|
|
|
6 Steps to Grill the Perfect Steak
There's nothing better than a nicely grilled juicy steak. But how come I can't duplicate that restaurant, expensive, juicy, melt-in-your mouth, perfectly grilled steak? Well, I found out how to grill steak perfectly - and here's how you can too....
7 Reasons to grow your own organic vegetable garden
During the last decades there has been a change towards
mechanization and homogenization of farming, which uses
pesticides, additives, herbicides, synthetic fertilizers and
mass-production techniques. All this is clearly affecting
mankind's...
How to Cook A Lobster
French chefs plunge them into boiling water; English ones, in an attempt to appear more humane, drive kitchen knives through their skulls before doing the same thing. No wonder the miserable creatures go red. They’re mad as hell. What a way to...
Italian Cuisine: A Trip To The Island Of Sardinia
The island of Sardinia perhaps most quickly conjures up the idea of sardines. A small island off of the western coast of Italy, it certainly incorporates seafood in to much of its regional cuisine. However, Sardinia has such a rich and various...
Learn everything about seafood
Learn everything about seafood Seafood can be enjoyed year round for many different lunch or dinner seafood meals. You can find seafood information, seafood news, and even seafood recipes online at various websites. You can learn all about...
|
|
| |
|
|
|
|
|
|
Italian Prosciutto and Cantaloupe Appetizer
Italian prosciutto and cantaloupe appetizer is an easy and
delightful beginning to any meal. The delicate salty flavor of
prosciutto balances the sweet and juicy cantaloupe to create a
taste pleasing appetizer.
This traditional Italian antipasto often appears on the menu in
fine Italian restaurants. Italian prosciutto and cantaloupe can
even be found in cafes around Rome and other hot spots in Italy.
Try serving Italian prosciutto and cantaloupe attractively
arranged the next time you have a dinner party and then sit back
and relax. You will be delightfully surprised at all the
compliments that will follow your presentation.
Ripe cantaloupe
Prosciutto sliced very thin
Black pepper
Chill the melon, cut it into halves and remove the seeds. Slice
the melon into ¾ inch wide slices. Run your
knife along the
bottom of the flesh close to the rind, being careful not to
remove the rind. Leave a small amount of the rind at the end of
the slice attached to the flesh. This will allow for an
appealing presentation.
Drape 2 wide, very thin slices of prosciutto at an angle over
each slice of melon. Allow some of the melon to show through the
prosciutto. Grind a small amount of black pepper over top and
serve chilled.
About the author:
Shauna Hanus is a gourmet cook who specializes in creating
gourmet recipes. She has extensive experience cooking with easy
to find grocery items to create delightful gourmet meals. She is
also the publisher of a no cost bi-monthly gourmet newsletter.
Her newsletter is always fun and informational packed with tips
and trivia you can use everyday. http://www.gourmayeats.com
|
|
|
|
|
|