Prosciutto e melone: the summer staple of an Italian table

Prosciutto e melone is an Italian staple. A summer starter often enjoyed as a main and only course for a light lunch.

No secret in the recipe, most of the time is served "bare", meaning just melon and Parma ham. The s"trick" to a perfect fare is a simple and essential tip: never use a melon too cold from the fridge, it would take away the taste, and talking of taste, always use melons ripe enough to be flavoursome. That's it. This is what makes the difference between a bad and a good prosciutto e melone. 

At the TRATTORIA we like to twist it slightly, but maintaining the integrity of the ingredients that must speak out in their natural form.

Replacing Parma Ham with coppa, speck or prosciutto piccante from Sardinia gives the dish a new dimension in taste, so feel free to experiment with any good cured ham you come by.

Coppa e Melone recipe

3 slices of organic cantaloupe melon

3 slices of organic honeydew melon 

12 slices of Cornish Coppa

a bunch of wild or kitchen garden rocket

Dressing 

organic Sardinian extra virgin olive oil 

organic balsamic vinegar

Arrange the melon on a plate as in the picture above, lay the coppa slices gently on top, scatter the rocket around the plate. Pour olive oil and balsamic vinegar in a small bowl and mix vigorously with a teaspoon. When you achieve a "speckled" emulsion, pour over melon and salad and serve immediately. If you wish, some white peppercorn ground create a more "piquant" ensemble.

Enjoy straight away, don' t even think to prepare this dish and put it in stand by in the fridge, because all flavours will be ruined. If you make it a bit ahead for a dinner party, leave it out until you serve and make/pour the dressing at the last minute.