Melon And Prosciutto With Strawberry Basil Granita Recipes

MELON AND PROSCIUTTO

Steps:

• Cut off the rind of the melon, then slice the melon into long wedges and put on a platter. Squeeze the lime juice over the melon and sprinkle with the pepper. Fold up the ham and arrange alongside the melon.

PROSCIUTTO E MELONE (ITALIAN HAM AND MELON)

Steps:

• Remove the flesh from the rind of the cantaloupe; wrap each piece of cantaloupe with a slice of the ham. Serve cold.

MELON WITH BASIL-LIME GRANITA

Steps:

• Bring water and 2/3 cup sugar to a boil in a small saucepan, stirring until sugar has dissolved, then simmer 3 minutes. Transfer to a bowl and cool completely in an ice bath, stirring occasionally, about 10 minutes.
• Purée syrup with basil and 1/4 cup plus 2 tablespoon lime juice until smooth. Strain through a fine-mesh sieve into a 3-quart shallow nonreactive container, pressing on and then discarding solids.
• Freeze basil-lime syrup, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, about 2 hours.
• One hour before serving, cut melons into small wedges and peel. Combine in a large bowl. Whisk together remaining 2 tablespoon lime juice and 1 tablespoon sugar and pour over fruit. Let macerate, tossing occasionally, about 15 minutes.
• Scrape granita with a fork, crushing any lumps. Serve melon in shallow bowls, drizzled with melon liquid and topped with granita and mint.

STRAWBERRY BASIL GRANITA

Steps:

• Combine the sugar and vinegar in a small saucepan. Cook, stirring constantly, over medium heat until the sugar completely dissolves, 3 to 5 minutes. Remove from the heat and cool, the mixture should be the consistency of maple syrup.
• Combine the strawberries and basil in a food processor and puree. Add the sugar mixture and pulse the machine to combine. Pour into an 8-inch square baking dish, cover loosely with plastic wrap and freeze for about 2 hours.
• When the edges begin to harden, use the tines of a fork to scrape them into bits. Repeat the procedure in 1 to 2 hours, and then occasionally thereafter, until the mixture is frozen through in "shavings." Freeze overnight.
• Spoon the granita into serving dishes and garnish each with a basil leaf, then serve.

PROSCIUTTO AND ROCKMELON (CANTALOUPE) WITH BALSAMIC GLAZE

Steps:

• Using a slicer, mandolin or vegetable peeler, slice the peeled rockmelon/cantaloupe into long ribbons and cut each slice of prosciutto into 3 long strips.
• Roll up the strips of rockmelon and arrange on plates and then roll up the strips of prociutto and place on the rockmelon.
• Drizzle the balsamic glaze and oil on the plates around the melon and sprinkle with pepper to serve.
• BALSAMIC GLAZE (reduced balsamic vinegar), if you cannot buy you can make it by putting 80ml (1/3 cup) balsamic vinegar in a small non-stick frypan and bring to a simmere over high heat and then reduce heat to medium-high and simmer for 3-5 minutes or until vinegar reduces and thickens and this will make 1 tablespoon of glaze and if it is too thick, jusst add a little more vinegar.

SKEWERED MELON & PROSCIUTTO

Steps:

• Quarter and deseed the cantaloupe.
• Peel, then cut the flesh into about 40 bite-size chunks.
• Cut 12-14 slices prosciutto into 3 long strips each, then wrap a strip around each melon chunk.
• Secure with a cocktail stick.

MELON AND PROSCIUTTO WITH STRAWBERRY BASIL GRANITA

Steps:

• Combine the strawberries, sugar, curry powder and sherry vinegar in a processor or blender and blend until smooth. Add the basil and process until finely minced. Transfer the mixture to a metal pan and place in the freezer. Freeze until mixture becomes a firm slush, mixing several times with a fork, about an hour. Heat a non-stick pan over medium high heat. Wrap the melon wedges with prosciutto. Melt the butter in the hot pan, add the melon wedges and saute each side until the prosciutto is browned. Remove the melon wedges and deglaze the pan with the lemon juice. To serve, put a small handful of mesclun greens on each of four plates. Place a melon wedge on top and drizzle the glaze from the pan over the greens. Divide the strawberry granita between the plates and serve.