Prosciutto & Rockmelon | A Timeless Italian Classic 🇮🇹
Sometimes the simplest things are the most perfect. In Italy, especially in the summertime, prosciutto e melone is a must-have. The sweet, juicy rockmelon balances beautifully with the delicate saltiness of prosciutto crudo — a harmony of flavors that feels like sunshine on a plate.
It’s elegant enough for an antipasto, refreshing enough for lunch, and so easy that anyone can prepare it. Just slice ripe rockmelon, arrange thin slices of prosciutto over it, and enjoy immediately.
Pro tip: Pair it with a chilled glass of white wine or Prosecco for the full Italian experience.
Full recipe and more Italian classics 👉 www.cookingwithtucci.com
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I’m going to show you an Italian entree that is probably from the 70s. Let’s go. Grab a rock melon. Cut it in half on the long side. With a spoon, remove the seed just like that. Then with your knife, simply cut the melon in slices just like this. Once we’re done, grab a smaller knife and cut the melon alongside the the skin, but don’t remove it all. So, basically, you still have the skin of the melon, but you can do that. Okay? So, you can go and eat. Okay? Now, do this with the other melon. Grab your prochto and for each melon slice, use one proto slice. So then simply as we have the space here, just flip this down and roll this around. Okay, there you go. Once you’re done, simply place it in a plate and enjoy an Italian entree that I’m sure you have seen it in all the tratoria. J.
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