#291 Make Prosciutto e Melone 😋 | 来做火腿蜜瓜

Greetings everyone! I'd like to share my Sunday brunch recipe in this post. I think it's perfect for the warm weather these days. It's a common antipasto from Italy - Prosciutto e Melone.

It can't be more simple, as it only takes two ingredients to make: some Italian cured ham (prosciutto) and a melon or two. :)

上周日做了清新爽口的brunch，很适合热天享用。这道简单的火腿蜜瓜来自意大利，是那边典型的antipasti(餐前小吃)，充满夏日风情，在欧洲很受欢迎。

Here are the 2 varieties of ham I normally use, both presliced:
这是我用的两种意大利特产火腿 —— 帕尔马和圣丹尼火腿：

Prosciutto is made from the hind leg or thigh of a pig or wild boar. It requires a salting process and a long drying period up to 2 years. Prosciutto di San Daniele is slightly sweeter and darker than Prosciutto di Parma. They are both protected by the PDO (Protected Designation of Origin), so their quality is guaranteed.

The salty and buttery ham goes very well with the sweet and juicy melon. Such a refreshing treat for summer days! Have you tried this popular traditional Italian match before?

这两种火腿都受到PDO欧盟原产地认证保护。PDO是英文Protected Designation of Origin的首字母缩写，是指“受保护的原产地名称”。源于法国法定葡萄酒产区（AOC）的保护政策，后来根据欧盟法，被认证对象又延伸到约500种其它农产品，包括橄榄油、火腿、啤酒、奶酪等。PDO保证这些优质产品全部在欧盟成员国原产地生产， 并符合严格的质量标准。

火腿由猪腿肉先经海盐腌渍，经历这一过程中的除血杀菌吸潮后，再洗净风干约半年到一年半时间，最后得到的火腿切片肉质柔软、口感顺滑。

第一次吃到这种火腿配蜜瓜是在威尼斯，夏天的傍晚，坐在运河边，清风徐徐，甘甜多汁的蜜瓜和咸鲜干韧的火腿完美搭配，让人久久不能忘怀。:)

从那以后，我就经常在天热没什么胃口的时候自己做着吃。这也是我热爱旅行的重要原因之一 —— 学习世界各地的美食配方，为我所用。做法很容易：买切片火腿（因为我实在没有勇气买只完整的巨大火腿，对自己切那种薄片的刀工也没有自信 ;p），切密瓜，将火腿片覆盖或包裹在瓜片上。也有些餐厅或家庭会把瓜切成小块，跟火腿片用牙签穿在一起，吃起来更加方便。

做起来快速便捷，吃起来抚慰人心。有空也来试试吧！衷心感谢发明这一吃法的意大利古代人民~ =)

It's my entry to Qurator's Tasty Tuesday competition. Don't hesitate to join the fun if you also love food and photography!

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^{All content by @itchyfeetdonica
图文 by Donica多}

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