July 23, 2013
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.
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
Servings8
Calories Per Serving115
Total Fat0.3g0.5%
Sugar26gN/A
Cholesterol1mgN/A
Protein2g3%
Carbs28g9%
Vitamin A117µg13%
Vitamin C26mg43%
Vitamin K2µg3%
Calcium19mg2%
Fiber1g5%
Folate (food)15µgN/A
Folate equivalent (total)15µg4%
Iron0.6mg3.2%
Magnesium15mg4%
Niacin (B3)0.7mg3.6%
Phosphorus31mg4%
Potassium292mg8%
Sodium67mg3%
Sugars, added12gN/A
Zinc0.3mg1.7%
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