I love Italian cuisine, and I love to inspire it in the kitchen. I emphasize all the time that I like to combine opposing flavors. The combination of ham and melon is really inspired by the ancient Greek period, where it was customary to combine salty and sweet, cold and hot, or wet and dry. A sweet, juicy melon with a delicate, salty, and characteristic taste of Parma ham reflects this tradition. I combined it a bit with the flavors of South America to break the taste even more.
How to choose the best ingredients for Prosciutto e Melone pinwheels
Tortilla: tortillas can be anything you have at hand, usually without side dishes or wholegrain. However, they are not suitable for Mediteran style or with herbs.
Melone: the best melon will is the Cantaloupe melon, and it is probably the sweetest. Honeydew melon or Galia melon are also suitable. The melon must be juicy, sweet, or ripe.
Arugula: arugula and only rocket are suitable because they make our pinwheels attractive. However, different lettuce can make the recipe bland.
Prosciutto di Parma: if you don’t have prosciutto di parma, you can use any other type of dried prosciutto. However, Prosciutto Crudo is not suitable because it isn’t dried ham and its taste is too decent.
Avocado: the avocado must be ripe but not overripe. When the avocado is ready to eat, it has slightly soft skin. The center is vividly green and has no brown discoloration.
Tips and tricks
- Because we have avocados in the recipe, we prepare Prosciutto e Melone pinwheels practically a few minutes before serving, up to an hour. Not suitable for eating on the next day.
- You have to be careful about the amount of garlic. The recipe lists the number of garlic cloves, but it also depends on the intensity and size of the garlic cloves. I used 2 medium-sized cloves of garlic.
Prosciutto e Melone pinwheels
Ingredients
Tortillas
- 2 tortillas
- 60 gr arugula
- 6 slices Prosciutto di Parma
- 1/4 melon
Avocados dip
- 2 avocados
- 1 cloves of garlic
- 2 tsp lime or lemon juice
- salt to taste
Instructions
- Cut the melon in half and then cut it into a quarter.
- Cut a quarter into strips about 1-1.5 cm thick and then into strips.
- Spread the tortillas on the countertop and brush lightly with the avocado dip.
- Put on the entire size of the rocket, previously washed and dried, if you do not have the washed version.
- Then arrange the melon slices cut into strips. Place the melon at intervals of about 1 cm from each other to make it easier for us to roll the tortillas.
- The next step is to put together the prosciutto di parma. After that, we cover the tortillas practically wholly.
- Roll the melon strips parallel to the rolling direction.
Avocado dip:
- Avocado cut in half, remove the pit. Then spoon and take out the avocado in a bowl. Rub the avocado with a fork on the pulp.
- Add the finely chopped garlic or press the garlic press. You have to be very careful with the garlic so that our sauce is not too hot. In the first version, I made a very spicy sauce and it completely dominated the taste of these pinwheels.
- Add lime juice and salt to taste.