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
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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.
