Prosciutto di Parma with Agrodolce Melon
Jul 23, 2013 | 5:30 pm
Prosciutto 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.
8
Servings
115
Calories Per Serving
Deliver Ingredients
Notes
*Note: Have your butcher put the sliced prosciutto on individual pieces of waxed paper to avoid having them stick together.
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.
Nutritional Facts
Total Fat
0.3g
0.5%
Sugar
26g
N/A
Cholesterol
1mg
N/A
Protein
2g
3%
Carbs
28g
9%
Vitamin A
117µg
13%
Vitamin C
26mg
43%
Vitamin K
2µg
3%
Calcium
19mg
2%
Fiber
1g
5%
Folate (food)
15µg
N/A
Folate equivalent (total)
15µg
4%
Iron
0.6mg
3.2%
Magnesium
15mg
4%
Niacin (B3)
0.7mg
3.6%
Phosphorus
31mg
4%
Potassium
292mg
8%
Sodium
67mg
3%
Sugars, added
12g
N/A
Zinc
0.3mg
1.7%