Prosciutto e Melone — Melon with Dry-Cured Ham

Choose a fragrant, ripe melon without damaged rind or soft, sunken spots. Before cutting, wash the whole fruit thoroughly under running water, scrubbing the rind with a clean produce brush, then dry it. Have a clean cutting board and a sharp knife ready.

Cut the melon in half lengthwise and scoop out the seeds and loose fibers with a spoon. Remove only the soft center, leaving the firm flesh. Discard the seeds and clear any scraps off the cutting board before cutting further.

Cut each half lengthwise into six wedges. Set them on the board and carefully guide the knife between the flesh and rind, cutting away the rind and the hard greenish layer beneath it. Prepare twelve peeled wedges of similar size, totaling 800 g edible flesh; trim larger pieces if needed.

Arrange the wedges in a shallow dish, cover, and refrigerate for approximately 30 minutes until noticeably cool. Keep the ham refrigerated separately until you assemble the appetizer. Keep the cut melon chilled if serving is delayed too.

Just before serving, take the ham out of the refrigerator and carefully separate twelve slices, removing the paper separators. Lay them loosely on a clean plate so they do not stick together in thick bundles. Gentle handling helps preserve the wide slices without tearing them.

Divide the cool melon wedges among four plates, three per portion. Lay one slice of prosciutto over each wedge, loosely wrapping it around the center and leaving the ends of the flesh visible. Do not pull the ham tight around the fruit; it should fall into soft folds. Serve immediately after assembling.