5 min listen
Watermelon Carpaccio with Fried Prosciutto and Basil Oil
Watermelon Carpaccio with Fried Prosciutto and Basil Oil
ratings:
Length:
1 minute
Released:
Oct 19, 2016
Format:
Podcast episode
Description
This elegant twist on the classic carpaccio uses thinly sliced compressed watermelon in place of raw beef. Chef Rebecca Peizer from The Culinary Institute of America shows us how to serve this beautiful dish topped with crispy fried prosciutto, pistachios, goat cheese and basil oil.
Get the recipe here, or find it at: http://www.ciaprochef.com/watermelon/WatermelonCarpaccio
Get the recipe here, or find it at: http://www.ciaprochef.com/watermelon/WatermelonCarpaccio
Released:
Oct 19, 2016
Format:
Podcast episode
Titles in the series (100)
la Barbecue in Austin, Texas: LeAnn Mueller and Alison Clem are partners and co-owners of la Barbecue in East Austin, Texas. LeAnn is the granddaughter of Texas BBQ legend Louie Mueller, and daughter of James Beard Award-winning pitmaster Bobby Mueller, LeAnn and her wife and busines... by The Culinary Institute of America