Prosciutto Melone E Parmigiano (Recipe)




  • 1 medium musk melon (the orange-fleshed variety)
  • 12 slices of Parma Ham
  • a handful of rocket
  • freshly milled black pepper
  • fruity olive oil
  • Parmesan




  1. Bring the melon to room temperature then halve it, scoop out the pips and slice each half in 4 – 6 slim wedges. Peel the wedges.
  2. Arrange a handful of rocket leaves on a plate and top with the melon wedges. Drape the Parma ham slices over and in between the melon.
  3. Parmesan leafs around
  4. Serve. Swoon. But do first pass around the pepper mill and olive oil.
  5. Serves 6 as a generous starter, 12 as an appetiser.

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