Served in slices, it is a classic that never hurts. But the consistency of ham and melon and their intense flavors invite us to play with variations rich in color and fantasy
Some dishes seem to have been created for save all our summer lunches. And between Caprese and Pantes salads, check him: ham and melon. A cold recipe that everyone likes and that only requires ten minutes of preparation. It will be for this reason that this summer have we prepared it so many times already?
If you are thinking that the time has come to change and you are afraid of boring your guests, stop by and see how it is easy to reinvent a dish too perfect to be abandoned.
Among the variations that we propose, this is the simplest. In this case the classic ham and melon remains such, but it is even easier to eat. The diners will appreciate thefunny reach effect that you will have mounted by cutting the melon slices into squares and placing them on the wooden skewer alternating with a rolled raw slice.
To make this simple recipe, reduce the melon into balls with the appropriate tool and cut the raw ham into cubes. You will season the farfalle that you will have boiling adding also chopped parsley, pepper, salt and a drizzle of oil. If you like strong flavors, mix the raw cubes with speck cut in the same way.
To prepare this recipe inspired by one of the most interesting dishes of Andalusian cuisine, you will have to start from the melon. Remove the seeds and blend the pulp taking care to achieve a creamy, but not liquid consistency. Add cow's milk ricotta and black pepper until you get a cream to eat by the spoon. At this point garnish the plate by adding some diced ham.
This solution is perfect to satisfy the sweet tooth. Prepare an open sandwich with wholemeal bread, goat-like cheese, very thin and well-dried slices of melon and ham. The extra touch is given by a round of balsamic reduction and some basil leaves.