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Carpaccio of swordfish, watermelon, radishes, raspberries and balsamic vinegar
This light and refreshing carpaccio combines delicate smoked swordfish with juicy watermelon, crisp radishes, and tart raspberries. A drizzle of Monari Federzoni Balsamic Vinegar emulsion enhances the dish with a perfect balance of sweetness and acidity. Finished with black sesame seeds for a subtle crunch, this carpaccio is an elegant appetizer ideal for warm-weather dining.
ingredients
| 400 g smoked swordfish carpaccio |
| 300 g watermelon |
| 1 bunch of radishes |
| 1 handful of raspberries |
| Balsamic Vinegar of Modena Passion of Family IGP Monari Federzoni |
| Olive oil |
| Salt |
| Pepper |
| Black sesame seeds |
what you will need
Passion of Family
directions
In a small bowl, emulsify a few drops of Balsamic Vinegar of Modena Passion of Family IGP Monari Federzoni with the olive oil, a little salt and freshly ground pepper. Let rest in the refrigerator while you work on the rest of the recipe.
Peel the watermelon by removing the skin, white part and seeds. Slice the flesh thinly, cutting it into triangles. Lay the slices of carpaccio on the serving plate and season with a few drops of the prepared emulsion. Continue by adding the watermelon, hulled and sliced radishes, raspberries and black sesame seeds. Season again with the emulsion and serve with herbs to taste.
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