PUNTOITALY N°2 - July - December 2012

How to serve this fancy delight On a plate. Besides the classic matching with prosciutto, the melon can be accompanied by bresaola (dried salt beef), salmon, prawns (also in the form of a savoury mousse); as a dessert, one unusual idea is to serve it simply with one pinch of salt, one of sugar, finely chopped fresh mint or a dusting of cinnamon or nutmeg. On a skewer. For a savoury option, arrange slices of rolled melon on a skewer alternating them with one of the following options: mozzarella cherries and large basil leaves; slices of prosciutto crudo and mint leaves; slices of smoked salmon and small cubs of rye bread. For the sweet variety, intersperse the melon with balls of watermelon or fresh strawberries. In a cup. Melon goes happily with peach, pineapple, strawberry, papaya or watermelon gelato. It is perfect with fiordilatte gelato, embellished with an abundant scattering of ginger. It was also worth trying an un- usual match with dark chocolate gelato. On a tart. The ideal match is in tarts with other types of fruit, or else enhanced with chocolate and spices, or with tea jelly or port wine. Al- ternatively, drench the slices in vanilla syrup and then arrange them on a flaky pastry base. 49 THE ITALIAN MAGAZINE FOR INTERNATIONAL BUYERS IN GELATO, PASTRY AND TRENDY FOOD-AND-DRINK RIND ON OR OFF? This decision depends on the look and thickness of the rind. If it is thin (as in the case of the Cantalupo melon) it can be left on, so as to create a fine colour contrast; if thick (as in the Re- tato di Calvenzano variety) or flawed (with blotches or un- even colour) it is better to remove it. In any case, the melon should be thoroughly washed before cutting begins. NOW LET’S START CUTTING Cut the melon in half crosswise, remove seeds with a spoon, then slice. Make sure the cutter blade is sharp. Discard the first and last slices since they are too small and irregular to guarantee a good end result. Calibrate the thickness so that the slices are all equal, neither too thick (they would be too rigid and impossible to bend) nor too thin (you would risk breaking them). BY THE WAY... Once cut, the melon does not have to be served or used im- mediately. It can be conserved in the refrigerator (+4/5°C) simply covered with transparent film. •