Prosciutto di Parma with Agrodolce Melon Recipe


Nutrition

Cal/Serving: 432
Daily Value: 22%
Servings: 8

Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat14g22%
Saturated5g24%
Carbs25g8%
Fiber1g4%
Sugars24g0%
Protein48g96%
Cholesterol119mg40%
Sodium4593mg191%
Calcium33mg3%
Magnesium53mg13%
Potassium1063mg30%
Iron2mg13%
Zinc5mg33%
Phosphorus560mg80%
Vitamin A1243IU25%
Vitamin C14mg23%
Thiamin (B1)1mg65%
Riboflavin (B2)0mg25%
Niacin (B3)7mg35%
Vitamin B61mg38%
Folic Acid (B9)17µg4%
Vitamin B121µg25%
Vitamin D2µg0%
Vitamin E1mg3%
Vitamin K1µg2%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Proscuitto di Parma with Agrodolce Melon
Tulio Ristorante

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.

Click here to see 11 Classic Antipasto Recipes for Summer.

INGREDIENTS

  • 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

DIRECTIONS

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 Details

Servings: 8
Cuisine: Italian

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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