Carpaccio de pepene galben, prosciuto si burrata – fresh, rapid si cu gust de vacanta. Cand afara e cald si n-ai chef de gatit, dar totusi vrei ceva care sa arate bine si sa aiba gust de restaurant, carpaccio-ul de pepene galben cu prosciutto si burrata e salvarea perfecta. E usor, e elegant si are acel mix dulce-sarat-cremos care transforma o zi torida intr-un pranz de vara ideal. Se face in 5 minute, nu necesita foc, nu cere ustensile complicate si este exact genul de reteta cu care poti impresiona la o masa lejera, cu un pahar de prosecco langa. Iar daca ai si un otet balsamic fructat bun prin bucatarie, cum am folosit eu – de mango –, o sa iti para rau ca n-ai incercat mai devreme.

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INGREDIENTE (pentru 2 portii)

• 1/4 pepene galben bine copt
• 3 felii de prosciutto crud-uscat
• 150 g burrata (sau mozzarella daca nu gasesti)
• 1 lingura ulei de masline extravirgin
• 2 linguri otet balsamic fructat (de mango, zmeura sau smochine)

Curatam pepenele galben de coaja si samburi si il feliem foarte subtire cu ajutorul unei mandoline (sau cu un cutit bine ascutit, daca esti atent). Asezam feliile frumos pe un platou mare.

Rupem burrata usor cu mana si o asezam peste pepene, apoi adaugam si feliile de prosciutto, lejere si ondulate. Nu vrem sa le apasam – tot farmecul e in textura si contrastul dintre ingrediente.

Stropim totul cu ulei de masline bun si otet balsamic fructat, care aduce aciditate si un gust usor exotic. Eu am folosit otet de mango, dar merge perfect si cel de smochine sau de zmeura.

Optional, poti adauga niste piper proaspat macinat sau cateva frunze de busuioc pentru extra aroma.

Servim Imediat, cat e burrata inca rece si pepenele fresh. Perfect ca aperitiv, ca pranz rapid sau ca fel usor de seara, cand vrei ceva gustos, dar fara batai de cap.

Detaliile video ale retetei:

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English version

Melon Carpaccio with Prosciutto and Burrata

Melon Carpaccio with Prosciutto and Burrata – fresh, fast, and full of holiday flavor.
When it’s hot outside and you don’t feel like cooking, but still want something that looks great and tastes like a restaurant dish, this melon carpaccio with prosciutto and burrata is the perfect fix. It’s light, elegant, and has that sweet-salty-creamy combo that turns a hot day into an ideal summer lunch. It’s ready in 5 minutes, requires no cooking, no fancy tools, and it’s exactly the kind of dish that impresses effortlessly — especially with a glass of prosecco on the side. And if you’ve got a good fruity balsamic vinegar in the pantry (I used mango), you’ll wonder why you didn’t try it sooner.

INGREDIENTS (for 2 servings)

• 1/4 ripe cantaloupe melon
• 3 slices dry-cured prosciutto
• 150 g burrata (or mozzarella if you can’t find burrata)
• 1 tablespoon extra virgin olive oil
• 2 tablespoons fruity balsamic vinegar (mango, raspberry, or fig)

Peel and deseed the cantaloupe, then slice it very thinly using a mandoline (or a sharp knife, if you’re careful).
Arrange the slices nicely on a large platter.

Gently tear the burrata by hand and place it over the melon, followed by the prosciutto slices – loose and slightly curled.
Don’t press them down – the charm is in the texture and contrast.

Drizzle everything with good olive oil and fruity balsamic vinegar, which adds acidity and a slightly exotic touch.
I used mango vinegar, but fig or raspberry work perfectly too.

Optionally, add some freshly ground pepper or a few basil leaves for extra flavor.

Serve right away, while the burrata is still cold and the melon fresh.
Perfect as a starter, a quick lunch, or a light summer dinner when you want something delicious with zero fuss.

If you enjoyed the recipe for Melon Carpaccio with Prosciutto and Burrata, you might also like Mozzarella, Melon and Prosciutto Salad, Summer Salad or Antipasti festivi.

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