Prosciutto e Melone (Prosciutto and Melon)
In every Provençal restaurant I visited this summer, a simple yet stunning dish of fresh cantaloupe and ham graced the menu—an ode to the region’s famous Cavaillon melon. This sweet, honey-scented fruit pairs effortlessly with the salty, savory notes of prosciutto or thinly sliced ham, creating a perfect harmony of flavors. The beauty of this dish lies in its simplicity; nothing else is needed. Just be sure to use the ripest cantaloupe and the finest prosciutto you can find. It’s a refreshing and elegant bite that captures the essence of summer in Provence. You will also see this dish in Italy during summer.
- Yield: 4 to 6
Ingredients
One 2 lb/910 g ripe cantaloupe, preferably a Cavaillon melon
3 oz/85 g prosciutto or thinly sliced ham
Instructions
- Cut the cantaloupe in half, scoop out the seeds, and discard them. Peel and discard the tough outer skin. Cut the fruit into large chunks and place them on a serving plate.
- Tear or spread the prosciutto and top over the fruit. Serve at room temperature. Leftovers can be stored in an airtight container for up to 1 day in the refrigerator.
Notes
- If you live in France, the Cavaillon or Charentais melons are the ones you should use.
- Most restaurants in Provence topped the cantaloupe with the prosciutto. They didn’t wrap the fruit with the ham or top it with honey or anything else. It was a straightforward dish.
One Response
Delicious for a starters and so simple and quick to assemble