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A day at the Italian table, from the bar at dawn to dessert at dusk. Start with a cornetto or a slice of crostata, graze through antipasti from Rome's supplì to Liguria's focaccia di Recco. Then eat the proper way: a primo of carbonara, cacio e pepe or risotto alla Milanese, followed by a secondo ossobuco, with caponata or parmigiana on the side. Finish with tiramisu, cannoli or panna cotta. The recipes are regional, the portions generous and the pace unhurried.
Prosciutto e Melone
Lunch
Italian
Emilia-Romagna
Quick
Paper-thin slices of aged prosciutto di Parma draped over sweet, ripe cantaloupe melon. The perfect balance of salt and sweet — the Italian summer lunch that never gets old.
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RECIPE
Prosciutto e Melone
Paper-thin slices of aged prosciutto di Parma draped over sweet, ripe cantaloupe melon. The perfect balance of salt and sweet — the Italian summer lunch that never gets old.
Prep10 mins
Cook0 mins
Total10 mins
Servings4
Lunch
Italian
Emilia-Romagna
Quick
Ingredients
- 1 ripe cantaloupe melon, cut into wedges
- 200g prosciutto di Parma, thinly sliced
- Extra virgin olive oil (optional)
- Freshly ground black pepper (optional)
Preparation
1
Cut the melon into elegant wedges, removing seeds.
2
Drape 2-3 slices of prosciutto over each melon wedge.
3
If desired, finish with a light drizzle of olive oil and a crack of black pepper.
4
Serve immediately at room temperature for the best flavor.
Servings and Nutrition
Number of Servings in Prosciutto e Melone4
Nutrition for 1 serving (3 slices with melon)
180Calories (kcal)
14Protein (g)
18Carbs (g)
6Fat (g)
Protein 14.0g31%
Carbs 18.0g40%
Fat 6.0g30%