Watermelon carpaccio with prosciutto
4 servings
30 minutes
Watermelon carpaccio with prosciutto is an exquisite blend of sweetness and saltiness that attracts culinary enthusiasts. This dish was born in the spirit of Mediterranean cuisine, where fresh ingredients and simplicity of preparation play a key role. Watermelon, a symbol of summer freshness, serves as the perfect base for crispy prosciutto, creating an amazing contrast of textures. The light spiciness of freshly ground pepper and the tenderness of olive oil enhance the flavor of each ingredient. This dish is perfect for a summer aperitif or an elegant appetizer on a festive table, pleasing the eye and offering lightness with every bite.
1
Preheat the oven to 200 degrees.
2
Lay thin slices of prosciutto on a baking sheet in a single layer and bake for 6-7 minutes until crispy. Cool and break into small pieces.
- Prosciutto: 6 pieces
3
Peel the watermelon and remove the seeds, then slice it thinly. You will need only half of the watermelon. Transfer to a plate and chill before serving.
- Watermelon: 2 kg
4
Finely chop the green part of the onion.
- Spring onion: 2 stems
5
Sprinkle watermelon slices with salt and pepper, then drizzle with olive oil. Top with green onions and pieces of prosciutto.
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Extra virgin olive oil: 2 tablespoons
- Prosciutto: 6 pieces
