📝 About This Recipe
This quintessential Italian antipasto represents the pinnacle of culinary simplicity, where the salty, cured richness of Prosciutto di Parma meets the honeyed sweetness of a perfectly ripe melon. Originating from the sun-drenched regions of Emilia-Romagna, this dish relies entirely on the quality of its seasonal ingredients to create a sophisticated balance of flavors. It is a refreshing, no-cook masterpiece that captures the essence of an Italian summer in every vibrant bite.
🥗 Ingredients
The Fruit
- 1 large Cantaloupe or Charentais Melon (perfectly ripe, chilled)
- 1/2 Fresh Lime (for a tiny spritz of acidity)
The Charcuterie
- 150 grams Prosciutto di Parma (sliced paper-thin, at room temperature)
Garnish and Seasoning
- 2 tablespoons Extra Virgin Olive Oil (high-quality, peppery finish)
- 1 tablespoon Balsamic Glaze (traditional Aceto Balsamico di Modena)
- 10-12 leaves Fresh Mint Leaves (small, tender leaves)
- 1 pinch Flaky Sea Salt (such as Maldon)
- 1 pinch Black Pepper (freshly cracked)
- 1 tablespoon Pine Nuts (lightly toasted)
👨🍳 Instructions
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1
Remove the Prosciutto di Parma from the refrigerator 15 minutes before assembly to allow the fat to soften and the flavors to bloom.
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2
Place the chilled melon on a stable cutting board. Using a sharp chef's knife, slice off both the stem and blossom ends to create flat surfaces.
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3
Stand the melon upright and carefully slice it in half vertically from top to bottom.
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4
Use a large metal spoon to scrape out the seeds and the fibrous pith from the center of each half and discard.
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5
Cut each half into 4 to 6 uniform wedges, depending on the size of the melon.
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6
Carefully run your knife between the flesh and the rind of each wedge to remove the skin, leaving the fruit intact on the rind for a beautiful presentation or removing it entirely for easier eating.
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7
Arrange the melon wedges on a large, chilled serving platter in a circular or staggered pattern.
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8
Take a slice of prosciutto and gently 'ribbon' or drape it over each piece of melon. Avoid wrapping it too tightly; a loose, voluminous drape looks more appetizing and provides better texture.
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9
Lightly squeeze a tiny amount of lime juice over the exposed melon to brighten the sugars.
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10
Drizzle the extra virgin olive oil in a thin stream across the entire platter.
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11
Add a few artistic drops or a very light drizzle of the balsamic glaze, being careful not to overwhelm the delicate meat.
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12
Scatter the toasted pine nuts and fresh mint leaves over the top for texture and aromatic freshness.
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13
Finish with a final dusting of flaky sea salt and a crack of black pepper directly over the melon portions.
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14
Serve immediately while the melon is still cool and the prosciutto is soft.
💡 Chef's Tips
Choose a melon that feels heavy for its size and has a sweet, floral aroma at the stem end. Never use pre-packaged, thick-cut ham; the prosciutto must be sliced so thin it is translucent. If the melon is exceptionally sweet, increase the amount of black pepper to provide a savory counterpoint. To toast pine nuts, place them in a dry pan over medium heat for 2-3 minutes until golden and fragrant. Avoid assembling more than 30 minutes before serving, as the salt in the ham will draw moisture out of the melon and make the dish soggy.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Prosecco or a dry Pinot Grigio. Serve alongside a bowl of Castelvetrano olives for a complete Italian aperitivo. Accompany with warm, crusty ciabatta bread and salted butter. A side of creamy Burrata cheese creates a luxurious extension of this flavor profile. For a modern twist, serve on individual skewers as elegant 'party bites'.