Italy at it's best

Jun 21, 1998 - © Marna Gatlin

Prosciutto and Melon

This dish proves that delicious doesn't have to be complicated. It's a classic that we have encountered on at least three continents.

1 ripe cantaloupe 1/4 pound Prosciutto ham, sliced paper thin (2-4 slices per person) 1 lemon, cut in wedges Freshly ground black pepper

Cut the melon into 8 wedges, discarding the seeds. Carefully slice the rind off the melon, placing the melon back on the rind for presentation. Drape 2 to 4 slices of Prosciutto over the melon. Garnish with lemon wedges and serve with freshly ground black pepper. Serves 4

The copyright of the article Italy at it's best in Gourmet Recipes is owned by Marna Gatlin. Permission to republish Italy at it's best in print or online must be granted by the author in writing.

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