Chef Marco Porceddu: Prosciutto e Melone
Prosciutto & Melon
Prep Time: 20 min
Difficulty: 1 out of 5
4 slices of Cantaloupe 2-3 inches thick.
12 thin slices of Prosciutto (Parma)
1/2 cup diced feta cheese.
1 tbs of pink peppercorn.
Few springs of rosemary ( for decoration )
4 tbs extra virgin olive oil.
8 bread sticks
Place the feta cheese in bowl with extra virgin olive oil and rosemary, mix gently so you don’t break the feta cheese.
Slice the top and bottom of cantaloupe off so it will sit easily.
Slice the melon in a vertical way and remove the seeds.
Cut along the rind then cut into bite size pieces.
Place pieces along the top of rind creating a keyboard pattern.
Place the 3 slices of prosciutto next to melon then spoon the feta cheese mixture throughout the plate to decorate and drizzle with the remaining extra virgin olive oil.
Decorate with bread sticks.
For Bread stick i would recommend the Torinesi ones
Check more recipes from Chef Marco Porceddu