The very 1st time I saw this dish was having brunch in a pizzeria with a good friend of mine. We tot of ordering some appetizers while we were waiting for our pizzas. This caught my attention as it is just slices of rockmelon wrapped with prosciutti. I was rather skeptical, to be honest. Not until I popped one into my mouth and the taste put my skepticism to rest.
It is just 2 ingredients working their magic together, without overpowering each other. Being me, I was thinking of ways to amp up this simple dish, without ruining the sophisticated simplicity. And this happened:
I grilled the rockmelon and prosciutti until charred with grill marks (cos that's my fetish) over some simple greens. I drizzled some reduced balsamic vinegar over the top and voila! This dish is born.
I don't eat pork, but if I were to eat, it has to be at least prosciutto (or parma ham in English). You can use any greens you have on hand; I used arugula with some shredded carrots.
I also decided to cook the prosciutto for more flavors and textures. I actually cooked it in 2 different ways: crispy and not crispy. This is to get more texture contrast outta the prosciutti, I mean it is an awesome cut of meat, why not make the most outta it right? Okay. Enuff jibber-jabber, let's get started with the recipe, or else, you will get bored with my monologue. Lol!
Ingredients:
(Serve 1)
Rockmelon / Cantaloupe, 2 Slices
Prosciutto / Parma Ham, 4 Slices
Balsamic Vinegar, 1/4 Cup
Arugula / Lettuce, A Handful
Carrot Shredded, A Small Handful
Sea Salt, Pinch
Black Pepper, Pinch
Equipment:
Griddle / Grill
Directions:
Heat griddle over medium heat.
Once the griddle is heated up, place in the rockmelon and 2 slices of prosciutti.
Grill, until charred on both sides or until the prosciutti, are crispy.
*For more flavors, I would like to lay the prosciutti over the rockmelon while it is grilling.*
Remove from heat.
Thinly slice the grilled prosciutto and set it aside.
In the same griddle, place in the remaining prosciutti.
Grill until slightly browned but not crispy.
Remove from heat and set aside.
Deglaze the griddle with balsamic vinegar.
Cook and reduce slightly.
Remove from heat and set aside.
Toss crispy prosciutto slices, arugula, carrot, salt & pepper on a serving plate.
Lay the grilled rockmelon over the top.
Cover the rockmelon with the 2 whole prosciutti.
Drizzle reduced balsamic vinegar over the top.
Serve immediately.
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