Proscuitto With Melon Ribbons

* Exported from MasterCook II *

Proscuitto With Melon Ribbons

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Brunch Italian
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Lg Prosciutto Slices -- very thinly sliced*
1 Lg Wedge Of Ripe Cantaloupe -- peeled
1 Lg Wedge Of Ripe Honeydew Or Casaba Melon -- peeled
2 Tbsp Extra Virgin Olive Oil
8 Leaves Italian Flat-Leaf Parsley

Arrange prosciutto slices in single layer on very large platter,
covering surface of dish.
With potato peeler, peel off shavings of melon, making thin melon
ribbons, or, if using Japanese mandoline, cut paper-this slices of melon.
Drape melon slices over prosciutto. Drizzle whole platter with
extra-virgin olive oil. Scatter parsley leaves over top.

Makes 6 servings

NOTE: A Japanese mandoline, available at well-stocked Asian markets, in a
handy slicing machine that makes very thinly sliced or matchstick vegetables.


Palm Beach Post 08/18//97
billspa@icanect.net

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