In this post we will be close to the stove for a very short time, thanks to one of the quickest and freshest recipes from our kitchen.
To prepare melon carpaccio with green oil, few fresh ingredients are needed and very little time: the final result will be a refreshing aperitif or a delicious snack.
WHAT WE NEED:
- Ice (a few cubes)
- 8 basil leaves
- 1 Melon (honeydew or white)
- Extra virgin olive oil (Tip: Monovarietale Frantoio di Vignamaggio)
WHAT WE DO:
First blanch the aromatic herbs in boiling water for 10 minutes. Turn off the heat, drain and cool the herbs in cold water and ice.
Drain the now chilled herbs and add 50 ml of extra virgin olive oil and salt.
Blend the mixture (do not strain), slice the melon thinly and dress with the green oil.