Hello, Friends. We’re back! We haven’t posted for a while because a needed back surgery sidelined Cara for the better part of last week. We are home again and after a week of hospital food, ready to get back in the kitchen.
Today for lunch we had Prosciutto e Melone, or cantaloupe wrapped in prosciutto. This is another classic Italian dish, best in summertime when melons are sweet and fragrant. The sweetness of the cantaloupe is offset by the saltiness of the prosciutto, and you are left wondering just who was the first to realize how perfectly these two flavors go together.
Use a ripe cantaloupe and high quality prosciutto. Ask them to cut the prosciutto thin, but not so thin that it tears easily. Be sure that they separate each slice with plastic or specially purposed paper.
1 ripe cantaloupe
8-12 slices of prosciutto crudo
Cut your cantaloupe in half.
Remove one slice of prosciutto from its paper backing.
We served this the classical way. You can be inventive, however, and wrap smaller pieces of melon in prosciutto and spear them onto a skewer, or simply serve the prosciutto and canteloupe side by side with a fork and a knife.
We drank a wonderful Sicilian white wine called Insolia, produced by Cusumano. The Insolia grape is indigenous to Sicily. The wine has notable aromas of tropical fruit, a good minerality, and a medium acidity that enhances the saltiness of the prosciutto and the sweetness of the melon.