Prosciutto and Melon – How to Prepare it the Right Way. One of the most classic summer pairings, which you can serve as a main or appetizer, very easy to prepare but with the right tips will become a super dish!
I often prepare prosciutto and melon; everyone in my family loves it and I want to reveal a bit of myself that not everyone knows… Let’s say I know a bit about cured meats, since I have been a delicatessen worker for 24 years.
Tastes are personal, but from my point of view, the right prosciutto to eat with melon (which is already sweet on its own) is a slightly savory prosciutto, like Parma or San Daniele that haven’t reached the bone yet, or the Tuscan prosciutto towards the end. This way the sweetness of the melon contrasts with the saltiness of the prosciutto and the flavors enhance each other.
As for the melon to use, it must be ripe at the right point, fragrant, and with a slightly yielding end when touched. The variety I prefer to eat this way is the netted melon or cantaloupe; to clarify, it is the one with orange flesh.
Whatever your favorite melon is, you will put on the table an excellent, truly refreshing dish.
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 cantaloupe melon
- 9 oz prosciutto
Prosciutto and Melon – How to Prepare it the Right Way
First, cut the melon in half and remove the seeds and inner filaments using a spoon. Cut it into slices and also remove the skin.
Wrap the prosciutto around the melon slices, place it on the plate, and serve immediately.
