Prosciutto and Melon
Ingredients
- 1 pcMelon (ripe, in wedges)
- 150 gParma ham (thinly sliced)
- 4 pcBasil (fresh leaves)
- 1 pinchBlack pepper ground (freshly ground)
- 1 pinchFleur de sel (for crunch)
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately after plating. The melon will release water and soften the ham if left for too long.
