach sweetness in a subtle way. Its restraint makes it a bridge builder on the plate.
5. Etna Rosato DOC (Sicily, Italy)
A mineral rosato from the volcanic slopes of Mount Etna with notes of blood orange, redcurrant and a hint of salt. Its cool structure and precise acidity go perfectly with the acidity of the vinaigrette and the fruit play of the peaches. A modern, stylish complement.
The recipe:
Orecchiette mit gegrilltem Pfirsich, Parmaschinken & Rucola
Cooking utensils
- 1 Grillpfanne oder Grill
- 1 Topf
- 1 Schneidebrett
- 1 Messer
- 1 Schüsse
Ingredients
Für die Pasta:
- 160 g Orecchiette
- 2 reife Pfirsiche
- 4 Scheiben Parmaschinken
- 1 Handvoll Rucola
Für die Vinaigrette:
- 1 Bio-Zitrone Abrieb und Saft
- 3 EL Olivenöl
- 1 TL Honig
- Salz & schwarzer Pfeffer
Preparation
Pasta kochen & vorbereiten:
- Orecchiette in reichlich Salzwasser al dente kochen, abgießen und beiseitestellen.
Pfirsiche grillen:
- Pfirsiche halbieren, entkernen und mit wenig Öl bepinseln. Auf dem Grill oder in der Grillpfanne 2–3 Minuten pro Seite grillen. Anschließend in Spalten schneiden.
Vinaigrette zubereiten:
- Zitronensaft, -abrieb, Olivenöl und Honig gut verrühren. Mit Salz und Pfeffer abschmecken.
Anrichten:
- Orecchiette mit der Vinaigrette vermengen, gegrillte Pfirsiche und zerzupften Parmaschinken unterheben. Mit Rucola garnieren und lauwarm oder kalt servieren.
Empfohlene Beilagen
- Ciabatta mit Zitronenthymian-Butter
- Burrata mit gegrillter Zucchini
- Weißer Bohnensalat mit Minze
