Sharlyn Melon with Boccalone Lardo and Torn Basils
Source: Chris Consentino, Executive Chef, Incanto and Co-Founder, Boccalone (August 9, 2008).
This recipe was demonstrated for the Market to Table program on August 9, 2008.
1 Sharlyn melon
½ pound Boccalone lardo*
Maldon sea salt
Fresh ground black pepper
¼ cup opal basil leaves loosely packed
¼ cup greek basil leaves loosely packed
¼ cup thai basil leaves loosely packed
Extra virgin olive oil
- Cut both the bottom and top off the Sharlyn melon, stand it upright, and remove the rind with a sharp knife. Once clean, split the melon in half and remove the seeds.
- Lay the melon half flat side down, and cut into 6 wedges per half. To serve, arrange three wedges per plate, then season with salt and black pepper.
- Slice the lardo as thin as possible on a meat slicer or with a sharp chef’s knife, draping the slices over the melon, five slices per plate. Tear basil leaves. Sprinkle the plates with the mixed torn basils, then drizzle with extra virgin olive oil.
* Boccalone lardo is available through www.boccalone.com or at Boccalone’s retail shop in San Francisco’s Ferry Building Marketplace (tel: 415-433-6500).