Home Cook Together. Celebrate Life.

ItalianAuthentic Cuisine

Prosciutto e Melone

Serves 4 to 6 Appetizer meat, Appetizers

Prosciutto e Melone

Prosciutto e Melone is a classic pairing from the heart of Emilia-Romagna, celebrated for its simplicity and elegance. While this dish often graces summer tables across Italy, it is the home version that truly captures the Italian spirit of effortless cooking. Here, the focus is on quality ingredients—Prosciutto di Parma and ripe Cantaloupe melon—showcased without embellishment, just as an Italian family would prepare it, with olive oil and salt measured by instinct.

The dish offers a delightful contrast of textures and flavors: the savory, buttery prosciutto against the sweet, juicy melon. It’s a sensory experience that invites you to savor each bite slowly, appreciating the balance of salty and sweet, tender and crisp. This is an uncomplicated delight best enjoyed when the melon is at its peak, needing nothing more than a sunny day and good company.

Ingredients

  • 400 gProsciutto di Parma — thinly sliced
  • 1Cantaloupe melon — seeded and sliced
  • 2 tbspextra virgin olive oil
  • to tasteflaky sea salt

Method

  1. Start by preparing the cantaloupe melon. Cut the melon in half and scoop out the seeds with a spoon. Slice each half into wedges, about 1.5 cm thick, and carefully remove the rind from each wedge. Arrange the melon slices on a large serving platter, leaving space between each piece for the prosciutto.
  2. Next, take the 400 g of Prosciutto di Parma. Gently separate the slices, taking care not to tear them. Drape each slice of prosciutto over a piece of melon, allowing the natural folds of the meat to create a visually appealing presentation. Ensure that each slice covers the melon adequately for a balanced flavor.
  3. Drizzle 2 tbsp of extra virgin olive oil over the arranged prosciutto and melon. The oil should lightly coat the surface, enhancing the flavors without overwhelming them. Use a spoon to distribute the oil evenly, ensuring that each piece of melon and prosciutto receives a touch of the rich olive oil.
  4. Finish the dish by sprinkling flaky sea salt to taste over the entire platter. The salt should enhance the sweetness of the melon and the savory notes of the prosciutto. Be cautious not to over-salt; a light touch is all that is needed to bring out the best in each ingredient.
  5. Serve the Prosciutto e Melone immediately. The dish should be enjoyed at room temperature, allowing the flavors to meld perfectly. The prosciutto should be tender and slightly salty, while the melon remains juicy and sweet, creating a harmonious balance that is both refreshing and satisfying.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Italian cuisine