Prosciutto e Melone
Thin slices of sweet cantaloupe wrapped in delicate prosciutto di Parma. An elegant sweet-salty contrast with minimal effort.
5 ingredients
6 steps
Ingredients
- 11 ripe cantaloupe or honeydew melon
- 2150g prosciutto di Parma, very thinly sliced
- 31 tbsp extra virgin olive oil
- 4Freshly ground black pepper
- 5Optional: fresh mint leaves, balsamic glaze
Instructions
- 1Cut the melon in half, scoop out the seeds, then slice into thin wedges. Remove the skin.
- 2Arrange melon wedges on a large serving plate.
- 3Drape 2–3 slices of prosciutto loosely over each melon wedge, folding gently for an elegant presentation.
- 4Drizzle lightly with extra virgin olive oil and add a grind of black pepper.
- 5Garnish with fresh mint leaves or a drizzle of balsamic glaze if desired. Serve immediately.
- 6Tip: The melon must be perfectly ripe — press near the stem end; it should yield slightly and smell fragrant.