The McGrath's Kitchen blog is a meeting place for families alike who enjoy cooking together! The scope of my blog is to share recipes with others who like me cook everyday & care for the health of their family. I encourage people to buy local & in season. My scope is to learn from other mother's & homemakers. This is a loving blog where we share what has worked best for us. So folks lets get ready to cook, and why not have a glass of wine while doing it :) xSara
Thursday, 8 September 2011
Prosciutto e Melone - Rockmelon and Prosciutto Appetizer
This is a great combo because the rockmelon and the prosciutto complement each other (salty and sweet.)
I bought Australian made prosciutto, which was a lot cheaper than the Italian one…the difference is that the Italian one was probably less salty than the Aussie, but I didn’t think it was enough to justify the difference in price. I do not recommend using the Spanish prosciutto because it is cured differently and has a different consistency.
1/2 kilo of prosciutto (Australian or Italian)
First slice ¾ of a rockmelon into long strips and remove the skin. Then cut the slices in half because it can be overwhelming to eat a whole piece at a time.
Once you have all of your rockmelon ready and your thinly sliced prosciutto laid out, you roll the prosciutto onto the rock melon and voila, your done!