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Prosciutto di Parma with Agrodolce Melon

Prosciutto di Parma with Agrodolce Melon


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Notes

*Note: Have your butcher put the sliced prosciutto on individual pieces of waxed paper to avoid having them stick together.

Ingredients

  • 1 slightly firm cantaloupe, peeled, seeded, and diced finely
  • 1 Cup water
  • 1/2 Cup white balsamic vinegar
  • 1/2 Cup white sugar
  • 1/2 Cup currants
  • 16 paper thin slices prosciutto di Parma*
  • 16 large arugula leaves, for garnish

Directions

Place the melon in a mixing bowl and place in the refrigerator for 1 hour to chill.

In a small saucepan, slowly heat the water, vinegar, sugar, and currants. Bring to a boil and let the sugar dissolve. Pour the warm mixture over the cantaloupe. Let cool to room temperature.

Place the sliced prosciutto on a platter. Drain the liquid from the melon. Spread the melon down the center of the platter and garnish with the arugula leaves. Serve immediately.

Nutritional Facts

Servings8

Calories Per Serving115

Folate equivalent (total)15µg4%


Prosciutto e Melone

Prosciutto and Melon is another simple and classic Italian combination in the same vein as last week’s Caprese Salad. Once again, quality ingredients are key here, use good imported Prosciutto di Parma or if you want to try something different, Prosciutto di San Daniele from the Friuli-Venezia Giulia region of Italy. The balsamic vinegar is optional, but does add a nice touch. Please only use it if you have a really good aged balsamic vinegar, not that phony supermarket balsamic. And remember a little goes a long way.

At first glance, this doesn’t seem like much of a recipe, but it really is an awesome combination, and is worth posting here if only to remind you of something you may not have had in a while. The saltiness of the prosciutto and the sweetness of the cantelope really play off of each other. Nothing beats being able to throw something so delicious and satisfying together so quickly.


Directions

Share the mixed salad leaves and sprouting seeds between 4 serving plates, then arrange an equal amount of melon and Gorgonzola on top
Put the mixed seeds and hazelnuts into a dry frying pan and heat them, stirring until lightly toasted. Cool for a few minutes
Make the dressing by whisking the oils, lemon juice and mustard together. Season with salt and pepper
Sprinkle the toasted seeds and nuts over the salads and add the slices of Parma Ham. Drizzle with the dressing, then serve at once


Prosciutto and melon skewers

The saltiness of prosciutto and the natural sweetness of melon are a delicious combination. These prosciutto and melon skewers are easy to prepare, low-carb and gluten-free. They are a great passed appetizer at a holiday party or make a simple starter for dinner and drinks with friends.

Prosciutto and melon skewers

In this appetizer, little stacks of fresh cantaloupe, prosciutto di parma, fresh mozzarella and basil are skewered with a toothpick and then drizzled with balsamic glaze. Each prosciutto and melon skewer provides a satisfying burst of fresh flavors and delightful textures.

Quality ingredients make these appetizers taste great

I love all the components of these prosciutto and melon skewers. I’d be quite happy just snacking away at each of these items. What makes these simple appetizers so delicious are the amazing quality ingredients. And I love that they are easy and quick to prepare. These little bites bring back fond memories for me from living in Southern Italy. I was first introduced to the wonderful pairing of “prosciutto di parma e melone” (prosciutto and melon) as an appetizer while living there. The natural sweetness of ripe cantaloupe balances the saltiness of the prosciutto.

Appetizers that stack up:

I found it easiest to simply cut the cantaloupe into bite-sized wedges. This provides a nice base. The next layer is a piece of prosciutto. I found it best to lightly roll up each strip of prosciutto and cut them into thirds. Be careful not to roll the prosciutto up too tightly. The next layer is a soft fresh mozzarella cheese called “ciliegine” from Bel Gioioso. This means “cherries” in Italian. The mozzarella is like small “cherry-sized” pieces. I decided to cut these in half so that my ingredients would go further and the skewers wouldn’t be too large of a mouthful. Finally, a little sprig of fragrant basil sits on top and each one is held together with a toothpick. If you are bringing these tasty bites to a party, I recommend adding the drizzle of balsamic glaze just before serving for a cleaner and fresher presentation.

