Melon Carpaccio
- Difficulty: Very easy
- Prep time: 20 min
- Serving: 4
- Cost: Low
Listen to the recipe
PRESENTATION
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INGREDIENTS
- Cantaloupe 4 ½ cups (700 g) - to be cleaned
- Parmigiano Reggiano PDO cheese 0.7 oz (20 g)
- Basil to taste
- Melissa to taste
- For the dressing
- Extra virgin olive oil 2 tbsp (30 g)
- Lemon juice 2 tsp (10 g)
- Apple cider vinegar 1 tsp (5 g)
- Mustard 1 tsp (5 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Melon Carpaccio
To prepare the melon carpaccio, first clean the melon: remove the rind 1 and cut it in half, then remove the seeds 2. Cut the melon into quarters and slice it lengthwise with a mandoline 3.
You should obtain slices about 1/16 in (2 mm) thick 4. Set aside and prepare the dressing: in a small bowl pour the oil, the lemon juice 5 and the apple cider vinegar 6.
Add the mustard 7, salt and pepper 8, then emulsify well with a whisk 9.
Make shavings of Parmigiano Reggiano with the help of a vegetable peeler 10. You are ready to plate: arrange the melon slices on a serving plate 11 and drizzle with the dressing 12.
Add the Parmigiano Reggiano shavings 13, then garnish with basil and lemon balm leaves 14. Serve your melon carpaccio immediately 15!