Sweet, Salt, and Stillness
There are dishes that require nothing of you but presence. Prosciutto e Melone is one of them — a pairing so elemental it feels less like a recipe and more like a reminder. The sweetness of ripe cantaloupe, the gentle pull of paper-thin cured meat, and the slow, dark depth of a balsamic reduction: this is what Italian summers taste like from a distance, unhurried and abundant. No heat required. Just good ingredients, a little patience in the slicing, and the quiet confidence to leave well enough alone.
Ingredients
- 1/2 cantaloupe, seeded
- 3 ounces prosciutto, sliced thin
- Alessi Traditional Balsamic Reduction, to taste
Instructions
- Using a melon baller, scoop out small balls of cantaloupe and arrange on a platter.
- Cut prosciutto slices in half lengthwise.
- Wrap a slice of prosciutto around each melon ball, secure with a toothpick if desired.
- Drizzle balsamic reduction on each prosciutto wrapped melon and serve immediately.
