Prosciutto & Melon

Name: Prosciutto & Melon
Prep time: 6 min
Total time: 6 min
Yield: 2 servings
Ingredients: 1/2, in wedges (400g) Cantaloupe; 8 slices (80g) Prosciutto; a grind (1g) Black Pepper; a few leaves (5g) Basil

Recipes · Snack · Recipe, Typed Supps

Two ingredients, no cooking, and it has been on Italian tables for about four hundred years.

Allergens and patterns

None of the fourteen major allergens. Fits: Gluten-free.

Ingredients

1/2, in wedges (400g) Cantaloupe — It has to be properly ripe — heavy for its size and fragrant at the stem. Underripe melon makes the whole thing pointless.
8 slices (80g) Prosciutto — Sliced thin enough to see through. Thick prosciutto is chewy and overwhelms the fruit.
a grind (1g) Black Pepper — Over the top. It is the only seasoning the dish takes.
a few leaves (5g) Basil — Optional, and it does bridge the salt and the sweetness rather well.

Nutrition per serving

Calories: 167 kcal
Protein: 13.7g
Carbohydrate: 9.9g
of which sugars: 9.7g
Fat: 7.6g
of which saturated: 2.7g
Fibre: 2.2g
Sodium: 712.4mg

Method

Cut the melon into wedges and remove the skin.
Drape a slice of prosciutto loosely over each — do not wrap it tight.
Finish with black pepper and basil.