Prosciutto e melone...
This starter, prosciutto e melone (or Parma ham and cantaloupe) is one of my favorite antipasti because of the fine duet of sugar and salt it creates. It's a classic seasonal Italian starter (since cantaloupe is not found during the winter months). This dish is very simple so I like to add a little flare in the presentation with olives.Ingredients:
- cantaloupe (ripe but not too soft)
- 12 thin slices of prosciutto (Italian Parma ham)
- 36 pitted black olives
- 36 pitted green olives
- 6 toothpicks
- Cut the top off the cantaloupe (like you would a pumpkin for Halloween). Cut the exterior skin off and place the piece (inside up) in the center of a serving plate.
- Cut the cantaloupe in half lengthwise and remove the seeds.
- Slice the two portions in half again and then each piece into thirds. Remove the outer skin of each piece.
- Wrap each portion with a piece of prosciutto and place it on the serving plate (see picture).
- Place 6 olives (alternating black and green) on a toothpick and place the resulting olive skewer in the center piece of cantaloupe on the serving plate. Buon Appetito!
- There is no substitute for prosciutto (imported from Italy is not required but preferred).
- You may want to trim the amount of fat on each piece but don't remove the fat entirely.
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