I think you’ll enjoy these delicious prosciutto and melon skewers. You can’t go wrong with the fine ingredients and classic flavor combinations in this wonderful little appetizer. Give them a try and let me know what you think in the comments below.

Where to buy these ingredients:

I have found all of these fresh ingredients at finer NW grocery stores such as QFC, Whole Foods, Trader Joe’s and Safeway. A great place to buy prosciutto di parma and cilegne mozzarella in larger quantities if you need to create a large platter of passed appetizers is Costco.

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Ingredients for Prosciutto and Melon

  • Ripe cantaloupe or other melon
  • Paper thin slices of Prosciutto di Parma or Prosciutto san Daniele (Italian dry-cured ham)
  • Balsamic vinegar (can use a store-bought glaze if you have one!)

Clean, simple ingredients and flavors!


Ingredients

  • 20 sturdy fresh chives, each at least 5 inches long
  • 10 thin slices Prosciutto di Parma, each approximately 8 by 4 inches
  • ½ cup grated Grana Padano
  • 2 tablespoons unsalted butter
  • Ripe fresh figs, quartered, or ½-inch cubes of ripe cantaloupe or honeydew melon, for serving

Cookbook


Related Video

I really enjoyed the flavor combination as did both adults and children at my party. The mint is perfect with the balsamic vinegar!!

Flavor profile is just great! I actually made this into a cold soup. I used white balsamic and added just a small amt of break like with gazpacho. Really delicious!

I did use a high-quality balsamic vinegar, but I didn't much care for this dish. The vinegar was still too overpowering. I liked it much better when I left the vinegar mixture out and simply ate the proscuitto with the melon. Yum!

If you think the bv is too pungent, then you are not using top quality balsamic vinegar which gets sweeter and more refined with age. This recipe is absolutely fantastic and my foodie pessimist boyfriend begs me to make it every time I come back from the cheese shop with authentic prosciutto di parma. Serrano ham works great. Bring the meat up to room temp before serving to bring out the smoked flavors with pecorino toscano and sparkling reserva wine.

I would use this mint/balsamic/sugar marinade again for something like SALMON, or with strawberry halves. We found it to be too dominant to use with a fine prosciutto ($22/lb) and melon the flavors competed and cancelled each other. -Wasn't bad, but it was wasted. Also, since I tore the mint leaves into tiny pieces, I wouldn't bother straining next time. Delicious as a marinade!

I was a bit leary of the mint, as I'm not a big fan, but it was really a nice addition to this standard dish. Very summery & light.

I really liked this variation - Interesting blend of flavors - Nice and light for the summertime!

I was a little hesitant of this combination of flavors - but no more. I was surprised how well everything went together. And every dinner guest, some of whom have been picky abut appetizers I served in the past, cleaned their plates. This one definitely goes in my book as elegant and easy.

An easy and delicious summer appetizer. The flavors play well together.

A wonderful,light, delicious starter. We have always served cantaloupe and prosciutto, but the addition of the dressing really brings out their flavours. It's even simplier to make than it is yummy!


Parma ham recipes

Parma ham, or prosciutto di Parma, refers to cured ham produced specifically in the Parma region of Italy. There are around 160 producers of Parma ham in this region, each following the specific (and painstaking) curing procedure, which includes the legal requirement that the ham must be cured for a minimum of 12 months. The result is a gorgeously distinctive and full flavour that is at once both sweet and salty.

The ham makes a wonderful alternative to bacon, and Chris Horridge’s monkfish wrapped Parma ham recipe demonstrates how it can both protect the delicate, meaty fish while cooking and enhance its finished flavour. Popular in starters and main dishes, Parma ham should not be overlooked in the morning either Dominic Chapman’s ham with fried duck egg is a simple and delicious breakfast, or try Matthew Tomkinson’s poached duck egg with asparagus for a sophisticated brunch idea.


