Comments on: Prosciutto & Melon, A Match Made in Italy…

By: suzette

suzette — Sun, 26 Apr 2009 04:40:26 +0000

i looove this combo!

By: Marketman

Marketman — Wed, 22 Apr 2009 04:02:12 +0000

JCo, proscuitto from Segundo Piso/Terry’s at Podium or Makati should be okay, or Galileo Enoteca in Mandaluyong or Pasong Tamo. Santis is probably okay. The quality of the melons is more difficult for me in Manila… The zucchini dish goes well with most grilled or baked items… you might want to look back into the archives for prokchops patterned after ones we had in Greece… easy and delicious. jade186, prosciutto and fresh figs… superb. Or figs with bacon baked in the oven, also super yummy!

By: JCo

JCo — Wed, 22 Apr 2009 03:38:53 +0000

hi MM. this is a perfect starter dish for an upcoming BBQ with friends. do you know where i can get reliable, good quality prosciutto in manila? sadly, i’ve tried some disappointing ones from some delis. btw, am also considering the teen’s zuccini dish to side with our grilled stuff =)

By: jade186

jade186 — Sun, 19 Apr 2009 16:20:15 +0000

Another prosciutto and fruit combination that I would suggest is with FIGS. I have tried this when I was visiting an Italian friend who was living in the island of San Erasmo in Venice. He had fig trees all over the place and were they so sweet and succulent, very different from those coming from Turkey.

Another bit of info, the kamote (or sweet potatoes), is being cultivated nowadays in this little island (and towards the mainland) and is slowly changing the some of the agricultural panorama of this region. It is getting to be quite a prime and sought-after commodity, so I wish Filipinos would reconsider the thought that kamote is a lowly crop.

And thanks betty q. for the info about cantaloupes!
:)

By: betty q.

betty q. — Sun, 19 Apr 2009 03:55:54 +0000

Kurzhaar…Maybe I just am a very approachable namamalengke…no, not the word I am looking for! But everywhere I go, I seem to get the “loob” of the owners, so that I get the cream of the crop as they say when their produce come in. If it isn’t good, they say so and always tell me to wait for the good ones! I even get phonecalls to tell me thay their nice fruits have arrived….be it PAPAYAS

By: kurzhaar

kurzhaar — Sun, 19 Apr 2009 00:14:28 +0000

Good papayas are not always easy to find where I live in the US (unlike in, say, Hawaii). I’m sure you have excellent papayas. If I find a good one that’s fully ripe but not over-ripe (i.e., firm)…then I’m off to have some prosciutto cut at my local deli which imports some excellent prosciutto from Italy. At this point in time at least I actually prefer this combination to that with melon. I am friends with some Italians who when first served this were first skeptical, then stunned…and then complained that they couldn’t get good papayas where they lived. (The grass is always greener, isn’t it!) ;)

By: Marketman

Marketman — Sat, 18 Apr 2009 03:44:46 +0000

kurzhaar, that’s novel, I should try prosciutto with papaya as we have abundant supplies of papaya here. Booey, I got them at the FTI Saturday market.

By: kurzhaar

kurzhaar — Thu, 16 Apr 2009 23:06:09 +0000

Prosciutto (or similar hams) with melon are classic, but in the past few years I’ve just as often paired prosciutto with papaya. Terrific combination!

By: portugalbear

portugalbear — Thu, 16 Apr 2009 08:50:25 +0000

thanks Betty Q. I always look forward to your comments. Will try this combination. looks really really yummy

By: betty q.

betty q. — Thu, 16 Apr 2009 04:27:16 +0000

Stay away from cantaloupes with the stem still attached to it. Unlike watermelons that you can tell if it’s ready by looking at the underside (the one that rests on the ground…should be YELLOW and not creamy white), ripe cantaloupes should SLIP off the vine easily….ripeness index. But of course, some growers minamadali nila for the market and cannot wait for the melon to slip off the vine.