For 4 people
For 4 people
Start by washing the melon and fennel.
Using a mandolin (being careful with your fingers), slice the melon into thin but not too transparent slices, about 2 mm thick. Remove the rind with a thin knife and set aside.
For the fennel, cut it into very thin, almost transparent slices, about 1 mm thick. You can also trim the stems and tops with a knife.
To serve, arrange the canary melon slices on the plate and add the fennel on top, giving it a little height for a more aesthetic appearance.
Add a few slices of peeled Pecorino Romano, season with pepper, and drizzle with a generous amount of mild olive oil to combine all the flavors.
Serve and enjoy your dish!
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