Prosciutto and melon

[why]

I just think pepper is too strong for the prosciutto and I don't like prosciutto paired with heated things much.

Besides, I can hear my relatives already saying 'mannaggia la miseria!'

 

[chronoaug]

Originally Posted by why

Pescara Ã

molto bene. Viaggio a Pescara tutti la volta.

Vorrei visitare, ma non ho soldi


****, my italian is horrible nowadays

 

[appolyon]

Prosciutto and melon is a combination I've very much enjoyed since being introduced to me by a very good italian friend.

Went to an engagement party not too long ago where platters of the stuff were going around and they weren't being touched because all the aussies thought it was weird. Absolutely gorged myself on the stuff.

 

[cldpsu]

Alex, sei Italiano??

 

[blanco]

Originally Posted by Johnny_5

Prosciutto with melon is ******* unreal...With a glass of Gavi di Gavi...Unrealer.

Also fresh figs wrapped in prosciutto is nice but I can't enjoy it as often as I like because of terrible allergies to many fruits.

pan seared figs + goat cheese then wrap it in prosciutto.

if figs are not in season, I try asparagus (instead of melon) with a drizzle of balsamic reduction.

yum.

 

[romafan]

If you've got a lot of nice figs (and tire of FWP) try slicing figs in half; put a small cut in each fig half and wedge it lightly open. Into this 'wedge put a small piece of (good) gorganzola and maybe a 1/4 piece from a small mint leaf. Top w/ a toasted pistacchio nut & pop it in your mouth...

 

[Piobaire]

Prosciut and melon is very good, drizzle just a touch of syrupy thick aged Balsamic and you have food of the gods.

 

[SField]

Originally Posted by Connemara

Bacon + egg + cheese=clearly better

Ugh you're such an american fat ass.

 

[SField]

Originally Posted by Piobaire

Prosciut and melon is very good, drizzle just a touch of syrupy thick aged Balsamic and you have food of the gods.

I don't think that's necessary. I'm glad Balsamic vinegar is dying down in its popularity.

 

[itsstillmatt]

Originally Posted by SField

I'm glad Balsamic vinegar is dying down in its popularity.

Plus a million.

I prefer my prosciutto with more prosciutto, not with melon.

 

[Piobaire]

Originally Posted by SField

I don't think that's necessary. I'm glad Balsamic vinegar is dying down in its popularity.

I'm glad that cheap Balsamic is dying down too. It was way over used. But on this? Yeah, I'll take some thick, aged, real deal stuff.

 

[SField]

Originally Posted by Piobaire

I'm glad that cheap Balsamic is dying down too. It was way over used. But on this? Yeah, I'll take some thick, aged, real deal stuff.

eww.

Why would you want to destroy the fat and salt of the prosciutto with the acid and sugar (which is why the melon is there) of the vinegar? I don't think it's really a good application for any kind of balsamic vinegar. That's the problem with any kind of sauces, people find something they like then they want to slather everything they eat with it.

You don't really get much better flavor profiles than good melon with prosciutto.

 

[romafan]

Originally Posted by Piobaire

Prosciut and melon is very good, drizzle just a touch of syrupy thick aged Balsamic and you have food of the gods.

pio - different strokes for different folks, but i think you're injecting an unneccessary (& possibly objectionable) component here - maybe if your melon is out of season & tasteless...

 

[Piobaire]

Originally Posted by SField

eww.

Why would you want to destroy the fat and salt of the prosciutto with the acid and sugar (which is why the melon is there) of the vinegar? I don't think it's really a good application for any kind of balsamic vinegar. That's the problem with any kind of sauces, people find something they like then they want to slather everything they eat with it.

You don't really get much better flavor profiles than good melon with prosciutto.

De gustibus....

And I don't think I mentioned "slathering" it either, FYI. In fact, I said, "Just a touch." I would titrate per melon sweetness, as there is huge variability.

But really e-peens can be put away. It seriously is a case of de gustibus...

Edit: Roma, just saw your post. Exactly my point. Melons vary.

 

[SField]

Originally Posted by Piobaire

De gustibus....

And I don't think I mentioned "slathering" it either, FYI. In fact, I said, "Just a touch." I would titrate per melon sweetness, as there is huge variability.

But really e-peens can be put away. It seriously is a case of de gustibus...

Edit: Roma, just saw your post. Exactly my point. Melons vary.

Dude it doesn't matter to me. If you want to waste good vinegar in order to destroy good product then go right ahead. If that is what you like eating then who am I to tell you otherwise.