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Chef Marco Porceddu: Prosciutto e Melone

Prosciutto & Melon

Prep Time: 20 min

Cook time:0

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.

Chef Tips

For Bread stick i would recommend the Torinesi ones

Wine pairing:


Pinot blanc


Check more recipes from Chef Marco Porceddu

#prosciuttodiparma #prosciuttoeMelone #classicItalianrecipe #chefmarcoporceddu #recipeoftheday #sandaniele

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