Prosciutto di Parma DOP and cantaloupe sorbet: the quintessential summer dish, where everything depends on the aroma of melons and goodness of the ham. A dish that could not miss in my blog, out of respect for the extraordinary Italian culinary tradition, but I wanted to reinterpret so staff, but rearrange or change flavors. How to make? That's the problem. I fixed it back, As always, My Sicily and doing a ' melon granita cantalupo’ (I used a fragrant melon siciliano, by Licata) enriched with a shadow of Porto and some mint leaves. The ham is, Obviously, the Parma ham Dop. The flavor is identical to the classic ham and melon: slightly changing textures, but above all there is the contrast with the cold granita, and summer is always nice. I served as appetizer finger foods. The only gripe? I've done only six teaspoons…
Ingredients for 10 single portion cups:
- 250 grams of cantaloupe melon type '’
- 1 tablespoon Port
- a few leaves of fresh mint
- 50 grams of prosciutto di Parma Pdo, sliced very thin
For the granita: cut the melon, Add the port and blend with a mixer until creamy smooth and homogeneous. Pour into a baking dish and place it in the freezer, kneading every 10 minutes with a spatula until the mixture is creamy and without ice crystals (what we Sicilians call "cream").
Cut a slice of melon into thin slices and then into cubes of 2 mm side (brunoise). Roll up the slices of prosciutto di Parma, forming small roses.
When the granita is ready, put a spoon in each shot (or finger food spoons), put on the Parma ham, some small chunks of melon and a mint leaf. Serve immediately, before it melts!!!! Bon appétit!
2 comments
This ice cream is delicious, I ate one several years ago, at a wedding organized mainly fingerfood. Excellent preparation, I'll try too!
Try, because the result is guaranteed. The only important thing is that the melon is very sweet and mature. for the rest…. Enjoy your meal! ADA