Prosciutto e Melone
A two-ingredient masterpiece pairing paper-thin slices of aged prosciutto crudo with wedges of sweet, ripe cantaloupe. This perfect marriage of salty and sweet has captivated Italian palates since ancient Rome.
- 1ripe cantaloupe
- 8 ozprosciutto di Parma(thinly sliced)
- extra-virgin olive oil(for drizzling)
- black pepper(freshly cracked)
- fresh mint leaves(optional)
Best assembled just before serving. Melon can be cut a few hours ahead and refrigerated. Bring to room temperature before serving.
- 1Cut cantaloupe in half and scoop out seeds
- 2Cut each half into thin wedges and remove rind
- 3Alternatively, use melon baller for individual portions
- 4Drape slice of prosciutto over each melon wedge or wrap around melon balls
- 5Arrange on platter
- 6Drizzle lightly with olive oil
- 7Finish with cracked black pepper and mint leaves if using
- 8Serve immediately at room temperature
The melon must be perfectly ripe - smell the stem end for fragrance. Prosciutto di Parma is worth seeking out; domestic versions lack complexity. Room temperature serves both ingredients best. Some modern versions add burrata or balsamic glaze.
Pairing traces to 2nd century Rome and the medicinal philosophy of Humorism developed by doctor Galen. Romans believed cold, moist foods must be balanced with hot, dry foods for optimal health. First recorded recipe appears in Pellegrino Artusi seminal 1891 cookbook La Scienza in Cucina e l Arte di Mangiar Bene. Dish experienced renaissance in 1950s when exiled Egyptian King Farouk famously ordered it daily during Capri exile.