Prosciutto e Melone

Deep orange cantaloupe flesh, bursting with sugar, contrasts with the silky fat and salt of Parma ham. A raw pairing where the fruit's freshness balances the intensity of the cured meat.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 150
• Protein: 12 g
• Carbs: 10 g
• Fat: 6 g

Ingredients

• 1 piece Melon ( ripe, in wedges )
• 150 g Parma ham ( thinly sliced )
• 4 piece Basil optional ( fresh leaves )
• 1 pinch Black pepper ground ( freshly ground )
• 1 pinch Fleur de sel ( for crunch )

Instructions

1. Prepare the melon

   Cut the melon in half. Remove seeds and central fibers with a spoon. Slice into even wedges and remove the rind with a sharp knife to keep only the soft flesh.

2. Arrange the ham

   Take the Parma ham out of the fridge 10 minutes before plating. Arrange the slices in airy folds over the melon wedges. The fat should start to glisten and become translucent at room temperature.

3. Seasoning

   Add a turn of the black pepper mill and sprinkle a pinch of fleur de sel. Garnish with a few fresh basil leaves to provide a herbal note that wakes up the fruit.

Chef's tips

• The melon should feel heavy and smell sweet at the stem, a sign it's full of sugar.
• Do not serve the melon ice-cold; the chill numbs the fruit's flavors and stiffens the ham's fat.
• The ham should be sliced so thin it becomes almost translucent to melt instantly.

Storage

Consume immediately after plating. The melon will release water and soften the ham if left for too long.