Wednesday, July 25, 2007

Prosciutto e melone

Procure one ripe melon and about a pound of prosciutto. Because the recipe is so simple, you should use excellent ingredients, thus it is better to use prosciutto di Parma, which you will have sliced paper thin. If you dare (I dare, because it's so expensive) tell the deli person to pare some of the fat before slicing (they do this in Italy all the time). If you durst not, remove the fat manually when you are at home, being careful to leave slices intact.

Cut melon in half, scoop out seeds. Cut into rather thin wedges, pare rind. Delicately wrap prosciutto around each wedge. Serve.