Author Notes
This is a play on the traditional prosciutto and melon starter, common in Italy during the summer. The ice cold sweet juicy melon is a natural pair for the salty sweet cured ham. In this recipe I crisp the prosciutto quickly in a pan to give a contrast in texture. A good friend gave us a whole leg of prosciutto as a gift one year not knowing I was pregnant and was not permitted to eat prosciutto. Never one to be deterred from eating, I would crisp my prosciutto in a frying pan and snack away. Since then I have been using prosciutto crisps in salad, with fish and now with soup. The dish is super simple to make and is easily portable (just give a shake or stir to the melon before serving). —woo wei-duan
Ingredients
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1
Canteloupe, refrigerated, peeled, seeded and cut into large chunks
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5 milliliters
Sherry Vinegar
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100 grams
Prosciutto
Directions
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Heat an empty frying pan over high heat and add the prosciutto to the pan in a single layer. As the prosciutto discolours, 1 to 2 minutes, turn to crisp the other side (another 1 to 2 minutes). Remove from the pan and place on a kitchen paper lined plate to cool. Repeat with the remaining prosciutto. When the prosciutto crisps are cool, break them into bite size pieces with your hands. They should crumble easily.
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Place the cantaloupe and the sherry in a blender and puree. Pour the melon puree in a bowl and top with the prosciutto crisps. Serve.
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