Prosciutto E Melone
"I believe this is a traditional appetizer. I've had it at a couple Italian restaurants. The salt of the prosciutto and the sweet melon go well together."
- Ready In:
- 10mins
- Ingredients:
- 2
- Serves:
-
4
ingredients
- 1 cantaloupe, cut into boats, rinds removed
- 12 pieces prosciutto
directions
- Cut the melon into half, then half again.
- Cut each quarter into three "boats".
- Remove the rind.
- Wrap a piece of prosciutto on each boat.
- Serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is a very common and delicious Italian appetiser. Best served when melons are at their peak, juicy and sweet. When we got to the Italian alps every summer, we often have just this for lunch along with a glass of prosecco (sparkling wine).
RECIPE SUBMITTED BY
horseplay
Dorval, Quebec
So basically, I cook two nights a week for a household of four adults including myself. Here are their dietary preferences:
Person #1) Eats no meat, but seafood ok.
Person #2) Eats no meat, seafood, eggs, cheese or fermented items.
Person #3) Dislikes veggies, ethnic foods, and dishes with a lot of sauce. No tofu (this makes feeding persons 1 and 2 very difficult). Loves meat.
Person #4) Dislikes cooked veggies (raw ok) and tofu. Dislikes onions and peppers of any kinds.
Usually I end up making a meat-n-potatoes dish one night a week to satisfy diners #3 and 4, since the no-meat rule of diners #1 and 2 is a dietary thing, not moral/ethical, so they are okay with me picking out chunks of meat from say, a stew, and replacing it with veggie meat in their plates. The other night I make something vegetarian - squash as a main dish or something with lentils and beans. As long as there's no tofu, diners #3 and 4 will eat it, albeit with little enthusiasm.
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
