proscuitto di parma e melone
Prep time: 
Total time: 
Serves: 2
A throwback to our honeymoon in Italy, where we ate this dish as an apertivo on as many balmy evenings as was possible.
  • half a honeydew or rockmelon
  • 7-8 slices of thinly shaved proscuitto di parma*
  • a drizzle of olive oil
  • parmigiano reggiano*
How to make it
  1. Cut the rind off the melon and cut it into wedges. Pop it in the fridge so it is really cold and juicy when you eat it.
  2. Just before eating, drape the proscuitto di parma over the top of the melon wedges, drizzle with olive oil and shave or grate a snowfall of parmigiano reggiano all over the dish.
Recipe by onebitemore at