| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Brunch, Italian, To post |
6 |
Servings |
INGREDIENTS
| 8 |
lg |
Prosciutto Slices; very thinly sliced* |
| 1 |
lg |
Wedge Of Ripe Cantaloupe; peeled |
| 1 |
lg |
Wedge Of Ripe Honeydew Or Casaba Melon, peeled |
| 2 |
tb |
Extra Virgin Olive Oil |
| 8 |
|
Leaves Italian Flat-Leaf Parsley |
INSTRUCTIONS
Arrange prosciutto slices in single layer on very large platter, covering
surface of dish. With potato peeler, peel off shavings of melon, making
thin melon ribbons, or, if using Japanese mandoline, cut paper-this slices
of melon. Drape melon slices over prosciutto. Drizzle whole platter with
extra-virgin olive oil. Scatter parsley leaves over top.
Makes 6 servings
NOTE: A Japanese mandoline, available at well-stocked Asian markets, in a
handy slicing machine that makes very thinly sliced or matchstick
vegetables.
Palm Beach Post 08/18//97 billspa@icanect.net
Posted to MC-Recipe Digest V1 #788 by Bill Spalding <billspa@icanect.net>
on Sep 18, 1997
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