PROSCIUTTO AND MELON
This delicious and refreshing Italian starter features cantaloupe and cured ham. A fantastic sweet and salty appetizer that's a dinner party hit!
Provided by This Healthy Table
Categories Appetizers
Time 15m
Number Of Ingredients 5
Steps:
- Scoop the seeds out of the cantaloupe half.
- Cut the rind off of the cantaloupe and slice it into 6 equal strips.
- Place two basil leaves on a slice of cantaloupe and then wrap it in a strip of prosciutto. Repeat till all six slices are covered in prosciutto.
- Place the cantaloupe slices on a large plate or wooden board for serving.
- Drizzle with balsamic vinegar and honey.
Nutrition Facts : Calories 144 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 2 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 427 milligrams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
PROSCIUTTO E MELONE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Transfer the prosciutto from the deli papers to a serving dish, separating the slices and lay them out like a ribbon on to the plate. "Fluffed up" prosciutto is much easier to pull from a serving plate.
- To choose a ripe melon, give it a sniff and a good squeeze. Melon will be very fragrant and will give slightly to pressure when squeezed. Cut a thin slice of the melon skin away where it was attached to the vine. Trim a thin slice off the opposite side. Stand the melon upright. Using a sharp knife, clean the skin off the melon by cutting strips working from the top to the bottom all around the circumference. Turn the cleaned melon upside down and trim away any missed spots. Cut it in 1/2 and scoop out the seeds. Cut cleaned cantaloupe into thin slices or wedges and arrange on a serving plate. Pile prosciutto onto melon slices and enjoy!
PROSCIUTTO AND MELON (PROSCIUTTO E MELONE)
When it comes to an easy summer appetiser, Prosciutto and Melon is an all-time favourite and a definite crowd-pleaser. There is something enticing about the combination of salty and sweet flavours which is universally appealing. This classic Italian dish, called Prosciutto e Melone in Italy, embraces the flavour combination of sweet melon and salty prosciutto.
Provided by Alexandra
Categories Appetiser Side Dish
Time 20m
Number Of Ingredients 5
Steps:
- For a whole melon, thoroughly wash the skin to remove any dirt, pesticides and possible bacteria. You may feel that this step is not necessary as you will be peeling the melon. However, as you cut the melon skin, any dirt or bacteria will be transferred by the knife to the flesh. For safe food preparation, it is an important step.
- Begin by cutting off both ends of the melon, the stem end and the opposite end which is the blossom end. This ensures that you have a flat, stable base to cut the melon. Stand the melon on its end, and using a large, sharp knife, in a downward motion, follow the natural curve of the melon and remove the peel. Continue around the melon, trying to not remove too much of the orange flesh.
- When you've finished, if you still have some green strips, use your knife to remove them. Now, you can cut your melon in half. Leave it sitting on its flat base and cut down through the centre.Use a dessert spoon to scoop out the seeds and membrane and discard.
- Place one half in an airtight container or cover well with cling wrap and refrigerate for another use. Store it in the fridge for up to 3 days. Alternatively, cut the melon into cubes and freeze in an airtight container or freezer bag for up to 6 months. Be sure to label and date the container as it is often difficult to identify frozen items. Now, cut the remaining half crossways into halves and cut each half lengthways so you have 4 pieces. Cut each piece into 4 wedges.
- Cut each slice of prosciutto in half and wrap around a wedge of melon.Arrange on a serving platter. (See Note 3)
- Stack the basil leaves on top of each other, roll up and slice them finely. Scatter across the top of the melon.
- Top with freshly grated black pepper and a drizzle of extra virgin olive oil. Serve immediately with crusty bread if you wish.
Nutrition Facts : Calories 54 kcal, Carbohydrate 2 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 5 mg, Sodium 55 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
PROSCIUTTO E MELONE
I believe this is a traditional appetizer. I've had it at a couple Italian restaurants. The salt of the prosciutto and the sweet melon go well together.
Provided by horseplay
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Cut the melon into half, then half again.
- Cut each quarter into three "boats".
- Remove the rind.
- Wrap a piece of prosciutto on each boat.
- Serve immediately.
Nutrition Facts : Calories 46.9, Fat 0.3, SaturatedFat 0.1, Sodium 22.1, Carbohydrate 11.3, Fiber 1.2, Sugar 10.8, Protein 1.2
PROSCIUTTO WITH MELON
Categories Fruit Pork Appetizer Low Carb Quick & Easy Wheat/Gluten-Free Melon Spring Bon Appétit Sugar Conscious Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 2
Steps:
- Place 1 melon wedge on each of 6 plates. Arrange 3 prosciutto slices alongside melon or drape over melon and serve.
PROSCIUTTO E MELONE (ITALIAN HAM AND MELON)
This easy and refreshing starter featuring cantaloupe and cured ham (Parma ham for instance) can also be served as an appetizer: just cut the cantaloupe into bite-size pieces, wrap them with ham and spear them on skewers for a colorful snack! Use superior quality Italian ham for best results.
Provided by SunFlower
Categories Appetizers and Snacks Antipasto Recipes
Time 10m
Yield 4
Number Of Ingredients 2
Steps:
- Remove the flesh from the rind of the cantaloupe; wrap each piece of cantaloupe with a slice of the ham. Serve cold.
Nutrition Facts : Calories 99.3 calories, Carbohydrate 11.3 g, Cholesterol 12.5 mg, Fat 4.8 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 1.8 g, Sodium 296.4 mg, Sugar 10.1 g
SKEWERED MELON & PROSCIUTTO
You can't beat a classic. This simple combination will go down well with a crowd
Provided by Mary Cadogan
Categories Buffet, Canapes, Snack, Starter
Time 15m
Yield Makes about 40
Number Of Ingredients 3
Steps:
- Quarter and deseed the cantaloupe.
- Peel, then cut the flesh into about 40 bite-size chunks.
- Cut 12-14 slices prosciutto into 3 long strips each, then wrap a strip around each melon chunk.
- Secure with a cocktail stick.
MINTED MELON, TOMATO & PROSCIUTTO SALAD
Quality produce makes this dish, Charentais melon, heirloom tomatoes and salty prosciutto marry beautifully. Ideal as a sharing platter starter for a summer dinner party
Provided by Barney Desmazery
Categories Lunch, Starter
Time 10m
Number Of Ingredients 8
Steps:
- To make the dressing, whisk all the ingredients together in a bowl and set aside.
- Toss the tomatoes and melon together in a bowl with a little dressing, some sea salt and black pepper. Loosely lay the prosciutto over a platter and pile the tomatoes and melon on top. Drizzle with extra dressing, scatter with mint and serve straight away with crusty bread.
Nutrition Facts : Calories 174 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.3 milligram of sodium
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