Recipe

Prosciutto Purses Recipe

Add Step-by-Step Photos	Castingcook / All my dishes 2 years ago In Italy, these are served as appetizers OR after a meal - to 'cleanse' the palate. Do be sure to use Prosciutto di Parma - (imported)it is the best of all prosciuttos! Prep:40m Servings:12	Castingcook
	prosciutto mellon easy

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Ingredients

1 medium cantaloupe (about 3 pounds)

1 medium honeydew (about 3 pounds)

1 1/2 pounds thinly sliced prosciutto (about 36 slices)

2 bunches fresh chives, blanch 36 and save remaining for garnish

Directions

Working with 1 melon at a time, cut in 1/2. Gently scrape out seeds and membrane and discard. Using a melon baller, scoop out rounds from flesh and place in large bowl. Discard skin.

Keep the prosciutto loosely covered with plastic wrap to prevent them from drying out as you start to assemble 1 purse at a time.

Place 1 melon ball in the center of a prosciutto slice, gather all sides to the top and secure with a blanched chive. It may be necessary to overlap a few pieces of prosciutto in order to completely wrap the melon ball.

Place finished purse, seam side down onto a baking sheet and keep covered. Repeat with remaining prosciutto and melons.

Can make it only up to 2 hours ahead of time because the salt in the prosciutto will break down the melon.

Scatter the chives onto a decorative platter. Place prosciutto purses on top and serve.

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Comments

trigger 9 months, 1 week ago said:
While in Italy I had sliced prosciutto from a boar by the chef there is nothing like it in the rest of the world.
Your recipe sounds fantastic the sweetness of the melon pairs perfectly with the flavors steeped into the prosciutto and saltiness from the process.
The presentation is perfect!
Five forks and a great big smile :)

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