Prosciutto di Melone is a classic Italian snack perfect for parties or a light lunch. It is ideal for warm summer evenings because the melon hydrates the body very well.
The combination of opposing flavors, such as sweet and salty, juicy and spicy, comes from ancient Rome or Asia. It is nothing new, and it is also practiced today. Many times such experiments pleasantly surprise my palate.
Sweet, juicy melon and salty, dry Parma ham are something I like. All this is sprinkled with delicious balsamic vinegar—an unforgettable taste. And one more plus, it gets done very quickly.
How to choose the best ingredients for Prosciutto di Melone
Melone cantaloupe: choose an always ripe melon from a sure source. Such melons are the tastiest. However, you are not sure if the melon is ripe, do one little trick: the peel of the ripe melon on the top of the fruit (opposite to where it was attached to the stem) gently bends under the pressure of your finger and returns to its original shape when you stop pressing. Do not worry that you will have half a melon left. You will find many other recipes just with a melon on my blog.
Prosciutto di Parma: most often, you will buy parma ham already sliced, which is a good and quick option for this delicious dish. However, should one detail be noted: there is a crown stamp with the word: PARMA. This guarantees the original product. Parma ham, whether sold whole or sliced, is always sliced and packed in Parma. So check it out to buy the original product.
Balsamic Vinegar di Modena: good quality modena balsamic vinegar will not be cheap but believe me, and it is worth investing in. You do not have to buy balsamic vinegar made using the traditional method for 12 or 24 years (because this is its production period). However, check a few details on the packaging, and this will guarantee good quality. Balsamic vinegar should contain only two ingredients: cooked grape must and wine vinegar. There are no caramel, sugar, or preservatives there. Sometimes there is also information on whether it is tick and intense vinegar or what percentage of the cooked grape must have been made. I would choose this 65% minimum.
Tips and tricks
- If you want to take Prosciutto di Melone to work for lunch, he will take the products separately. When a melon overflows with the smell of ham, it does not taste like that anymore.
- Melon is a very durable fruit that can be stored in the refrigerator when cut for up to several weeks. Wrap it well in food foil so that it does not dry out.
Prosciutto di Melone
- 1/2 Melone cantaloupe
- 80 gr Prosciutto di Parma
- 10 ml Balsamic Vinegar di Modena