Wednesday, July 20, 2011

Angel Pillow Fruit Meat Food

Everybody knows about prosciutto-wrapped melon. It's been an upscale appetizer forever.
I remember traveling in Italy in the '70s, my tragic supply of lire ever dwindling. I was afraid I could barely afford lunch, but I found a central, outdoor market. I bought a melon! I would cut it with my pocketknife. Next, I came across a guy selling prosciutto. I asked him in pretend Italian for a hundred grams, per favore, and he said "Which kind?" He rattled off at least four varieties, and it was all I could do to memorize the last one he said, and tell him, "Why, that one, of course." In pretend Italian.
So I had my lunch, for a bargain, and it was so fancy (to me, at least), I almost shouted something in pretend Italian.
"Questo pranzo!"
"Dove grazie?"
"Io sono happy!"
My little impromptu meal was good, but the truth is, one tends to wrap too long a ribbon of meat around the fruit. Prosciutto can be stringy, and gaggy. You have to chew it very well. And you've used up all your meat. Not so economical for a poor student, after all.
The present day to the rescue.
Cranky's solution was to cut small squares of prosciutto and place them atop slices of puffy, cloudlike, fresh mozzarella, which in turn sat atop little chunks of cantaloupe. Seriously, it elevates the dumb old cocktail party snack to heaven. I beg you to try this.
Molto sofisticato.

17 comments:

Greg said...

Nice! Watch out for a girl with a pocket knife. Insert smiley face here.

cookiecrumb said...

Greg: If it helps any, it was a Brownie knife. I still have it. On one side of the red and white plastic casing, it says, "Be wise, beware. Use me with care."
Collector's item, prolly.
[smiley face]

Denise | Chez Danisse said...

It's fancy to me too.

cookiecrumb said...

Denise: Something this nice never goes in and out of fashion. Still fancy.

Zoomie said...

Me, I like the long ribbon. Yes, you gotta chew but that's what releases the incredible flavor of the melon to mingle in the mouth with the meat. Alliteration aside, I do think the fresh mozz would be a dynamite addition.

Ms Brown Mouse said...

We made that a couple of times while away. I never thought to add the cheese, I'll do it at home & soon #nom :)

cookiecrumb said...

Zoomie: Well, knowing your predilection for mouthfuls of meat, of course you like the long ribbons! I guarantee you, you get all the flavor you want with these little postage stamps of prosciutto.

Mouse: How charming that you had this a couple of times in Real Italy. Yeah, grab a dab of cheez fluff, very nommy.

kudzu said...

Would it be okay with you if I gilded the lily by adding a few twists of the peppermill over the little bites?

cookiecrumb said...

Kudzu: Absolutely! I wish I had thought to.

namastenancy said...

I guess I'm a purist but I'm not that fond of meat with my melon. But I do like it with my figs: Prosciutto-Wrapped Figs with Gorgonzola.

cookiecrumb said...

Nancy: Well, you go over and look at Zoomies's blog! It's full of fruit (not always melon) wrapped in meat.

Little Pots & Pans Co. said...

The other way I would guild the lily, is a bit of fried sage on top.
Your "blooming artichokes" have the most beautiful colored flowers in contrast to their greenness!

cookiecrumb said...

Little Pots: Oh, I love fried sage. Too bad my pot of sage is fried.

Zoomie said...

Touché.

cookiecrumb said...

Cranky warned me that I might have to apologize for that remark. What we think is funny at the time may feel like the prick of a sword to others. So I apologize. :)

Ms Brown Mouse said...

We were trying to feel 'local' :) We made Insalata Caprese too (and spag bol, the boys made me).

cookiecrumb said...

Mouse: Spag Bol. It is to laugh. In a happy way.