Ingredients with Measurements:
- 1/2 pound Prosciutto di Carpegna, thinly sliced
- 1 ripe cantaloupe, cut into bite-sized pieces
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1/4 teaspoon black pepper
- 16 wooden skewers
Special equipment needed:
- Grill or grill pan (optional)
Step-by-step instructions:
1. Soak wooden skewers in water for at least 30 minutes to prevent them from burning.
2. Thread one piece of Prosciutto di Carpegna and one piece of cantaloupe onto each skewer.
3. In a small bowl, whisk together balsamic vinegar, honey, and black pepper to make the glaze.
4. Brush the glaze over the skewers.
5. If using a grill or grill pan, preheat to medium-high heat. Grill the skewers for 2-3 minutes on each side until the Prosciutto di Carpegna is crispy and the cantaloupe is slightly charred.
6. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 6 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- Makes 16 skewers
- Serves 4-6 people as an appetizer
Nutritional information:
- Calories per serving: 110
- Total fat: 5g
- Saturated fat: 2g
- Cholesterol: 20mg
- Sodium: 530mg
- Total carbohydrates: 9g
- Dietary fiber: 1g
- Sugars: 8g
- Protein: 7g
Substitutions for ingredients:
- Prosciutto di Carpegna can be substituted with any other type of prosciutto or thinly sliced ham.
- Cantaloupe can be substituted with honeydew melon or watermelon.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add fresh basil leaves or mint leaves to the skewers for extra flavor.
- Use a different type of glaze, such as a honey mustard glaze or a soy sauce glaze.
- Serve the skewers with a side of arugula or mixed greens for a salad.
Tips and tricks:
- Make sure to cut the cantaloupe into bite-sized pieces that are easy to skewer.
- If using a grill or grill pan, make sure to oil the surface before grilling to prevent sticking.
- To make the skewers ahead of time, prepare the skewers and glaze separately and then brush the glaze over the skewers just before grilling.
Storage instructions:
- Store leftover skewers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the skewers on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes until heated through.
Presentation ideas:
- Arrange the skewers on a platter and garnish with fresh herbs or edible flowers.
Garnishes:
- Fresh basil leaves or mint leaves
- Edible flowers, such as nasturtiums or pansies
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Arugula salad with shaved Parmesan cheese and lemon vinaigrette
- Grilled vegetables, such as zucchini or eggplant
Troubleshooting advice:
- If the Prosciutto di Carpegna is not crispy enough, grill for an additional minute on each side.
Food safety advice:
- Make sure to soak the wooden skewers in water before using to prevent them from burning.
- Store leftover skewers in the refrigerator and consume within 2 days.
Food history:
- Prosciutto di Carpegna is a type of Italian cured ham that is made in the Carpegna region of Italy.
Flavor profiles:
- The salty and savory Prosciutto di Carpegna pairs perfectly with the sweet and juicy cantaloupe. The balsamic glaze adds a tangy and slightly sweet flavor.
Serving suggestions:
- Serve as an appetizer at a summer barbecue or as a light and refreshing snack on a hot day.
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Region: Italian