Made with cantaloupe and cured ham, Prosciutto e Melone can serve as an impressive appetizer on your dinner table.
The saltiness of prosciutto and sweetness of melon make up for a tremendous combination that is adored throughout the American and European nations.
Among the countless Italian recipes that have savory-sweet contrast, Prosciutto e Melone has easily become a favorite, not only as an appetizer but also as a breakfast meal.
Rich in protein and fibre, Prosciutto e Melone is an exclusive summer dish that is eaten when the melon is ripe and super sweet.
Taking next to no effort on your end, this delicious recipe takes just ten minutes to prepare. Requiring you to just cutting the cantaloupe into bite-size pieces, all you have to do is wrap the ham sheets around and serve as it is. Tada!
You are ready for a vibrant appetizer that is not only appealing to look, but magnificent to taste as well. Here is a quick recipe for you to follow.
Ingredients
taloupe (melon): 1 can
slices of prosciutto: 8
How To Make Prosciutto e Melone
- Cut the cantaloupe into 8 wedges. Do not remove the seeds.
- Remove the flesh from the skin of the cantaloupe.
- Take the prosciutto or the ham, and wrap each slice around the cantaloupe wedge.
- Serve cold.
Trivia
- Prosciutto e Melone is a classic Italian first course dish that is traditionally served with crostini, grissini and mozzarella tomatoes.
- The origin of Prosciutto e Melone is reportedly dated back to 2nd century A.D.
- The first mention of Prosciutto e Melone can be traced back to the theories of an Italian doctor, Galeno.
Melon, in the medieval times, was deemed as a highly dangerous fruit for its juiciness and cold texture. Pairing it with ham, having dry and warm nature, counterbalanced it. From there onwards, the dish, Prosciutto e Melone prevailed.