This Prosciutto and Rockmelon (or Prosciutto e Melone) is simplicity personified, in the way that all really great Italian food is.
I remember the first time I sampled the combination of sweet, juicy rockmelon (otherwise known as cantaloupe) and salty, wafer-thin prosciutto. It was at the wonderful La Bella Italia cafe in Petone (near Wellington) in New Zealand. A friend and I sat down to this entree, followed by a risotto main, and frankly I thought I’d died and gone to Heaven.
Since then, I’ve made this dish as often as I can. As soon as those deliciously fragrant rockmelons arrive in the vegetable section of the supermarket, I trot over to the deli and buy a packet of authentic Ghiotti prosciutto. Then it’s home, cut open the melon, drape over the prosciutto, and eat. Simple. Sublime.
- 1 ripe rockmelon (cantaloupe)
- 8 rashers of very finely shaved prosciutto
- Cut the rock melon in half and, using a dessert spoon, scrape away the seeds from the middle of each half and discard.
- Slice each half into half, and then half again, so that you have 8 slices.
- Take each slice and, using a paring knife, carefully slice the melon away from the rind, leaving about an inch uncut at one end - this makes it easy to eat the melon, while ensuring it doesn't fall off the rind.*
- Put 4 serving plates on the counter, and place 2 slices on each plate. Then drape a rasher of prosciutto over each piece to serve.
Food Photography Info: Canon 550D (EOS Rebel T2i); Sigma 30mm 1.4 DC ‘Art’ lens / Natural lighting