Dining with the King of cured meat

A true delight to the palate, His Majesty the Parma Prosciutto, in view of his innate regality and excellence, “requires”that he be not only tasted but truly savoured. For gourmets and those who delight in fine dining, Prosciutto of Parma lends itself to every occasion and in every guise for all different types of meal.

In order to illustrate this, we present here an entire menu, which can be simply and easily prepared where raw Parma ham is the absolute star.

Baskets of Melon with Prosciutto from Parma

Ingredients for 4 people:

8 ready made short crust pastry baskets

300g of raw Parma ham

some leaves of green salad for decoration

2 spoons of mayonnaise

1 spoon of black olive paste

½ spoon of ground paprika

Prepare melon balls using the appropriate appliance and season them with salt and paprika. Place two slices of ham and some of the melon balls in each pastry basket. Mix the mayonnaise with the olive paste. Garnish each basket with some salad and the olive mayonnaise mix. Serve chilled.

Risotto with figs and Parma Prosciutto

Ingredients for 4 people

320 g of risotto rice (Carnaroli)

50 g finely chopped onion

1 litre clear vegetable broth

100 g of raw Parma ham, possibly in one slice

Lightly cook the chopped onion in butter. Add the rice and toast gently, add the white wine, let it evaporate and add the hot broth slowly as necessary until the rice is cooked. When the rice is ready add the peeled figs cut into cubes and the ham cut into julienne strips. Mix and put in serving dishes, letting it cool down slightly. Dust with curry powder and pepper, then serve.

Millefeuille with Parma Prosciutto and Fontina cheese

Ingredients for 6-8 people:

300 g thick cut Parma raw Prosciutto

Egg yolk to glaze pastry

Bechamel sauce ( ½ lt milk, 40 g flour, 2 egg yolks, salt, pepper nutmeg)

Away from the flame add the yolks and mix carefully allow to cool. Roll out half the pastry in a rectangular shape and place it on the greased oven tray covered with grease proof paper.

Cut the ham into strips and slice the cheese thinly. Place a layer of ham, one of fontina and one of béchamel on to the pastry base.

Repeat the operation leaving the borders open, then with the remaining pastry cover the final layer and pinch the edges together with a fork.

Decorate the top with a knife blade and glaze with egg yolk. Place in the fridge for an hour, then cook in a preheated oven at 200° for about 40 minutes.


Melon wrapped Prosciutto

Description

This Melon wrapped Prosciutto recipe is in pursuit of eating lighter dishes with minimal cooking. Its decadent and only takes minutes to make!

Ingredients

1 Cantaloupe diced into 1/2 inch pieces

4 oz Prosciutto di Parma thinly cut

2 oz Goat Cheese separated into knobs

4 oz Avocados (optional for hors d’oeuvres)

1 tbsp Balsamic glaze

Instructions

Wrap the Melon in prosciutto and place a small knob of goat cheese on it. Repeat the process with all prices of melon. Drizzle Balsamic glaze over them and serve.

Notes

If you are allergic to cantaloupe or honeydew (I have a friend who is) you can substitute them for ripe peaches, or plums. Though not as watery, they will give you a really tangy-salty-sweet bite!

Balsamic reduction is the cook’s term for Balsamic glaze, which you may find in the store. To make your own balsamic glaze, take 1 cup of balsamic vinegar, 1/4 cup of white sugar, and simmer until liquid is reduced by half. Let chill and thicken.

Keywords: Prosciutto, Melon, Antipasto, Rolls

Did you make this recipe?

Tag @casalagotastingroom on Instagram and hashtag it #CLTReats

Variations we should try next time:

Cantaloupe and Prosciutto Skewers

Prosciutto Wrapped Cantaloupe Balls: the mellon baller comes in handy for this one.

If you’ve tried this Melon wrapped Prosciutto recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how it was in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK , TWITTER , INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

A little about me

I’m a chef and a former psychologist. I spent years studying how we experience food to make the best eating experiences possible- and I show you how to eat well on this site. I host secret popups in Miami, FL teaching people how to approach good food that’s never been done before.

Did you make a recipe? Tag @CasaLagoTastingRoom on Instagram! I wanna see it!


Watch the video: Why Chefs Choose Prosciutto di Parma (May 2022).