Trish Deseine

Carpaccio de melon au limoncello et huile d’olive

Melon carpaccio with limoncello and olive oil

Preparation info
  • For

    4

    • Difficulty

      Easy

Appears in
Nobody Does it Better: Why French Cooking is still the best in the world
Nobody Does it Better

By Trish Deseine

Published 2007

  • About

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 baby ones
  • A few drops of Limoncello liqueur

Method

Chill the melon well and slice it as thinly as you can, just before serving.

Drizzle with Limoncello and olive oil and serve.