MELON and MOZZARELLA CARPACCIO with speck and parmesan, easy, quick, and super good, an appetizer you can make in no time, fresh and delightful.
Tomorrow is Ferragosto, and I wanted something tasty but very quick to start lunch with friends. So I thought of this melon and mozzarella carpaccio with speck and parmesan, a fresh and quick appetizer that you can prepare in 5 minutes and requires no cooking.
The sweet and juicy melon pairs perfectly with the fresh mozzarella, the savory touch of speck, the distinct aroma of shaved parmesan, and the bitterness of arugula, all dressed with a drizzle of good olive oil, a few basil leaves, and, if you want to indulge, a grind of black pepper.
It’s the perfect idea for a quick summer appetizer, but it also shines as a cold dish for buffets or an elegant appetizer. Plus, it’s a no-cook appetizer, so you can prepare it at the last minute and serve it super fresh.
Follow me in the kitchen today, we’re having melon carpaccio.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons, Ferragosto
Ingredients
- 2 slices melon
- 8 slices speck
- 8.8 oz buffalo mozzarella (or fiordilatte of Agerola)
- arugula
- pepper
- 1.4 oz parmesan
Steps
Remove the seeds from the melon, if you wash the skin well you can also leave it on.
Use a mandolin or a sharp knife to get very thin slices (almost transparent).
Arrange the slices in a circle or fan shape on a serving plate.
Add the mozzarella slices, shaved parmesan, arugula, and finally the speck slices rolled like roses.
Sprinkle with black pepper, drizzle with extra virgin olive oil, and serve.
Bon appétit
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MELON and MOZZARELLA CARPACCIO
Extra Tips
If you prefer a more delicate taste, try the melon and mozzarella carpaccio with prosciutto instead of speck: it’s a classic favorite.
Want a vegetarian recipe? Just omit the speck and enrich the dish with walnuts, almonds, or toasted pistachios for a crunchy touch.
For a truly scenic effect, slice the melon very thinly with a mandolin or vegetable slicer: it will look like a restaurant dish.
Keep it in the fridge until the last moment and serve it well-chilled: it’s even more irresistible in the summer heat.
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FAQ MELON and MOZZARELLA CARPACCIO
Can I prepare the melon carpaccio in advance?
Better to do it just before serving, so the melon stays fresh and the mozzarella doesn’t release too much water.
What can I substitute for mozzarella?
You can use burrata, stracciatella, or even feta for a more pronounced flavor.
Is it suitable for a gluten-free diet?
Yes, it is naturally gluten-free.
Can it be taken to a picnic?
Yes, just keep it in an airtight container in a cooler bag.
Can I use cantaloupe or yellow melon?
Yes, both are perfect for this recipe.
