This refreshing salad is all about contrast — sweet rockmelon, creamy bocconcini, and salty prosciutto come together with a light drizzle of white balsamic vinegar and extra virgin olive oil. It’s the perfect no-cook starter or side for warm days, dinner parties, or effortless entertaining.
Full Recipe: https://everydaygourmet.tv/recipes/pavlova-with-vanilla-ricotta
Ingredients:
¼ ripe rockmelon
150g bocconcini
6 slices of deli-sliced prosciutto
White balsamic vinegar
Extra virgin olive oil, for drizzling
Salt and pepper
Method:
Cut rockmelon into small pieces.
Place rockmelon, bocconcini and prosciutto on a plate. Drizzles with vinegar and oil. Season with salt and pepper.
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Salads: https://www.youtube.com/playlist?list=PL1Cp-Lm2gLTlM6JX602dhZRRGmrDk_eBo
Develop your prowess in the kitchen with one of Australia’s most loved cooks, Justine Schofield on Everyday Gourmet.
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Pushutto e melon is very Italian and it’s deceptively easy to put together. I think it’s so popular because you get those contrast in flavors. So salty fattiness from the pushut and the sweetness and crunchiness from a perfectly ripe melon. I’m going to take this up a notch by serving it with some bokenchini which are bite-siz mozzarellas. These are dangerous when they’re in my fridge because they’re addictive. Look how cute they are. They are delicious. They’re mild in flavor, slightly creamy and milky. Now, the rockmelon, when you’re choosing a rockmelon, make sure it’s super heavy because you know it’s going to be quality. And use your senses. So, your nose, if it smells super sweet, you can actually smell the flesh, then you know it’s a good quality one. And never put your rockmelon in the fridge. Once it’s cut, you can put it in, but while it’s ripening, don’t put it in the fridge. It’ll just taste so much better. So, we’re going to cut that in half. Look how stunning that is. I’ll scoop out some of the seeds. This one is certainly juicy. And you can slice this, but I want to make mine look extra special. We’re going to it up by using a melon baller to make these perfect circles. It’s just a bit of a play on the bokenchini. So, we’ve got bokenchini, which are round, and then we’ve got our melon that’s round, too. So, it’s going to look fantastic on a plate. So, I’m going to just scoop out a few of these and then we can start assembling our masterpiece. [Music] All right, we’ve got our gorgeous melon balls here. So, let’s plate this up. Going to grab some pushcuto. This is pushcuto sandle. And I’ve just left the fat on it because that is flavor. You know, this is not thick pushcuto. It’s super thin. I can see straight through that. That’s what you want. And you want it to sort of melt as you eat this. And we’re just going to cover the whole plate. And now we’re going to dot our little melon balls around. And the all important bokanchchini. Just drain off that water. And I’m going to leave them whole. I really want them to pop. Look how great they look against the pink pushut, the orange melon. This takes no time at all to put together and you can see why it’s so popular because the flavors just work so nicely together. Now, just to tie everything together, some acidity. So, I have some white balsamic. You could also use some apple cider vinegar. White wine vinegar is great, too. And some extra virgin olive oil. Drizzle that over the top. Hint of salt and freshly cracked pepper. That’s a great starter to any type of Italian feast. [Music]
Dining and Cooking