Flying Saucers with Crispy Ham and Melon
Discover how to prepare a fresh summer appetizer: flying saucers with crispy ham and melon, enriched with many fragrant spices.
Discover how to prepare a fresh summer appetizer: flying saucers with crispy ham and melon, enriched with many fragrant spices.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Apri in due parti il melone, togli tutti i semi e taglialo a fette non troppo sottili. Elimina la buccia da ciascuna fetta, poi tagliala a pezzetti.
- Passa il primosale nel mix di spezie pestate, schiacciandolo leggermente perché le spezie aderiscano bene alla superficie del formaggio, poi taglialo a dadini.
- Pulisci il crescione lavandolo sotto l'acqua corrente.
- Taglia il prosciutto cotto a pezzetti e falli rosolare a fuoco medio in una padella con un filo d'olio, girando spesso, finché risultano croccanti.
- Cuoci la pasta in abbondante acqua bollente salata, scolala al dente e falla raffreddare.
- Quando la pasta si è raffreddata, mettila in una ciotola con il melone a pezzetti, i dadini di primosale speziato, il crescione e il prosciutto cotto arrostito.
- Condisci con 4-5 cucchiai di olio extravergine d'oliva e mescola con cura prima di servire.
Semolina pasta acts as the architectural anchor of this dish, providing a sturdy, neutral base that absorbs aromatic oils without dissolving into mush. Cooking durum wheat pasta strictly al dente prevents the starches from swelling excessively, which maintains structural integrity when heavy mix-ins are introduced. Pressing primosale cheese firmly into crushed spices ensures the dry aromatics adhere properly rather than sliding off into the mixing bowl. Substituting fresh melon with firm pears offers a similar high-water crunch if stone fruits are out of season, though sugar levels will require adjusting the olive oil emulsion downward by roughly twenty percent. Cured ham crisps up rapidly when rendered over medium heat in a skillet, losing its moisture content within three to four minutes to achieve a shattering texture that contrasts against soft fruit. Cress requires thorough washing in cold running water to eliminate grit trapped within the stems before joining the bowl. Scaling this assembly for larger gatherings requires boiling the pasta in batches of no more than five hundred grams per pot to prevent water temperature drops that cause uneven softening. Combining components only after the pasta cools completely stops residual heat from wilting the delicate greens and softening the cheese cubes prematurely. Leftovers keep for up to twenty-four hours in a sealed container stored below four degrees Celsius, though the melon will continue to release moisture into the surrounding semolina over time.
