The rice salad with prosciutto, melon, and pannerone is a fresh, easy, and quick dish to prepare. One of the most versatile summer dishes, rice salad, can be dressed with whatever you like and is perfect for any occasion. This time I propose an even more summery recipe, enriched with the classic “prosciutto-melon” combination and a bitter touch from pannerone, a typical cheese from Lodi. A mix of flavors from the salty prosciutto, to the bitter cheese, and the sweet melon.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Creative
- Seasonality: Summer
Ingredients
- 2/3 cup parboiled rice (ribe)
- 2.5 oz melon
- 1.8 oz pannerone cheese
- 1.4 oz lean prosciutto
- 1 tbsp extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Pot
- Colander
- Cutting Board
- Knife
- Spoon
- Bowl
Steps
To prepare the rice salad with prosciutto, melon, and pannerone…
First, heat the water in a pot to cook the rice. Once it’s boiling, add the rice and cook it for the minutes indicated on the package.
While the rice is cooking, clean the melon. First, cut off the ends, then cut it in half lengthwise, and use a spoon to remove the seeds and fibers. Then, cut it into slices, remove the peel, and finally cut it into cubes or use a melon baller to scoop out spheres.
Also cut the pannerone cheese into cubes, removing the rind, and slice the prosciutto (previously sliced or cut into matchsticks).
When the rice is cooked, drain it and rinse it under cold running water to stop the cooking process, then place it in a bowl or salad bowl.
Now add the pannerone, prosciutto, and melon. Season with the extra virgin olive oil, salt, and pepper. Mix well, and the rice salad with prosciutto, melon, and pannerone is ready to be enjoyed.
You might need…
Notes
As for the prosciutto, you can use your preferred type, such as San Daniele or Parma.
