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 you'll need
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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.
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.