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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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    Prosciutto, Salami, Melon and Figs

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Prosciutto, Salami, Melon and Figs Empty Prosciutto, Salami, Melon and Figs

    Post by Lobo Fri 29 Jan 2016, 12:31 am

    Prosciutto, Salami, Melon and Figs Img8l
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    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Servings: 6
    The ripe sweetness of melons and figs makes a perfect foil for cured Tuscan meats. Prosciutto and melon are the most traditional pairing. The prosciutto should be sliced to an almost transparent thinness so that its flavor does not overpower the delicate melon. Meloni (or poponi, as they are sometimes called in Tuscany) are strictly a summer fruit; out of season, they are expensive and insipid. Figs are undoubtedly the most sensual of all Tuscan fruits, making their short season (late summer, early autumn) all the more precious. Serve with a crisp white wine such as Vermentino di Bolgheri.






    • 136

    Ingredients:


    • 12 fresh figs, halved lengthwise
    • 1⁄2 lb. semi-aged Italian salami such as salame
        toscano
      , thinly sliced on a slight diagonal
    • 1 large ripe cantaloupe, halved and seeded
    • 6 oz. prosciutto, sliced paper-thin
    • 1 loaf coarse country bread, sliced

    Prosciutto, Salami, Melon and Figs Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    Directions:

    Arrange the figs in the center of a large serving platter. Roll each slice of salami into a loose cylinder and place around the figs.

    Cut each melon half into 6 wedges, then cut the rind from each wedge. Arrange the melon on the platter. Drape with the slices of prosciutto. Serve with the bread alongside. Serves 6.
    Adapted from Williams-Sonoma Foods of the World Series, Florence, by Lori de Mori (Oxmoor House, 2004).

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