Melon and prosciutto
(from culinarysarah’s recipe box)
Melon and proscuitto is a classic first course, excellent as a summer starter. Depending on the quality of the melon and the ham, this dish can be great or ordinary. I favor muskmelons, known as cantaloupes in the United States. Sometimes, at Connecticut farm markets, I can find the French cantaloupe, the charentais, of which there are many types, some with netted and some with smooth skin, including hte Cavaillon. My favorite ham is the Spanish Serrano, shaved very thin. Parma ham (prosciutto) is also excellent. Both are available at good delicatessens and specialty markets.
Source: Jacques Pepin, Fast Food My Way
Serves 4 peopleCategories: small plates
Ingredients
- 1 ripe melon (about 1 3/4 pounds)
- 4 teaspoons fresh lemon juice
- 1/2 teaspoon coarse salt
- 3/4 teaspoon coarsely ground black pepper
- 3 to 4 ounces prosciutto or Serrano ham, thinly shaved
Directions
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Using a paring knife, peel the melon as you would an apple, removing the outer skin and any green parts underneath. Cut a slice from the melon to expose the seeds, then remove them. Cut the melon into 1 1/2-inch pieces. You should have about 4 cups.
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At serving time, put 1 cup of the melon pieces on each of four plates. Sprinkle each serving with 1 teaspoon of the lemon juice, and divide the salt and pepper among the individual servings. Drape the proscuitto over the melon and serve immediately.