Carpaccio of figs and watermelon with duck prosciutto

Carpaccio of figs and watermelon with duck prosciutto

By
From
Botanical
Serves
4
Photographer
William Meppem

‘Carpaccio’ is now universally used to describe all things served raw, but the original recipe was named after an Italian painter who liked to use the colour red. Hence raw beef was always the meat traditionally served as a carpaccio, being juicily red. At the Botanical we have had a bit of fun with the idea, marrying it with the Italian classic of prosciutto and melon and giving it a Moorish twist. It makes an ideal summer appetiser.

Ingredients

Quantity Ingredient
100g Roasted pistachios with Turkish spices
1/2 small watermelon, sliced horizontally into 2 cm thick slices
6 ripe black figs
6 ripe green figs
100g mature goat’s cheese log, cut into thin round slices
100ml Pistachio dressing
50g zante grapes, halved
or 25g eedless black grapes, halved
50g pomegranate seeds
1 Duck ham, very finely sliced
200g good-quality wild rocket, excess stalks removed
1 bunch purple basil, leaves only
1 teaspoon toasted sesame seeds

Method

  1. Prepare the pistachios with spices. While the nuts are roasting, take the melon slices and lay them flat. Cut out round discs with a 5–6 cm biscuit cutter, then slice each disc horizontally into thin circles.
  2. With a very sharp knife slice the figs widthwise into roughly 5 slices each.
  3. Arrange the figs, melon and sliced goat’s cheese in a perfect circle in the centre of each plate, alternating ingredients. Pour most of the pistachio dressing around the plate and sprinkle the carpaccio with grapes and pomegranate seeds. Neatly arrange slices of duck ham on each plate in a circular fashion.
  4. Scatter the warm pistachios over the melon and figs. Lightly dress the rocket and basil with the remaining pistachio dressing, scatter the sesame seeds on top and serve.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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