/ Our magazine / Ham and melon: the quickest and tastiest summer dish.
/ Our magazine / Ham and melon: the quickest and tastiest summer dish.
Just say prosciutto and melon and immediately, like magic, it feels like being in the middle of summer. Warmth, sun, and tables laden with delicious dishes, among which, surely, the pairing of cured ham and melon cannot be missing!
A cold dish that is, at least on Italian tables, a true guarantee. We are talking about a fresh, quick, and colorful dish that never disappoints expectations. Let’s now get to know it better.
The dish prosciutto and melon originates from an ancient belief dating back to Roman times. According to physicians of the time, particularly during the imperial era, they believed that human body heat was created and maintained by a kind of "internal fire" that, by burning, warmed and kept all parts of the body healthy.
Thus, according to this belief, which may even make us smile today, to not undermine the good health and vigor of these "flames", it was highly discouraged to consume cold and humid foods.
However, as historians, literati, and archaeologists have pointed out, the Romans were great and gluttonous consumers of fruit. So what was the solution to mitigate the potentially harmful effects on health from the frequent consumption of such cold foods?
The answer is simple: pair them with warm and dry foods, such as wine or prosciutto. In fact, other sweet and sour pairings are born this way; think for example of cheese with pears or peaches with wine.
The melon is a fruit known and consumed even much earlier, back to the time of the ancient Egyptians, but what about prosciutto? Thanks to some archaeological findings in the area between Modena and Parma dating back to approximately the 5th century BC, it is reasonable to presume that the Etruscans were already accustomed to producing an archaic version that is essentially similar to the prosciutto we know today.
Prosciutto was also very popular among the Romans, although in a form that resembled salt-cured meat since the key element of curing prosciutto, namely exposure to air for aging, had yet to be developed.
Prosciutto and melon is therefore a dish with ancient origins that continues, after much time, to enjoy enormous success on the tables of Italians.
Which melon to choose for preparing prosciutto and melon? There are several varieties of melon, and the most well-known ones are definitely four: the netted melon, the smooth melon, the winter melon, and the yellow melon.
The smooth melon, with completely smooth skin, and the netted melon, with reticulated skin, have flesh of the classic orange color and are perhaps the most known varieties that come to mind.
The winter melon is characterized by its green skin and white flesh, while the yellow melon, as the name suggests, has yellow skin and white flesh.
What is the difference between all these varieties? Besides the color, they have different and characteristic aromatic notes, although they all share the sweetness that characterizes the taste of the flesh.
So which to choose? The answer is actually very subjective because it depends on personal preferences: our advice is to try them all to discover which is your favorite.
How to choose the melon? First, it would be necessary to weigh the fruit to check that the weight is appropriate for its size.
Then it's crucial to focus on the ends: the stem should detach easily while the skin should feel slightly yield to the touch.
On an olfactory level, one can tell if the melon has reached the right degree of ripeness: if fragrant, it is ready; if the smell resembles that of ether, it means that the fruit is overripe.
As for the winter melon, the right ripeness is indicated by cracks around the stem, which is the part with which
the fruit was attached to the plant, and by an intense fragrance.
The choice of cured ham is the key element that allows for the creation of a gourmet cured ham.
Beyond the classic San Daniele or Parma, which are definitely sweeter, we can recommend other truly unique artisan cured hams that you will find for sale online here at Spaghetti & Mandolino.
The prosciutto, with its intense and salty flavor, pairs perfectly with the fresh one, like that of melon. Let yourself be captivated by the aromatic and gustatory nuances of our cured ham!
Prosciutto and melon is a dish that contains few calories. The melon contains only 33 Kcal per 100 g, while the cured ham about 140 Kcal per 100 g.
The melon contains 95% of water and is also rich in vitamins and minerals. Free of saturated fats, it contains iron, calcium, and phosphorus along with vitamins C, B, but mainly vitamin A. It also has a good amount of potassium, a beneficial substance for circulation and controlling blood pressure.
A small note: contrary to what one might think, the fat from the cured ham is good for you. In fact, this fat contains about 45% oleic acid and 15% linoleic acid, substances that help prevent arteriosclerosis.
Another element that makes this fat "good" is the aging process which alters the sequence of amino acids, making the ham meat much more digestible.
Prosciutto and melon is therefore a dish that is good, light, fresh, and healthy!
The risotto with prosciutto and melon? Never heard of it before? Well, it may sound strange, but this particular risotto is a true summer gem.
The savory notes of cured ham complement the sweet taste of the melon, creating an unexpected and enveloping explosion. Doubtful? Try it, and you won’t regret it!
The melon, cut into cubes, and the prosciutto, into strips, should be added to the rice almost at the end of cooking. Once the risotto is cooked, the advice is to stir in a fresh cheese like stracciatella or ricotta.
You will thus obtain a creamy risotto ready to be served and enjoyed. Bon appétit!
Ilaria Chesini
S&M
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