Galia melon with Livar Prosciutto di Monastero and elderflower vinaigrette
Ingredients (for 4 persons)
- 1 ripe galia melon
- 12 slices Livar Prosciutto di Monastero
- Huacatay
- Puffed buckwheat
- nasturtium
For the elderflower vinaigrette
- Elderflower buds
- Water
- Sugar (1 kg per litre of water)
- Lemon, to taste
- Olive oil
- First make elderflower syrup. To do this, cut the elderflower buds from the plant and shake them out slightly so that there are no bugs left in them. Put the buds in a pan and submerge with water. Leave this to stand for 24 hours. Pass through a fine sieve and measure how many litres of water you have. Weigh the amount of sugar on that and add to the water. Then also add lemon juice and lemon zest and bring to the boil until the sugar is completely dissolved. Pass through a sieve again and leave to cool. Once the syrup has cooled, mix it with olive oil to make a fresh vinaigrette.
- Place thin slices of galia melon roof-top in the plate and marinate with the elderflower vinaigrette. Top with the Livar Prosciutto di Monastero. Finish with puffed buckwheat, East Indian cherry and Huacatay.
Make this dish with...
Livar Ceramic plate
€ 96,80
Livar Prosciutto di Monastero
€ 245,00
Livar Prosciutto di Monastero sliced
€ 6,80
