Italian · Snack · Summer
Prosciutto e Melone
4.6 · community
10m
Prep
0m
Cook
Easy
Level
160
Energy
Two ingredients, two thousand years of correctness: sweet cold melon draped in salty prosciutto. The knife work and the fruit ARE the recipe.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Mixing bowl
Prep checklist
Cantaloupe — ripe — it should perfume the room
Prosciutto — sliced to transparency
Whole Black Peppercorns — cracked
Olive Oil — optional, your best
Basil — optional
2 steps
Method
1
Seed and slice the cold melon into elegant crescents; drape (never wrap tightly) each with a prosciutto ribbon.
Why this works
The melon does the heavy lifting — buy it heavy for its size, fragrant at the stem, and serve it cold against room-temp ham.
2
Cracked pepper, and — if you must gild it — a thread of oil and torn basil. Serve within 15 minutes; salt draws melon juice fast.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Airtight container, 3 days.
Freezing
Usually better fresh.
Reheating
A hot dry pan or 180°C oven re-crisps almost anything in 3–5 minutes.
Make ahead
Portion into grab-and-go containers; most keep 3 days.
Wine pairing
Whatever's open.
Beer pairing
Whatever's cold.
On the plate
Serve it with
Sides
A dipping sauce
Crunchy vegetables
Garnish
A pinch of flaky salt
Chili flakes
Taste map
Flavour profile
Sweet
2
Salty
3
Sour
1
Bitter
0
Umami
2
Heat
1
Per serving
Nutrition
160
kcal
10g
protein
14g
carbs
8g
fat
3g
fiber
520mg
sodium
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Your notes
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