Nectarine tartare with prosciutto powder and Adamas Imperial Beluga
12 August 2026Nectarine tartare with prosciutto powder and Adamas Imperial Beluga
Ingredients for 2 people
2 ripe but firm yellow peaches
40 g mild prosciutto
1 tablespoon mild extra virgin olive oil
freshly ground black pepper
sweet paprika (optional)
Adamas Imperial Beluga caviar
Method
1. Prepare the prosciutto powder
Arrange the prosciutto slices on a baking tray lined with baking paper. Dry them in a fan oven at 50 °C overnight until they are completely dry and crumbly (alternatively, you can use a food dehydrator). Leave to cool, then blend until you have a fairly fine powder.
2. Prepare the peaches
Peel the peaches and dice them into even brunoise. Dress with a drizzle of extra virgin olive oil and a light grinding of pepper. Sauté them briefly in a frying pan.
3. Assemble
Add some of the ham powder to the peaches, stirring gently. Measure the quantity carefully: it should flavour the fruit without making it overly salty.
4. Plating
Use a pastry ring to shape a small tartare.
Finish with a generous quenelle of Adamas Imperial Beluga and, if desired, a very light dusting of the remaining ham powder
Recipe by Stefano Caffarri
