We all know prosciutto and melon is nothing new, and I’m sure you’ve all had it before. It’s so very Italian. Simple, straight to the point and all about the quality of ingredients. And considering there are only two, you better get the best you can.
I spent some time in Italy this past summer with my family and was lucky enough to be there during peak melon season, so on just about a daily basis, we were eating prosciutto and melon. And every time I was blown away with how incredible the melons were, specifically those cantaloupes. We can get imported prosciutto di parma here in the US, no problem, but one thing that I at least find hard to get, is a great cantaloupe. I have maybe one a summer, and that’s generally cause I start bothering Ry about it in the spring. So, as soon as the good melons come in, he grabs one for me.They’re usually from a local farm and typically were picked within 24 hours.
By the time I was back it Philly cantaloupe season was over, so I sent Ry on another mission to find me a melon I could use instead. And that’s when he brought home that wonderful, piel de sapo melon, translates to “toad skin” but also called a Santa Clause melon. It may look rough and tumble on the outside, but it’s a beauty on the the inside. It’s bright white, super sweet and very flavorful. The flavor is similar to a honey dew but it was still a great substitute for that cantaloupe. If you see one in the store or at your local farmer’s market, or any odd looking melon, try it out. I doubt it will disappoint. Oh, and be sure to tell me about it!
Moral of the story is try the odd stuff, it might blow your mind.
Prosciutto e Melone
with piel de sapo
- Prosciutto di Parma – get the real stuff, freshly sliced
- Piel de Sapo – or any other melon that’s perfectly ripe and in season
This is probably the simplest recipe you’ll see here. Just slice your melon up and either wrap or top with the prosciutto. Eat up!