When I was a kid, my mother put salt on melon (cantaloupe). I tried it and acquired the taste. The idea seems strange to most, but I believe it gives a sweeter taste to the melon. Try it. Or better yet, try prosciutto with prosciutto has a salty taste which seems to sweeten the melon even more. It is such a simple recipe that that one might think it is not worth the effort to describe. But once you try it, you will understand why I describe it here.
As I have mentioned before, prosciutto is the Italian word for ham. But it is usually referred to in the US as an aged, spiced, and cured ham thinly sliced and uncooked ham. The Italians refer to cooked ham (like we normally eat) as prosciutto cotto (which means literally cooked ham). But the prosciutto that is cured is referred to in Italy as prosciutto crudo (meaning raw ham). A fine prosciutto crudo can take anywhere from 9 months to one and a half years to make. Prosciutto crudo comes from central and northern Italy (Tuscany and Emilia in particular), and some prosciutto producing areas have a protected status just like San Marzano plum tomatoes and some antipasto delicacies we have discussed. In particular, the prosciutto di Parma, prosciutto di San Daniele, prosciutto di Modena, prosciutto di Toscano, prosciutto di Veneto, and prosciutto di Carpegna all have the PDO (protected designation of origin) status.
Ingredients (6 servings):
1 melon cut into 8 wedges with the rind removed (combine any smaller slices to make 6 servings).
18 extremely thin slices of prosciutto
Place each melon slice on a plate with 3 prosciutto slices arranged alongside or draped over the melon. Enjoy. Chou for now.