Prosciutto e Melone
Two ingredients, one summer
The simplest Italian antipasto: chilled cantaloupe wrapped in paper-thin prosciutto di Parma, finished with pepper and olive oil.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 4 servings
Ingredients
- 1 ripe cantaloupe
- 6 oz prosciutto di Parma, sliced paper thin
- Extra-virgin olive oil
- Cracked black pepper
- Mint leaves, optional
Instructions
- 01
Pick a ripe melon. It should smell sweet at the stem end and give slightly under your thumb.
- 02
Cut clean wedges. Halve, seed and slice into 12 wedges, then run a knife between rind and flesh.
- 03
Wrap loosely. Drape a slice of prosciutto over each wedge without pressing — the ruffles matter.
- 04
Finish. Add a thread of olive oil, cracked pepper and mint. Serve cool, not cold.
Larry’s rule: Buy the prosciutto sliced to order that day. Pre-packaged slices weld together and tear.