The Lost Italian: Proscuitto & melon

Tony Nasello shows us an appetizer to help us get out of this cold weather funk.

Prosciutto e Melone

Serves 4 to 6

Ingredients

-½ cantaloupe melon, sliced into ¼-inch pieces, seeds and skin removed
-8 to 10 slices of Prosciutto (the packaged variety comes pre-sliced; if ordering from a deli, request paper-thin slices and have them place deli paper between each slice so they do not stick together.)
-Balsamic reduction, 1 to 2 tablespoons for drizzling
-Extra virgin olive oil, 1 to 2 tablespoons for drizzling and 1 tablespoon for greens
-1 cup spring greens, tossed lightly with olive oil and sea salt

Directions

-Lay prosciutto slices on a plate or platter, slightly overlapping to cover the entire surface.
-Arrange the cantaloupe slices over the prosciutto in a spiral design. Drizzle the platter with balsamic reduction and extra virgin olive oil.
-To finish, place the spring greens in the center of the plate and serve.

Balsamic Reduction

Serves 4 to 6

Ingredients

2 cups regular balsamic vinegar (not the high-end, aged variety)

Directions

Place the vinegar in a small sauce pot or sauté pan and cook over high heat until it reaches a boil. Lower the heat to a gentle simmer, and cook until the vinegar has been reduced by half and a syrupy consistency is achieved, approximately 20 minutes.

Refrigerate for up to one month.

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