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.

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 Melone

4

Nutrition for 1 serving (3 slices with melon)

180

Calories (kcal)

14

Protein (g)

18

Carbs (g)

6

Fat (g)

Protein 14.0g

31%

Carbs 18.0g

40%

Fat 6.0g

30%