FOOD FUN: Melon & Prosciutto
 Who’d guess that this is the classic Italian first course, Melon and Prosciutto? Photo courtesy Bar Elo | NYC. |
This fun approach to Melon and Prosciutto was created by Chef Mario at Bar Eolo in New York City. You don’t have to use prosciutto, an Italian dry-cured (uncooked) ham served in very thin slices. You can try serrano, speck or any ham you prefer. While this recipe Check out the different types of ham in our Ham Glossary. |
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RECIPE: STRAWBERRY COULIS A coulis (French, prounounced coo-LEE) is a fruit or vegetable sauce that is puréed, then strained to remove any seeds. Although straining creates a more elegant-looking sauce, you can save a few minutes and serve the purée unstrained. You can use fresh or frozen strawberries—or any berry you prefer. Or, try kiwi, mango or other fruit. You can make the coulis up to a week in advance and store it in a sealed container in the fridge. 1. COMBINE the ingredients in a medium saucepan and bring to a boil over medium-high heat. 2. COOL and transfer to a blender or food processor. Purée until smooth; strain, and refrigerate. |
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