Prosciutto e Melone
Italy's eternal summer pairing: sweet, chilled cantaloupe melon wedges wrapped in delicate, paper-thin ribbons of salty, 24-month aged Prosciutto di Parma with cracked black pepper and olive oil.
Ingredients
- • 1 perfectly ripe Charentais or Cantaloupe melon, chilled
- • 12 delicate slices Prosciutto di Parma DOP (24-month aged)
- • Few sprigs fresh basil or mint for garnish
- • Freshly cracked black pepper
- • 1 tbsp high-grade extra virgin olive oil (optional)
Preparation Steps
Cut the chilled melon in half and scoop out seeds with a spoon. Slice into 8-12 crescent wedges. Trim the rind off the base of each wedge with a sharp knife, leaving a flat stable bottom.
Gently drape or wrap a slice of Prosciutto di Parma around each melon crescent, letting the meat ruffle naturally across the sweet orange fruit.
Arrange the wrapped melon crescents on a chilled presentation platter, scattering fresh mint or basil leaves between them.
Finish with a light grind of black pepper and an optional hairline drizzle of fragrant extra virgin olive oil. Serve immediately.