Salumi with Peaches and Watercress

Name: Salumi with Peaches and Watercress
Yield: serves 4
Ingredients: 8 thin slices Finochionna salumi; 12 thin slices Tuscan salumi; 12 thin slices Sulmitti pepperoni; 2 ripe peaches or nectarines; 1/2 cup olive oil, plus more for drizzling; Juice of 1 orange; Juice of 1 lemon; 2 bunches watercress; 1 tablespoon chopped fresh mint; 1 tablespoon chopped fresh basil; Kosher salt and cracked black pepper; 1 ounce pecorino cheese, shaved

By Rick Tramonto , Mary Goodbody, and Belinda Chang

October 15, 2009

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Salumi with Peaches and WatercressCookbook cover image courtesy of Random House

Salumi refers to all dry-cured Italian-style meats and sausages. Great chefs such as Tom Colicchio, Lidia Bastianich, Mario Batali, and Paul Bertolli are introducing them to a new generation of Americans, who may not realize what an incredible variety is available. Thanks to these chefs for bringing this artisan tradition back to the culinary fore. What an inspiration! One summer when I traveled in Italy, I was served salumi with peaches just about everywhere I went and although it was a combination I had never before tried, it made perfect and delicious sense and stayed with me after I returned to Chicago.

Recipe notes

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