Watermelon Carpaccio with Fried Prosciutto and Basil Oil

published 4 years ago by Videos from The Culinary Institute of America

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:

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