Melon with Prosciutto Di Parma

Melon with Prosciutto Di Parma

Melon with Prosciutto Di Parma was really the first fancy food I ever tasted and loved when I was a kid in Brazil.
I can’t possibly understand why this dish went out of style.
It’s Italian simplicity in its glory. All you need is two ingredients: a good melon and a few slices of paper-thin Prosciutto di Parma.

I don’t even know if I can call this a recipe. Would you? In that sense it’s like Salada Caprese, you know? Cut tomatoes, cut mozzarella. That’s Salada Caprese! Is this a recipe?

Who cares? Here is the guidance to prepare this ridiculously easy taste of glory.

A few variables to consider:
The prosciutto must be sliced paper thin. A little thicker and the magic is lost. Bum. Gone. So be sure to tell your deli guy to follow suite. Can you use any other prosciutto? Sure, as long as it’s the style of Parma ham. They usually have a few other types on the deli and indeed they are a just a few bucks less. Since you really don’t more than a couple of slice, my suggestion is to stick with Parma ham.

As for the melon, you can use any melon— as long as it’s ripeness is exalted.


Melon with Prosciutto Di Parma

½ Cantalupe melon, sliced lengthwise
¼ lb Prociutto di Parma
Kosher Salt or even better, crystal salt
Freshly ground pepper
Olive oil to drizzle

Arrange the melon on plate with slices of Prociutto on top of each.
Drizzle with olive oil and a few twists of freshly ground pepper.

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