Recipes › Appetizer › Prosciutto Wrapped Melon Recipe

Prosciutto Wrapped Melon Recipe

Recipe by Pedro M. A. Neves

Prosciutto wrapped melon, known as prosciutto e melone, is a classic Italian appetizer that celebrates the perfect marriage of salty and sweet. Thin slices of delicate prosciutto are draped around chilled melon to create an elegant, refreshing starter that requires no cooking. This simple dish highlights the quality of its few ingredients and is a staple at Italian tables during summer months.

Ingredients

• 1 ripe cantaloupe melon (about 1.2 kg / 2.5 lbs)
• 8-12 slices prosciutto di Parma (about 100g / 3.5 oz)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 6-8 fresh basil leaves
• Sea salt to taste
• Freshly ground black pepper to taste

Instructions

1. Select a ripe cantaloupe melon by pressing gently near the stem end—it should yield slightly to pressure and smell fragrant. Refrigerate the whole melon for at least 2 hours or until thoroughly chilled.

2. Rinse the chilled melon under cold running water and pat dry with a clean kitchen towel.

3. Cut the melon in half lengthwise using a sharp knife. Use a sturdy spoon to scoop out all seeds and stringy interior flesh, creating clean melon cavities.

4. Cut each melon half into 8-10 wedges, depending on desired portion size. Leave the rind attached for structural integrity.

5. Lay each slice of prosciutto on a clean work surface. Gently drape one slice around the flesh of each melon wedge, allowing it to loosely wrap and wrinkle naturally. The prosciutto should curve along the melon's curve without tearing.

6. Arrange the wrapped melon pieces on a serving platter. Drizzle lightly with extra virgin olive oil and fresh lemon juice across all pieces.

7. Season the platter with a pinch of sea salt and several grinds of black pepper distributed across the melon and prosciutto.

8. Tear 2-3 fresh basil leaves into small pieces and scatter over the arrangement just before serving. Serve immediately while the melon remains chilled.

Substitutions

• Use speck or San Daniele prosciutto as alternatives to prosciutto di Parma for different flavor profiles.
• Substitute cantaloupe with honeydew melon for a slightly different sweetness and delicate flavor.
• For a vegetarian version, replace prosciutto with thin slices of smoked mozzarella or cured tomato leather.
• Use fresh mint leaves instead of basil for an herbaceous variation.

Tips

• Choose a melon that is heavy for its size and has a pleasant fragrance; underripe melon will lack sweetness and impact the dish.
• Chill the melon thoroughly before serving; cold melon enhances the flavor contrast with the salty prosciutto and prevents the prosciutto from warming too quickly.
• Handle prosciutto gently as it tears easily; allow it to naturally wrinkle and fold rather than stretching it tight.
• Prepare the dish no more than 30 minutes before serving to prevent the prosciutto from becoming too moist or the melon from warming.

Prosciutto e melone is deeply rooted in Italian culinary tradition, particularly in regions like Emilia-Romagna and Tuscany where both prosciutto and melons are locally produced. The dish exemplifies the Italian philosophy of using few, high-quality ingredients and letting their natural flavors shine without heavy preparation.

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