San Daniele e Melone · Prosciutto di San Daniele con Melone
Friuli-Venezia Giulia · antipasto · serves 4 · 10 min total · easy
San Daniele del Friuli's prosciutto is sweeter than Parma's — the Adriatic salt breeze rises into the hills and seasons the curing legs. With cold melon, eaten outside in August.
Ingredients
- 200 g Prosciutto di San Daniele DOP
- 1 melon ripe cantaloupe melon
- 1 pinch black pepper
Method
- Halve melon, scoop out seeds. Cut into thin wedges, remove skin.
- Drape a slice of prosciutto over each wedge.
- Crack pepper. Eat at room temperature — never cold.