Thursday, August 11, 2011

Carpaccio with melon, arugula and Parmesan

The carpaccio with melon, arugula and parmesan is a incoming light, very tasty and you can prepare in minutes. It combines refreshing and sweet and savory flavors, choose a good melon so that the dish is a hit with your guests. Of course, it is essential to select a good meat for carpaccio, it is best to have a recommendation from a trusted butcher and we prepare thin films and tender to the carpaccio with melon, arugula and Parmesan.

Take note. 200 grams of carpaccio of beef, 4 slices of melon about 4 handful of arugula and 100-120 grams of Parmesan cheese. For the dressing 1 c / w grain mustard and white wine, ½ c / p Worcestershire sauce, salt, c / n extra virgin olive oil. Leave the carpaccio at room temperature (covered) before starting to prepare the remaining items to be tempered.

Prepare the dressing by mixing all ingredients in a container in which you beat with rods until a sauce emulsified, add the olive oil amount necessary to ensure the desired density, add a teaspoon of honey if you wish, you feel very well (remember the honey mustard sauce). Wash the arugula and dry it well.

Using a spoon or sacabolas Paris, make melon balls, six or eight per person. Arrange arugula on plates, melon balls and holes deposited sheets of flesh slightly curled, as forming a flower. Distribute the Parmesan cheese and finished watering generously with mustard sauce. Serve immediately and enjoy!

No comments:

Post a Comment