Melon carpaccio

An elegant appetizer that embodies the essence of summer? I propose a really really alternative carpaccio: no fish or meat, the protagonist of the dish will be the melon, which we will cut very thin and serve it triumphantly.

Identity Card of the Recipe

• 64.5 KCal Calories per serving

• Ingrediants

  • 200 gr of melon
  • 50 gr of Taggiasca olives
  • 20 gr of rocket
  • 100 gr of cherry tomatoes
  • 1 tablespoon of extra virgin olive oil
  • salt to taste
  • pepper to taste
  • qs of balsamic vinegar
  • 1 (juice and zest) of untreated lemon

  Materials Needed

  • Chopping board
  • Potato peeler
  • Bowl
  • Serving tray
  • Rigalimoni or grater

  Preparation

  • First, wash the melon to remove all traces of impurities and soil.
  • With a long-bladed knife, remove the ends, then cut the melon in half.
  • Empty the melon of the internal filaments and seeds, using a spoon.
  • Place the melon (cut side) on a cutting board, and remove the hard rind with the help of a knife.