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The summer Italian antipasto — wafer-thin slices of 24-month aged prosciutto draped over chilled melon. The fat melts on the tongue against the sweet flesh. No cooking, no seasoning, no improvement possible.
Serves 4Prep 10 minCook 0 min
What to ask for
This recipe calls for Prosciutto crudo. Can't get it where you are?
Ingredients & method
Ingredients
- 200 g prosciutto crudo (Parma or San Daniele), sliced paper-thin
- 1 ripe cantaloupe melon, well chilled
- Freshly cracked black pepper
- A few small basil or mint leaves (optional)
- Extra-virgin olive oil (optional)
Method
- 1Halve the melon, scoop out the seeds, and cut into 8 wedges. Slice the rind off each wedge.
- 2Arrange the melon wedges on a chilled platter.
- 3Drape the prosciutto loosely over the melon — let the slices fall in soft folds rather than laying them flat. The fat warms slightly against the cool fruit.
- 4Crack a little black pepper over the top. Scatter basil leaves if using.
- 5A single thread of olive oil is acceptable but not traditional. Serve immediately with cold prosecco.
Cook this well
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Chef's tip
Quality is everything. Get the prosciutto sliced on a slicer to order — pre-packaged is fibrous. The melon should be ripe enough to perfume the air when you walk into the kitchen.
Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.