Advertisement
Carpaccio de melon au limoncello et huile d’olive
Melon carpaccio with limoncello and olive oil
- For
4
- Difficulty
Easy
Published 2007
Doesn’t sound hugely French, I hear you mutter. But the combination is heavenly.
It also demonstrates how glam a dish can suddenly sound when it is elevated from ‘thinly sliced’ to ‘carpaccio’.
Ingredients
- The ripest, most pungent large Charentais melon you can find, or
2 A few drops
Method
Chill the melon well and slice it as thinly as you can, just before serving.
Drizzle with Limoncello and olive oil and serve.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe