Prosciutto di Parma with Agrodolce Melon Recipe
Daily Value: 22%
Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||17µg||4%|
|Fatty acids, total monounsaturated||6g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
A sweet-sour syrup mixture flavored with currants gives the usual cantaloupe-and-prosciutto appetizer an interesting twist, and cutting the melon into small cubes instead of large wedges results in an elegant presentation.
- 1 slightly firm cantaloupe, peeled, seeded, and diced finely
- 1 cup water
- 1/2 cup white balsamic vinegar
- 1/2 cup white sugar
- 1/2 cup currants
- 16 paper thin slices prosciutto di Parma*
- 16 large arugula leaves, for garnish
Place the melon in a mixing bowl and place in the refrigerator for 1 hour to chill.
In a small saucepan, slowly heat the water, vinegar, sugar, and currants. Bring to a boil and let the sugar dissolve. Pour the warm mixture over the cantaloupe. Let cool to room temperature.
Place the sliced prosciutto on a platter. Drain the liquid from the melon. Spread the melon down the center of the platter and garnish with the arugula leaves. Serve immediately.
Recipe DetailsServings: 8
Notes and Substitutions:
*Note: Have your butcher put the sliced prosciutto on individual pieces of waxed paper to avoid having them stick together.
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