Sunday, May 18, 2014

An Actor's Pantry - MELON A LA MENTHE ET PASTIS AVEC PROSCIUTTO

(That's French for Minted Pastis Melon with Prosciutto)

On a recent culinary tour in the South of France, this is one of meals I helped to prepare in a chateau with 9 other "chefs". I had never tasted Pastis before. It tastes like licorice and provided an interesting blend of flavors with the mint and the melon. I will definitely make this again with and without the aperitif!



1 cup        water                                                                         
1/3 cup     granulated sugar
1/2 cup     mint leaves torn in half
2 tbsp       Pastis liqueur
1 small     melon
8 oz          Prosciutto
                 toothpicks




 In a saucepan over medium heat, cook water and sugar until dissolved, about 5 minutes without stirring. Add mint, stir to combine.  Remove from heat and set aside to cool completely.  Add Pastis.




 Meanwhile, halve, seed and cut melon into small (about 1-inch wedges). Place into a bowl.  Pour cooled sugar mixture on top. Cover and refrigerate for at least 3 hours for flavors to develop. Stir to help cover all of the melon.



                          


Cut Prosciutto in half crosswise and then in 1-inch strips. Drain melon pieces, blot with paper toweling and wrap each in a piece of Prosciutto using a toothpick.

Note: I haven't heard the term "paper toweling" in years!!
My Nana used to say that all the time.

BON APPETIT !