In this post, you’ll find the Italian Prosciutto e Melone appetizer recipe, a little mention of Italian Summer eating habits, and a twist to the classic dish.

how to make prosciutto e melone
Italian prosciutto and melon

WHAT IS PROSCIUTTO E MELONE AND HOW TO MAKE IT

The Italian Prosciutto e Melone appetizer is the easiest summery recipe: once you’ve bought about 100 gr (3.5 oz) of prosciutto – keep it out of the fridge if you are going to serve it on that same day-, you only have to cut the cantaloupe in two, carve out the seeds with a spoon, cut each half in four to six slices and peel each. If you are tired or lazy, you can leave the peel on and let each commensal deal with it.

HOW TO EAT PROSCIUTTO E MELONE

“Prosciutto e melone” is considered an appetizer for fresh and light summer lunches. So it is usually followed by a Caprese salad, a pasta, or a rice salad. 

Prosciutto and melon may be served separately or by wrapping melon slices in prosciutto (which means you peeled them). Either way, each bite will consist of a piece of melon wrapped in or covered by prosciutto.

Or… you could make prosciutto jam!

prosciutto jam

A creative unique way to serve prosciutto and melon: with prosciutto jam

Course nosh
Cuisine Italian
Total Time 20 minutes
Servings 1
Calories 283 kcal
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 1/2 teaspoon of ground nutmeg
  • 1/2 teaspoon of allspice
  • 1/2 teaspoon of red chili flakes
  • 3.5 oz prosciutto crudo 100 gr
  • 2 tablespoons of rum
  • 1 shallot
  • 2-3 tablespoons of extra-virgin olive oil
  • 2 teaspoons brown cane sugar or coconut sugar

Instructions

  1. Peel and slice the shallot. Grind the spices.
  2. Heat a large skillet and brown the prosciutto slices, on one layer, for less than a minute per side, medium heat.
  3. Remove the prosciutto and add the spices, toast them for a few minutes.

  4. Add a tablespoon of olive oil and the shallot. Brown for a minute. Add the rum and sugar and caramelize. It should take less than a minute.

  5. Place everything in a blender, add 2 teaspoons (or a bit more) of olive oil and blend. You don’t need it creamy: prosciutto flakes now and then give a pleasant texture.

  6. Slice or dice the melon and serve it with the prosciutto jam.

MATERA

The city of Sassi.

VENICE

The city of Opulence.

FLORENCE

The city of Renaissance.

how to serve prosciutto e melone
prosciutto and melon recipe

WINE PAIRING FOR PROSCIUTTO E MELONE

The best wines to pair to prosciutto and melon are white, still, fresh, and aromatic wines like Ribolla Gialla, Sauvignon, Chardonnay, or Pinot Grigio.

Enjoy your prosciutto e melone!

Claudia