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Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, prosciutto & rockmelon. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Prosciutto & Rockmelon is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Prosciutto & Rockmelon is something which I have loved my whole life.
Prosciutto (/ p r ə ˈ ʃ uː t oʊ, p r oʊ ˈ-/ prə-SHOO-toh, proh-, Italian: [proʃˈʃutto]) is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham, prosciutto cotto. A number of regions have their own variations of prosciutto, each with degrees of protected. Prosciutto-wrapped asparagus, roasted in the oven until crisp, is such an easy way to make your asparagus extra special.
To get started with this particular recipe, we must first prepare a few components. You can have prosciutto & rockmelon using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Prosciutto & Rockmelon:
- Take 2 Slices Rockmelon / Cantaloupe,
- Get 4 Slices Prosciutto / Parma Ham,
- Make ready 1/4 Cup Balsamic Vinegar,
- Make ready 1 Handful Arugula / Lettuce,
- Take Carrot Shredded, A Small Handful
- Get Pinch Sea Salt,
- Prepare Pinch Black Pepper,
Add prosciutto and a layer of sweet, piquant tomato jam to balance out the creamy cheddar. Get This Recipe Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton Find Prosciutto ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet. Prosciutto is the Italian word for ham. In the United States, the word prosciutto is used to describe an uncooked, dry-cured ham, which is called prosciutto crudo in Italian whereas baked ham is referred to as prosciutto cotto.
Steps to make Prosciutto & Rockmelon:
- 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 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.
Prosciutto is a fatty cut of meat that, when sliced thinly, has a sweet meaty flavor with a pleasant edge of saltiness, and a buttery texture that melts in the mouth. Produced According To The Italian Recipe; Aged In A Village Where The Climate and Environmental Conditions Perfectly Replicate A Typical Prosciutto and Cured Meat Producing Environment In Italy Prosciutto is very different from either bacon or pancetta, but we think it gets confusing because the words prosciutto and pancetta can sound similar to our non-Italian ears! Prosciutto is made from the hind leg of a pig (ie, the ham), and outside Italy, calling it prosciutto indicates a ham that has been cured. Prosciutto cotto, "cooked ham," is similar to the dish that non-Italians think of as regular ham. Different hams are also individually identified by processor and origin, and some regions of Italy have a Protected Designation of Origin, as is the case with Parma.
So that is going to wrap this up for this exceptional food prosciutto & rockmelon recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
