Kitchen Recipe Collection
Italian Prosciutto e Melone
The ultimate pairing of sweet and salty. Ripe, juicy cantaloupe melon wrapped in paper-thin, savory Prosciutto di Parma. Requires zero cooking.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- italian
Ingredients
Scaled for 4 servings
- cantaloupe melon (very ripe and sweet)
- Prosciutto di Parma or San Daniele (sliced paper-thin)
Equipment
- Sharp knife
- Cutting board
Instructions
- 1
Select the Melon
The dish entirely depends on finding a perfectly ripe melon. It should feel heavy and smell strongly of sweet musk at the stem.
- 2
Prep the Melon
Cut the melon in half, scoop out the seeds, and slice it into wedges (leaving the rind on for presentation, or cutting it off for easier eating).
- 3
Handle the Prosciutto
Take the thinly sliced prosciutto out of the fridge 10 minutes before serving. The fat must slightly soften at room temperature for maximum flavor.
- 4
The Wrap
Gently drape or loosely wrap one or two thin slices of prosciutto around each wedge of melon.
- 5
Do Not Flatten
Do not wrap it tightly. The prosciutto should form ribbons and ruffles, making it look light and voluminous.
- 6
Serve
Serve immediately. It is perfect as a light summer lunch or a classic antipasto.
Cooking Tips
- Never cook or heat this dish.
- Do not add olive oil, salt, or pepper. The dish relies entirely on the natural perfection of the two ingredients.
Variations
- Prosciutto e Fichi: In late summer when figs are ripe, halve fresh figs and drape the prosciutto over them instead of melon.
Chef's Notes & Storage
- This pairing dates back to ancient Rome, based on the medical theory of balancing 'cold and moist' foods (melon) with 'hot and dry' foods (cured ham).
Nutrition Estimate
150 calories · 9g protein · 12g carbs · 7g fat · 1g fiber per serving
