Prosciutto and melon with a spoon, a revisitation of the classic appetizer with Apulian stracciatella served with a spoon.
This appetizer is very simple to prepare and does not require cooking. It is also naturally gluten-free.
It is served in a glass or a small bowl and consists of layers of cantaloupe melon, Apulian stracciatella seasoned with extra virgin olive oil and basil, and prosciutto.
You can prepare it a few hours in advance and store it in the refrigerator until it is time to serve.
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you have other doubts or curiosities, you can write a comment or use the appropriate contact form you find at the bottom of the page.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No Cook
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 160.63 (Kcal)
- Carbohydrates 4.36 (g) of which sugars 4.08 (g)
- Proteins 6.61 (g)
- Fat 13.38 (g) of which saturated 1.17 (g)of which unsaturated 0.98 (g)
- Fibers 0.47 (g)
- Sodium 450.47 (mg)
Indicative values for a portion of 80 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
- 4 slices cantaloupe melon
- 1.75 oz prosciutto
- 5.25 oz stracciatella
- to taste salt
- to taste black pepper
- 2 tbsps extra virgin olive oil
- Basil (a few leaves for garnish)
Tools
- Cutting Board
- Melon Baller
- Knife
- Bowl
- Glasses
Prosciutto and Melon with a Spoon Recipe
Start the preparation of the prosciutto and melon with a spoon by placing all the stracciatella in a bowl.
Season it with black pepper, salt, extra virgin olive oil, and a few fresh basil leaves.
Mix with a spoon and set aside.
Cut the cantaloupe melon in half and remove the seeds with a spoon.
Using a melon baller, scoop out balls.
Take the glasses where you will serve the appetizer.
Place a layer of melon balls at the base.
Add now a couple of tablespoons of seasoned stracciatella.
Continue the preparation with pieces of prosciutto, you can place them simply or make some roses.
If you want, place a melon ball in the center as well.
Finish the preparation of the prosciutto and melon with a spoon with a drizzle of raw oil and a few fresh basil leaves.
Prosciutto and Melon with a Spoon
Consult this section to clarify your doubts, if you do not find the answer to your question, comment or write to me using the form below.
Also try the Blinis with Salmon and Robiola
FAQ
Can I replace stracciatella with burrata?
Yes, it comes out great with burrata as well.
Can I use another type of cold cut?
Of course, you can try with speck, bresaola, or loin.
You can find many other great ideas for summer in the collection Savory Summer Recipes, Recipe Collection.
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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