Prosciutto And Melon Prosciutto Y Meloni Food

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PROSCIUTTO E MELONE



Prosciutto e Melone image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 2

2/3 pound prosciutto di Parma
1 ripe cantaloupe

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 E MELONE (ITALIAN HAM AND MELON)



Prosciutto e Melone (Italian Ham and Melon) image

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

1 cantaloupe - seeded and cut into 8 wedges
8 thin slices prosciutto

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

PROSCIUTTO WITH MELON



Prosciutto with Melon image

You can find prosciutto -- air-dried Italian ham -- sliced to order at the deli counter, at gourmet shops or Italian markets, or prepackaged in many supermarkets. It is usually sold very thinly sliced.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 12 appetizers

Number Of Ingredients 2

1/2 medium honeydew melon
6 slices prosciutto (about 3 ounces total)

Steps:

  • Seed 1/2 medium honeydew melon; slice into 12 half-inch thick pieces, and remove rind from each. Halve 6 slices prosciutto (about 3 ounces total) lengthwise. Wrap 1 slice around each melon piece.

PROSCIUTTO AND MELON (PROSCIUTTO Y MELONI)



Prosciutto and Melon (Prosciutto Y Meloni) image

Another way-too-simple-to-post recipe, but this is a frequent appetizer in our house and so I'm putting it here so I can add it to menus, shopping lists etc. I know that lots of others tend to make salads of this combination, but I prefer just a wedge of fruit with prosciutto. The combination of sweet and salty is unbeatable!

Provided by jenpalombi

Categories     European

Time 5m

Yield 8 serving(s)

Number Of Ingredients 2

1 cantaloupe, seeded and cut into 16 thin wedges
16 slices prosciutto

Steps:

  • Wrap each melon wedge with proscuitto or place wedge on plate and drape with proscuitto slice.
  • Enjoy!

Nutrition Facts : Calories 23.5, Fat 0.1, Sodium 11, Carbohydrate 5.6, Fiber 0.6, Sugar 5.4, Protein 0.6

MELON WRAPPED IN PROSCIUTTO



Melon Wrapped In Prosciutto image

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 5 to 8 servings

Number Of Ingredients 2

1 gala melon
10 to 15 slices prosciutto

Steps:

  • Peel and slice the gala melon into 1/2-inch semi-circle slices. Wrap a slice of prosciutto around each wedge and arrange on a platter.

PROSCIUTTO AND MELON (PROSCIUTTO E MELONE)



Prosciutto and Melon (Prosciutto e Melone) image

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

1/2 rockmelon/cantaloupe (See Note 1)
125 g (4.5 oz) prosciutto di Parma - thinly sliced (about 8 large slices)
2 tbsp extra virgin olive oil (See Note 2)
10 large basil leaves - optional
freshly ground black pepper - to taste

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 WITH MELON



Prosciutto with Melon image

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

1 melon, cut into 6 wedges
18 paper-thin prosciutto slices

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 ON A STICK



Prosciutto e Melone on a Stick image

Prosciutto and cantaloupe are thread on a bamboo toothpick with red and green grapes creating a colorful and delicious appetizer!

Provided by Lindsey

Categories     Appetizers and Snacks     Tapas

Time 10m

Yield 8

Number Of Ingredients 5

8 cantaloupe balls
8 slices prosciutto
8 green grapes
8 red grapes
8 bamboo toothpicks

Steps:

  • Thread a cantaloupe ball, prosciutto slice, green grape, and red grape onto each toothpick, respectively.

Nutrition Facts : Calories 107.1 calories, Carbohydrate 13 g, Cholesterol 12.6 mg, Fat 4.9 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 300.5 mg, Sugar 11.8 g

MINTED MELON, TOMATO & PROSCIUTTO SALAD



Minted melon, tomato & prosciutto salad image

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

about 500g different-coloured heirloom tomatoes , chopped into large chunks (smaller ones left whole or halved)
1 Charentais melon , segmented and cut into chunks roughly the same size as the tomatoes
12 slices prosciutto - the best you can afford
handful mint , leaves picked, shredded
crusty bread , to serve
1½ tbsp sherry or red wine vinegar
3 tbsp olive oil
1 tsp honey

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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