📝 About This Recipe
This iconic Italian masterpiece represents the pinnacle of 'agrodolce'—the perfect harmony of salty and sweet. Originating from the rustic kitchens of Emilia-Romagna, this dish relies on the quality of its components: the floral perfume of a vine-ripened melon and the buttery, nutty richness of air-cured ham. It is a refreshing, no-cook starter that captures the essence of an Italian summer afternoon in every bite.
🥗 Ingredients
The Fruit
- 1 large Cantaloupe or Charentais Melon (perfectly ripe, heavy for its size, and fragrant)
The Meat
- 12 slices Prosciutto di Parma or San Daniele (sliced paper-thin, at room temperature)
The Accoutrements
- 2 tablespoons Extra Virgin Olive Oil (high-quality, finishing grade)
- 1 tablespoon Aged Balsamic Vinegar of Modena (thick, syrupy consistency)
- 10-12 leaves Fresh Mint Leaves (torn or chiffonade)
- 6 leaves Fresh Basil Leaves (small leaves for garnish)
- 1 ball Burrata Cheese (optional, for a creamy textural contrast)
Seasoning
- 1 pinch Maldon Sea Salt (flaky texture)
- 1/2 teaspoon Black Peppercorns (freshly cracked)
- 1/2 piece Lemon (for a tiny zest of brightness)
👨🍳 Instructions
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1
Select a melon that smells floral at the stem end and gives slightly to pressure; chill the melon in the refrigerator for at least 2 hours before preparation for maximum refreshment.
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2
Take the Prosciutto di Parma out of the refrigerator 15 minutes before serving to allow the fats to soften and the flavors to bloom.
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3
Using a sharp chef's knife, slice the top and bottom off the melon to create a stable base.
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4
Stand the melon upright and carefully slice the rind away in downward strokes, following the curve of the fruit to remove all green skin.
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5
Halve the melon vertically and use a metal spoon to scrape out and discard the seeds and fibrous center.
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6
Slice each half into 6 even wedges, or use a melon baller to create uniform spheres if you prefer a modern aesthetic.
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7
If using wedges, lightly zest a tiny amount of lemon over the fruit to provide a high-note of acidity that cuts through the salt.
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8
Gently drape one slice of prosciutto over each melon wedge, folding it loosely to create volume and 'ribbons' rather than wrapping it tightly.
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9
Arrange the prepared wedges on a large, chilled ceramic platter in a circular or staggered pattern.
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10
If using burrata, tear the cheese into small pieces and nestle them between the melon wedges for added richness.
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11
Drizzle the entire platter with your finest extra virgin olive oil in a slow, steady stream.
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12
Dot the melon with small drops of the aged balsamic vinegar, being careful not to overwhelm the delicate fruit.
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13
Scatter the torn mint and small basil leaves over the top for a pop of color and herbal aroma.
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14
Finish with a generous sprinkle of flaky Maldon sea salt and a few turns of the black pepper mill.
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15
Serve immediately while the melon is cool and the ham is at room temperature for the ultimate temperature contrast.
💡 Chef's Tips
Always use room temperature prosciutto; cold ham loses its silky texture and depth of flavor. If your melon isn't perfectly sweet, macerate the slices in a teaspoon of honey and lime juice for 5 minutes before assembly. Avoid using 'balsamic glaze' from a plastic bottle; its artificial thickness can mask the fresh flavors—stick to real aged vinegar. For a spicy twist, add a tiny pinch of Aleppo pepper or a thin slice of fresh red chili. Use a very sharp knife to ensure clean edges on the melon, which prevents the fruit from 'weeping' juice on the platter.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Prosecco Superiore or a dry Italian Rosato. Serve alongside warm, crusty ciabatta bread to soak up the olive oil and melon juices. Complement the dish with a bowl of Castelvetrano olives for a salty, buttery side. This makes a perfect light lunch when served with a simple arugula salad tossed in lemon vinaigrette. A glass of lightly effervescent Moscato d'Asti also works beautifully for those who enjoy a sweeter pairing.