Tag: melon

Ham and melon bruschetta – Italian Cuisine

First of all, cut the bread into slices that are not too thick (about 1-1.5 cm) and toast it in the oven for 5 minutes at 180 ° C in a preheated oven, or on a boiling non-stick plate.

Prepare the mousse: cut the mozzarella into pieces, put it in a mixer with cream, salt and oil, and blend (you can also use a blender).

Take the 2 slices of melon, remove the seeds and the peel, then divide them into thin slices and then in half (in order to have thin and not too long pieces, more easily managed on a bruschetta).

Assemble the bruschetta: spread a layer of mousse on the bread, then add the ham first and then the melon.

The ham and melon bruschetta are ready: decorated with fresh basil and served.

Ham and melon? Yes, but in the rice salad! – Italian Cuisine

Two summer classics in one dish! Here are our tips for this fresh preparation that will make everyone happy

L'rice salad with ham and melon is a fresh and colorful dish, perfect not to weigh down on these hot summer days, without sacrificing taste. The binomial prosciutto-melon is a summer classic, in this version with the addition of cold rice (another inevitable preparation on summer tables) becomes a single dish quick to prepare and super nutritious.

Which melon to use for rice salad

THE melons they are of different varieties, and differ in the shape and color of the peel and pulp. All of them are rich in salts minerals as potassium, magnesium and phosphorus, as well as vitamins, especially A and C. Among the best known are melon Ccommon antalupo, round with robust and ribbed rind, intense color pulp, sugary and very fragrant, and that of Mantova, round, with smooth skin and bright orange pulp, perfumed and firm. For the rice salad with melon and ham the most suitable is the Mantua melon, from the drier pulp, which maintains its consistency for a long time without flaking.

The ideal rice for salad

There are those who prefer the basmati, with long and fragrant beans, and those who opt for the classic Parboiled, or who instead does not disdain a salad Carnaroli. All these types of rice are perfect for your salad, it depends on your taste. If you like fine and fragrant rice, opt for a Basmati. If instead you want a rice that keeps cooking well, then opt for a Parboiled. If you want an important consistency in the mouth, then choose the large grains of a Carnaroli: in this case the cooking of the rice will have to be a little longer and you will have a salad that is not sticky at all.

The recipe of rice salad with ham and melon

Ingredients: 1 Mantua melon, 350 g Carnaroli rice, 200 g thick sliced raw ham, a bunch of chives, 150 g Fontal cheese, a handful of basil leaves, salt, extra virgin olive oil.

Method: boil the rice in abundant salted water, then drain and pass it under a stream of water to stop cooking. Clean the melon, stripping it of seeds and filaments, then cut it into slices and then into cubes. Finely chop the basil and chives and add them to the rice. Slice the cheese too, then take the slice of ham, remove the fat, if any, and cut it into cubes. In a bowl mix all the ingredients and season with a drizzle of extra virgin olive oil and a pinch of salt, if necessary.

In the tutorial some more tips for preparing rice salad with ham and melon

Five salads with melon – Italian Cuisine

With vegetables or fish, melon is a versatile and tasty ingredient to prepare fast and tasty salads, excellent for light diet-friendly proposals

In these days of intense heat you would only feel like fresh and light food to hydrate the body and not to feel heavy. Nothing better then that to consume fruits and vegetables, in complete salads. Main ingredient The melon, a highly digestible, versatile fruit that goes well with both vegetables and fish, for one light and balanced lunch break, which gives us the right energy to face the rest of the day. So here are some suggestions of salads with melon.

Melon with prawns and celery

Clean the celery stalks with a potato peeler, cut them into sticks and leave them to soak in cold water. In the meantime, peel the prawns, remove the black gut from them, rinse them and cook them in a pan with a drizzle of oil for two minutes. When they are ready, put them in a bowl and cover them. Cut the melon, remove the seeds and the peel and cut it into small pieces. In a salad bowl add the melon, the prawns, the drained celery sticks and the fresh songino. Add a few strips of almond and season with an emulsion of oil, salt and lemon zest.

Melon with octopus and zucchini

Another proposal with fish, for a unique and nutritious dish. Clean and gut the octopus. Cook it in water with an onion, a potato and a carrot for about an hour. Once cooked, let it cool in its liquid and then cut it into small pieces. In a saucepan, pour 250 g of Marsala liqueur, reduce it by half, add a spoonful of flour, mix with a whisk to prevent lumps from forming, thicken and then turn off. In the meantime, clean and cut the courgettes into small pieces, sauté them in a pan with a little oil, salt and a clove of garlic. Turn off after 7 minutes, so that they are cooked but still crunchy. Also clean and cut the melon, depriving it of the internal seeds. Cut it into small pieces and put it in a large bowl with the octopus, the courgettes and the Marsala reduction. Serve immediately.

Melon with Prague ham

Quick and easy, this salad can also be prepared with other cured meats, such as prosciutto or speck. Take a kiwi, a mango, a pineapple and half a melon: clean all the fruit, cut it into small pieces and let it marinate for an hour with a mixture of aromatic herbs, pink pepper and a drizzle of extra virgin olive oil. Immediately after drain every single piece of fruit from the marinade and roast it on a grill or in the oven, under the grill, until it is hot. Arrange the Prague ham on a plate and surround the salami with the grilled fruit salad.

Melon, figs and raw ham

Both figs and raw ham go well with the melon cake, in this salad that is prepared in no time. Get some sweet raw ham, let it cut into not too large slices that you will place rolled up on the sides of a plate. In the center put the melon clean and cut into slices and the figs, cut into quarters, with their peel still. Sprinkle the fruit with a grain of pistachios mixed with fresh mint leaves and serve.

Melon, raw scampi and lime

An excellent solution also for a tasty appetizer. Get a netted melon, sweet and soft, cut it, clean it and cut it into small pieces. Arrange some fresh and clean raw prawns on a plate, season with the grated peel and the juice of a lime, a pinch of salt, a drizzle of extra virgin olive oil and the pieces of melon. Mix well and garnish with a spoonful of buffalo stracciatella, also seasoned with a drizzle of oil and the grated zest of a lime. Serve immediately.

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