Since I spent a few weeks in Tuscany and Rome last year, I can’t separate summer weather from Italian cooking. The two go together in my mind like ripe heirloom tomatoes and basil (drizzled with olive oil and aged balsamic vinegar, and topped with buffalo mozzarella if humanely possible).
It’s okay, you can say it. I’m spoiled. Occupational hazard I’m afraid.
Prosciutto e Melone is a staple on Italian menus, and as with the best of Italian food, its secret is in its simplicity. The dish is exactly what it says: salty cured paper-thin ham and lusciously ripe, juice-dripping cantaloupe. The salt accentuates the honey-sweet flavor of the fruit.
But – of course – nothing good is that easy, right? Your first challenge is to find a perfectly ripe cantaloupe. Here’s the secret – a ripe cantaloupe feels heavier than it should for its dimensions, and smells like heaven.
Your second challenge is to make it look good on the plate. I recommend rolls of prosciutto on one side and cubes of melon on the other, but I also tried wrapping the melon with prosciutto. I don’t think it quite worked – I like a certain balance of meat to melon, and wrapping it was too light with the prosciutto flavor. See what tastes best to you.
What produce are you playing with this month? Tell me in the comments section and don’t forget to join the WanderFood Wednesday link party!
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