Prosciutto di Parma with Agrodolce Melon

Staff Writer
Prosciutto di Parma with Agrodolce Melon
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.

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.

Prosciutto Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Prosciutto Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

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%

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