Prosciutto di Parma with Agrodolce Melon

Prosciutto di Parma with Agrodolce Melon
Staff Writer
Proscuitto di Parma with Agrodolce Melon

Tulio Ristorante

Proscuitto di Parma with Agrodolce Melon

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.

Notes

*Note: Have your butcher put the sliced prosciutto on individual pieces of waxed paper to avoid having them stick together.

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.

Nutrition

Calories per serving:

152 kcal

Daily value:

8%

Servings:

8
  • Carbohydrate, by difference 30 g
  • Protein 3 g
  • Total lipid (fat) 3 g
  • Vitamin A, IU 118 IU
  • Vitamin A, RAE 33 µg
  • Vitamin C, total ascorbic acid 1 mg
  • Vitamin K (phylloquinone) 1 µg
  • Ash 2 g
  • Calcium, Ca 54 mg
  • Carotene, beta 5 µg
  • Choline, total 3 mg
  • Fatty acids, total saturated 1 g
  • Fiber, total dietary 2 g
  • Folate, DFE 19 µg
  • Folate, food 9 µg
  • Folate, total 18 µg
  • Folic acid 10 µg
  • Iron, Fe 3 mg
  • Magnesium, Mg 12 mg
  • Niacin 2 mg
  • Phosphorus, P 35 mg
  • Potassium, K 160 mg
  • Retinol 33 µg
  • Selenium, Se 1 µg
  • Sodium, Na 232 mg
  • Starch 3 g
  • Sugars, total 16 g
  • Water 25 g
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