Proscuitto With Melon Ribbons
No ratings yet
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- 1 Lg Wedge Of Ripe Cantaloupe -- peeled
- 8 Lg Prosciutto Slices -- very thinly sliced*
- 8 Leaves Italian Flat-Leaf Parsley
- 1 Lg Wedge Of Ripe Honeydew Or Casaba Melon -- peeled
- 2 Tbsp Extra Virgin Olive Oil
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
- Mandoline. Always use the hand guard, and stop before the last piece: that's where most cuts happen.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Arrange prosciutto slices in single layer on very large platter, covering surface of dish. With potato peeler, peel off shavings of melon, making thin melon ribbons, or, if using Japanese mandoline, cut paper-this slices of melon. Drape melon slices over prosciutto. Drizzle whole platter with extra-virgin olive oil. Scatter parsley leaves over top.
- Makes 6 servings
- NOTE: A Japanese mandoline, available at well-stocked Asian markets, in a handy slicing machine that makes very thinly sliced or matchstick vegetables.
- Palm Beach Post 08/18//97
Plating
Cookware for this recipe
-
Chef's knife
-
Cutting board
-
Mandoline slicer
-
Vegetable peeler