Insalata Caprese & prosciutto e melone
SERVES 4 PREP TIME 20 MINUTES
With only a handful of ingredients, these two legendary starters prove that when good ingredients are used, simple is best. Choose perfectly ripe summer tomatoes that haven’t been refrigerated and a perfumed rockmelon.
grissini, to serve
INSALATA CAPRESE
1kg ripe or heirloom tomatoes, sliced thickly
2 buff alo mozzarella (125g each), torn into pieces
½ cup small basil leaves extra virgin olive oil and balsamic vinegar or vincotto (optional), to drizzle
PROSCIUTTO E MELONE
½ small rockmelon (650g)
8 thin slices prosciutto (120g)
1 INSALATA CAPRESE Arrange tomatoes and mozzarella on one half of a large serving platter, then top with basil leaves. Drizzle with extra virgin olive oil and balsamic vinegar; season to taste.
2 PROSCIUTTO E MELONE Remove seeds and rind from rockmelon; cut into 8 thin wedges. Place wedges on the other side of the serving platter, then top with gently crumpled slices of prosciutto (alternatively, you could wrap a slice of prosciutto around each melon wedge).
3 Serve salad platter with grissini.
Beef with anchovy & walnut dressing
SERVES PREP + COOK TIME
