As part of our food fest in Phoenix, we made a recipe Barb spotted on The Chew. We didn’t change a thing. It’s absolutely perfect! Yum!
Mario Batali’s Melon Carpaccio
1 Cantaloupe or Honeydew Melon (thinly sliced)
1/4 pound Spicy Salami (julienned)
1/4 cup Parmigiano Reggiano (shaved with a vegetable peeler)
2 tablespoons Extra Virgin Olive Oil
2 cups Arugula
Thinly slice the melon and arrange on serving plate. (We used a cheese slicer to make the thin cantaloupe slices.) Sprinkle the salami & cheese over the melon. Artfully arrange the arugula on top. Finish with lime juice, olive oil and freshly cracked pepper. (You’ll note in our photo that we placed the cheese on the top instead).