With the heat and the lack of desire to turn on the stove, melon is the favorite fruit for summer lunches. To choose a good melon, the best test is always to smell it; its aroma should be intense, and the flesh should not yield to the touch. Sweet and juicy, it’s delicious paired with cold cuts but also goes well with swordfish carpaccio or meat tartare. For the Melon Boats with Prosciutto and Mozzarella, no skill is needed; just cut the slices and add the other ingredients, and the result is also fun for children.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 642.25 (Kcal)
- Carbohydrates 35.64 (g) of which sugars 33.06 (g)
- Proteins 45.35 (g)
- Fat 36.88 (g) of which saturated 17.73 (g)of which unsaturated 15.68 (g)
- Fibers 3.74 (g)
- Sodium 2,011.00 (mg)
Indicative values for a portion of 590 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 melon (2 lbs 14 oz)
- 5.3 oz Parma DOP prosciutto
- 8 mozzarella balls
- 1 oz arugula
Tools
- Cutting Board
- Skewers
- Tray
Steps
Wash the melon well to remove any soil. Cut it in half and use a spoon to remove all the seeds. From each half, cut 4 slices.
With a sharp knife, separate the flesh from the rind so that it’s easier for guests to eat. Place a slice of prosciutto and a mozzarella ball on each wedge. Use a wooden skewer to hold everything in place. Place the Melon Boats with Prosciutto and Mozzarella on a serving plate, decorating with arugula leaves.
