Zuppa Di Melone E Prosciutto Zuppa Di Melone E Prosciutto

Serves 4

1 very ripe 1-1.5kg (2¼-3lb) cantaloupe or charentais melon (orange flesh is essential)
Juice 1 orange
Juice ¼ lemon
½ teaspoon sea salt
½ teaspoon coarsely ground pink peppercorns
Sugar to taste
4 large slices Parma ham, cut into thin ribbons

This is a wonderful way to enjoy Parma ham and melon and not only for toothless people! It adds another dimension to summer eating.  The combination of a little orange and lemon juice gives it a special spiciness and, in summer, this is one of the bestsellers in my restaurant.


Peel and liquidize the melon to a coarse purée. Stir in the orange and lemon juices.  Season with salt and pepper and add sugar to taste (this should not be necessary if the melon is ripe and flavourful).  Mix in one quarter of the Parma ham and divide the soup between the four bowls.  Sprinkle the remaining Parma ham onto the soup, with a final twist of the pepper grinder on top.

This recipe is from Antonio Carluccio’s Italian Feast