The hot humid days of summer will soon be upon us and will demand a different culinary standard.
Heavy food is not appetizing when the weather is in the 90’s, at least not for me, that’s for sure.
This week I’m going to blog about a few dishes that are easy to make and are a pleasure to eat, even on the hottest of days.
One of my favorites is to pair prosciutto di Parma and melon. A cantaloupe or honey dew melon will do nicely, but you’ve got to be picky when it comes to the prosciutto.
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If it doesn’t say prosciutto di Parma on the package, it isn’t prosciutto di Parma. It may be a different style of prosciutto, but it isn’t prosciutto di Parma, which is the very best. This is an instance when it is best to be a bit of a snob.
Make sure the prosciutto is sliced paper thin, and the melon is ice cold. Serve with a nice, but not sweet, rosé.