Getting Hot? Enjoy Cantaloupe
Thursday June 19, 2008
Yes, I know this is obvious, but there really isn't much that refreshes more than a slice or two of cantaloupe served up with a slice or two of prosciutto (I prefer prosciutto salato, which is saltier, to Prosciutto di Parma in summer, because it doesn't wilt the way Parma can). Serve it with a crisp fruity white wine, for example a Fiano di Avellino, and you have the perfect antipasto. Add a salad, and it's a light lunch.
Already have a main course planned and don't feel like an antipasto? Make cantaloupe mousse -- it's quick and easy -- for dessert.
And while we're on the subject of cantaloupes, did you know that the name derives from Cantalupo nel Sannio, a town not far from Isernia (the region of Molise, in southern Italy) where melons grow very well?
Il Comune di Cantalupo nel Sannio's Site (in Italian) | The Crivellone Family's site has a lot to say about Cantalupo in English.
Already have a main course planned and don't feel like an antipasto? Make cantaloupe mousse -- it's quick and easy -- for dessert.
And while we're on the subject of cantaloupes, did you know that the name derives from Cantalupo nel Sannio, a town not far from Isernia (the region of Molise, in southern Italy) where melons grow very well?
Il Comune di Cantalupo nel Sannio's Site (in Italian) | The Crivellone Family's site has a lot to say about Cantalupo in English.
Comments
Hi Kyle:
Your reference to prosciutto salato reminds me of how much I enjoy what is often called “prosciutto toscano” as we roam about in that excellent region. Would these be the same thing? I had speculated that virtually every region has its own version, and that tose made in the north — San Danielle for example could be made using less salt than those made in more central or southern regions. Anything to this?
Gary
You’re right, prosciutto salato and prosciutto toscano are the same, and it’s also called prosciutto casalingo, home-cured prosciutto, to distinguish it from the sweeter Parma and elsewhere hams.
Kyle