Method
1
Heat on a small frying pan, add butter, then add nectarines and cook for 1-2 minutes each side drizzling honey on top. Cook till caramelised. Remove from heat and set aside.
2
Slice the mini focaccia in half and then start layering the ingredients starting with lettuce leaves (dressed with pan juices from nectarine and a little extra virgin olive oil), mozzarella, walnuts, Prosciutto di Parma and honey nectarines.
3
Place the focaccia lid on top and serve.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
120 g Prosciutto di Parma, thinly sliced
1 nectarine, cut into 12 wedges
2 smoked buffalo mozzarella, 1cm sliced
40 g honey
30 g walnuts, toasted
50 ml extra virgin olive oil
10 g unsalted butter
20 g green lettuce leaves, washed
For 4 mini focaccia
250 g ‘00’ flour
50 g whole grain flour
180 g water
50 g sourdough starter (optional)
7 g dry yeast
7 g sugar
7 g salt
20 ml EVOO
Ingredients
120 g Prosciutto di Parma, thinly sliced
1 nectarine, cut into 12 wedges
2 smoked buffalo mozzarella, 1cm sliced
40 g honey
30 g walnuts, toasted
50 ml extra virgin olive oil
10 g unsalted butter
20 g green lettuce leaves, washed
For 4 mini focaccia
250 g ‘00’ flour
50 g whole grain flour
180 g water
50 g sourdough starter (optional)
7 g dry yeast
7 g sugar
7 g salt
20 ml EVOO
