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Melon Carpaccio · GialloZafferano.com

• 0:00
  Speaker 1: Mellon carpacho is a fresh and light dish, perfect as
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  Speaker 1: an appetizer or a summer starter. It combines thin slices
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  Speaker 1: of sweet cantalope with a tangy dressing, Parmigiano regiano cheese,
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  Speaker 1: and fresh herbs for four servings with a preparation time
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  Speaker 1: of twenty minutes. You need cantalop melon four and one
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  Speaker 1: half cups, which are seven hundred grams to be cleaned,
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  Speaker 1: parmigianoregano pido cheese zero point seven ounce, which is twenty
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  Speaker 1: grams fresh basil as kneaded melissa also called the lemon
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  Speaker 1: balm as kneeded. For the dressing. You need extra vagin
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  Speaker 1: olive oil, two tablespoons which are thirty grams lemon juice,
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  Speaker 1: two teaspoons which are ten grams apple cider vinegar, one
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  Speaker 1: teaspoon which is five grams mustard, one teaspoon which is
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  Speaker 1: five grams fine salt, as kneaded black pepper as needed.
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  Speaker 1: Start with the melon. Remove the rind completely and cut
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  Speaker 1: the melon in half. Scoop out and remove all the
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  Speaker 1: seeds from the center. Cut each half into quarters with
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  Speaker 1: a mandolin. Slice the melon quarters lengthwise. Obtain slices about
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  Speaker 1: two millimeters stick, which are about one sixteenth of an inch.
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  Speaker 1: Set the melon slices aside. Prepare the dressing. Take a
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  Speaker 1: small bowl. Pour in the extra vagin olive oil. Add
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  Speaker 1: the lemon juice, Add the apple cider vinegar, Add the mustard,
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  Speaker 1: the fine salt, and the black pepper. Whisk well until
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  Speaker 1: the dressing is emulsified and smooth. Prepare the parmigiano regiano
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  Speaker 1: using a vegetable pillar. Shave the cheese to obtain tin shavings.
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  Speaker 1: Assemble the melon carpaco. Place the tin melon slices on
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  Speaker 1: a large serving plate, slightly overlapping them. Drizzle the dressing
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  Speaker 1: evenly over the melon slices. Distribute the parmigano regianal shavings
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  Speaker 1: on top. Garnish with fresh basil leaves and fresh melissa
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  Speaker 1: or lemon balm leaves. Serve the melon carpacho immediately after
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  Speaker 1: assembling it, so the texture of the melon and cheese
• 2:17
  Speaker 1: tastes perfect.