Ingredients for 4 people:

1/2 Mantuan melon I.G.P.

20 slices of bresaola from Valtellina I.G.P.

3 small zucchini

60 g capers in extra virgin olive oil

40 g of mixed nuts (almonds, pine nuts, pistachios)

Chopped dried caper berries

Pantelleria oregano

5/6 basil leaves

Juice and zest of half a lemon

Extra virgin olive oil

salt

Execution:

Wash the courgettes, tick them then cut them into small cubes, gather them in a bowl and season them with half of the capers with their oil, a pinch of oregano from Pantelleria, a couple of chopped basil leaves and a pinch of salt, mix well and leave to marinate for 30 minutes.

Meanwhile, coarsely chop the dried fruit, then toast it in a pan for a few minutes, being careful not to burn it.

Remove the rind and seeds from the melon then cut it into thin slices with a slicer or knife.

Combine 6 tablespoons of oil, the juice and zest of half a lemon, a pinch of salt, the rest of the chopped basil, the remaining capers and the dried fruit mix in a bowl and emulsify everything well.

Arrange the slices of bresaola on plates, alternating them with the melon carpaccio, sprinkle with the zucchini, then season with the dried fruit emulsion and complete with a generous sprinkling of chopped caper-berries and serve.