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 “cremolata”).
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!