Today’s restaurant recipe comes from Fresco in New York City. Fresco is a popular family-run Tuscan restaurant that serves authentic Italian dishes in a quaint setting.
One of the seasonal dishes on the menu this time of year is a refreshing melon soup served with prosciutto and marscapone cheese. This soup couldn’t be easier to prepare and is a wonderful first course to serve with your dinner.
Honeydew Melon and Cantaloupe Soup with
Prosciutto
1 honeydew melon, cut in half, seeded, and scooped out, and cut
into 1-inch piece, reserving the empty melon halves
2 cantaloupes, cut in half, seeded, and scooped out, and cut into
1-inch pieces reserving the empty cantaloupe halves
Salt and freshly ground black pepper to taste
1 teaspoon granulated sugar or season according to taste
½ cup fresh lemon juice
3 tablespoons port wine
1 cup mascarpone cheese
6 tablespoons Prosciutto di Parma bits (1 tablespoon per serving)
6 fresh mint leaves
- Place Prosciutto under broiler and cook until crisp, about 4 to 5minutes, and then set aside. When cool, dice into small bits.
- Place empty cantaloupe and honeydew melon halves in the refrigerator to chill while preparing the soup.
- In a blender, combine the honeydew and cantaloupe pieces, 1 teaspoon salt, sugar, lemon juice, and port wine, and process until very smooth. Pour into a large bowl, cover and refrigerate until well chilled, about 3 hours.
- Ladle the soup into the chilled melon halves. Garnish each serving with a tablespoon of mascarpone. Sprinkle the prosciutto bits on the mascarpone, top with a grind of pepper and a mint leaf. Serve immediately.
Serves 6
Recipe and image source: Good Day New York
