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Prosciutto Melons In Parmesan Snow And Grill-encrusted Pork Tenderloin

Two recipes: Prosciutto Melons in Parmesan Snow appetizer and Grill-encrusted Pork Tenderloin over a fresh tasting melon salsa. Step by step instruction and cooking tips make this easy to duplicate.
Ingredients
  Butter stick 2
  Rocky ford cantaloupe 1 Medium, cut into 1-inch cubes (For prosciutto wrap melon)
  Prosciutto di parma/Jamon serrano 16 Medium (For prosciutto wrap melon (12-16 slices))
  Parmigiano reggiano cheese/Parmesan cheese 10 Gram, grated (For prosciutto wrap melon( few curls))
  Butter 2 (For prosciutto wrap melon)
Directions

MAKING
1. For prosciutto wrap melon, place the Prosciutto di Parma slice on table. Cut it into long strips.
2. Place cantaloupe cubes on it, and warp the ham around. Thread it onto a bamboo skewer. Follow the method for all the other cubes of cantaloupe.
3. Preheat a pan over medium low heat, melt butter and sauté, just enough to warm it cantaloupe.

SERVING
4. Roll it over parmesan snow and serve it hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Taste: 
Savory
Method: 
Saute
Ingredient: 
Melon
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

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