Chef Isabella makes pollo amatriciana. This easy baked dish is sure to become a family staple. It's perfect for feeding a crowd too, without the stress.
4 ripe peaches
250g good quality burrata
Sea salt flakes
100g toasted almonds, crushed
Small bunch fresh basil leaves
4 tbsp fresh tarragon leaves
60ml extra-virgin olive oil
For the dressing: ½ peach, stoned
100ml olive oil
1 tbsp white wine or apple cider vinegar
Juice ½ lemon
250g wild rocket leaves or watercress
1 red onion, very finely sliced
2 garlic cloves, lightly bashed with a rolling pin, skin on
500g stale bread, torn into large chunks
30ml olive oil, plus extra to drizzle
Heat a large dry griddle pan over a high heat for a minute or so until smoking hot. Toast the walnuts for around a minute on each side, or until golden, then chop roughly and set aside.
Lay the asparagus spears carefully across the griddle pan and cook for 2 - 3 minutes on each side until softened and charred. If your asparagus spears are quite thick, slice in half lengthways before you griddle then.
Remove from the pan and set aside.
Toast the sourdough in the same pan for a minute or so until griddle lines appear, then flip over and toast the other side.
Rub one side of each slice of bread lightly with the garlic, then gently crumble over the gorgonzola. Lay the asparagus on top of the cheese. Drizzle over a little olive oil and sprinkle over the toasted walnut pieces, mint, a pinch of salt and a twist of black pepper.