Preparation time: 30 minutes
Serves 4
1 small melon
12 slices of selected bottarga in slices preserved in sunflower oil, well strained
2 tbsp syrup of condensed must
For the rosemary oil:
½ cup olive oil
2 sprigs of fresh rosemary
Salt and freshly ground pepper
½ tsp ginger powder
For the rosemary oil, put in a small saucepan the oil, the ginger powder and the rosemary. Season with salt and pepper to taste. Warm the oil under low heat for 3 minutes. Remove from the fire and set aside to cool, to allow the oil to absorb the flavour.
Cut the melon in half and remove the seeds. With a melon baller (or parisienne scoop) cut the melon into round pearls and arrange them on a serving dish. Pour the rosemary oil over the melon pearls. Add the bottarga slices and pour over the syrup of condensed must.
