Wrapper a teentsy share of Italian prosciutto ham around a firm percentage of melon and dress with a good coin foliage for a fast and casual starter. In Italy, prosciutto with gourd is a famous food pairing. They're a perfect mate! Fresh sexy gourd and dry, dry salty cured prosciutto are enjoyed together. Melons are incomparable when they're picked when ripened and goody.
We've bought Charentais melons whenever we reach them while we're motion here in Writer and Italia. They are smaller, sweeter and oh-so-much-better than cantaloupes we hit at lodging. Small pieces, enwrapped in a share of local prosciutto and skewered with a saucy coin sheet, egest desirable appetizers with that treat and salty opposition we love.
At habitation in Canada, I oft assay out the Crenshaw or Italian melons to head this appetiser, as they're cloying and sappy too. You can hit prosciutto everyplace in Italy! It's on the breakfast buffets at hotels, it's in syntactician, it tops dish, and it's stuffed in calzones. We know had shriveled slices served to us with fresh cubes of European money as supply bar snacks at happy hour period. Righteous equivalent Serrano ham in Spain, it's recovered ornament in weensy shops equal these ones in Siena and Modena.
Ingredients
- 1 medium melon (cantaloupe Crenshaw, Chanterais, or your favourite sweet melon)
- leaves fresh mint
- 4-6 slices of prosciutto or Serrano ham
Instructions
- Cut melon in half, disappear seeds, portion and chip.
- Swing prosciutto, removing fat if desirable, into pale strips.
- Honourable before serving, roll each gourd percentage with a skeletal cut of prosciutto and protected with a toothpick and a mint leafage.
- Mention: These cannot be made a oblong reading in wax as the gourd draws out the salty from the ham and it becomes heavy.
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