- Difficulty: Bassa
- 180 g robiola of Castel San Giovanni
- 200 g melon pulp
- 30 g celery
- 20 g grated Grana Padano Dop
- 40 g pine nuts
- 30 g watercress leaves and 30 g basil leaves
- 60 g extra virgin olive oil
Mince the watercress and basil leaves, chop up the celery and the pine nuts and mix all together with the oil and 50 g of robiola.
You will obtain a sort of cream to dilute with warm water in case it is too thick.
Cut the melon into thin slices, so that they are easy to handle and eat.
Cut the culatello in slices.
Arrange on a food platter the melon slices and put the robiola in the centre: dress it with the aromatic cream prepared earlier.
The culatello should be arranged between the melon slices.
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