Fresh peach cremolata from Cook Like a Pro: Recipes and Tips for Home Cooks (page 206) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ginger2212 on May 24, 2022

    This was AMAZING. I made it to go with grilled lamb shoulder over garlicky tomatoes from Alison Roman's Nothing Fancy. My people were blown away by how delicious and creamy this was. I would probably lower the sugar, because I don't love tooth-achingly sweet desserts. Make it with your ripest summer peaches!

  • anya_sf on August 26, 2020

    Made 1/2 recipe in an 8"x8" pan; I assumed I should use metal. Light and refreshing, nice peach flavor (use good peaches). I wouldn't call it "creamy" like Ina did, but I guess it had a "smooth" flavor even though the texture was icy, so maybe that's what she meant.

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