*  Exported from  MasterCook II  *
 
                       Proscuitto With Melon Ribbons
 
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Brunch                           Italian
                 To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      Lg            Prosciutto Slices -- very thinly sliced*
    1      Lg            Wedge Of Ripe Cantaloupe -- peeled
    1      Lg            Wedge Of Ripe Honeydew Or Casaba Melon -- peeled
    2      Tbsp          Extra Virgin Olive Oil
    8      Leaves        Italian Flat-Leaf Parsley
 
      Arrange prosciutto slices in single layer on very large platter,
 covering surface of dish.
      With potato peeler, peel off shavings of melon, making thin melon
 ribbons, or, if using Japanese mandoline, cut paper-this slices of melon.
 Drape melon slices over prosciutto.  Drizzle whole platter with
 extra-virgin olive oil.  Scatter parsley leaves over top.
 
 Makes 6 servings
 
 NOTE:  A Japanese mandoline, available at well-stocked Asian markets, in a
 handy slicing machine that makes very thinly sliced or matchstick vegetables.
 
 
 Palm Beach Post 08/18//97
 billspa@icanect.net
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving