Summer recipes for a unique and tasty menu based on seasonal fruit: melon.
We offer you three easy-to-prepare dishes for a complete but fresh, light and multi-colored meal ... and flavors!
First dish: risotto with melon
Let’s start with the first course: rice with melon.
To prepare it you need:
250 grams of basmati rice;
200 g spicy provolone;
150 gr bresaola or raw ham;
mint, oil, salt and pepper to your liking.
It starts from boiling the rice, which is then drained and put aside to cool. Cut the two melons in half, clean them from the seeds and empty the two halves with one to dig – trying not to spoil the peel – to pull out the pulp.
Cut the bresaola (or the raw, less light but more tasty alternative) into strips and the provolone and the pulp of the diced melon.
Add everything to the chilled rice, along with mint and a sprinkling of black pepper. A little oil and ready on the table.
The original idea for your reach? Serve the rice in the melon skin like a bowl!
Main dish: chicken strips with basil and melon
As a second course, we propose chicken strips with basil and lemon. You need:
500 grams chicken breast;
juice of a lemon;
a bunch of basil;
salt, pepper and oil as required.
Cut the chicken breast into thin slices and marinate for thirty minutes with lemon juice, salt, pepper and 6-7 chopped basil leaves. Meanwhile, clean the melon from the seeds and peel and cut into cubes.
Heat a well-oiled skillet and cook the chicken with the marinade over high heat for five minutes. When the process is finished, reduce the chicken to “strips”, frull it with a little basil leaves and add it to the melon.
Dessert: melon and amaretto semifreddo
Last but not least your summer recipes, semifreddo with melon and amaretto:
400 grams of melon pulp;
150 grams powdered sugar;
12 grams jelly in sheets;
3 egg yolks;
6 tablespoons amaretto liqueur;
4.5 dl cream for desserts.
Soak the gelatine in cold water for five minutes; in the meantime, blend the melon until you get a pure one.
In a saucepan, heat the amaretto liqueur, adding the well-drained and squeezed gelatine. When the heat is off, stir until the gelatine has melted.
Using electric whips, whip the cream first and then the egg yolks, adding the sugar to them, until they are frothy. Add, continuing to mix, the melon, the jelly and then the cream. Spread the cream into the molds and put it to harden in the freezer for at least three hours; before serving, leave in the fridge for an hour.
Enjoy your meal!