||Prosciutto Crudo with Cantaloupe
Prosciutto Crudo is dry-cured Italian ham that is sliced paper-thin and served uncooked. The most renowned prosciutto crudo comes from central and northern Italy,
from the areas of Parma, Friuli-Venezia Giulia, and San Daniele. Served with cantaloupe, honey dew or figs makes it a delicious and quick appetizer.
- 1 ripe cantaloupe, seeds removed, sliced into thin wedges
- Prosciutto sliced paper-thin
- Black pepper
- Chill the melon, cut it into halves and remove the seeds. Slice the melon into 1/4-inch wide slices.
- Run your knife along the bottom of the flesh close to the rind, being careful not to remove the rind. Leave a small amount of the rind at the end of the slice
attached to the flesh. This will allow for an appealing presentation.
- Arrange 2-3 slices of cantaloupe on a plate. Drape 2 slices of prosciutto at an angle over them. Allow some of the cantaloupe to show through the prosciutto.
- Grind a small amount of black pepper over top and serve chilled.
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Last updated: November 1, 2010