Mozzarella salad with prosciutto di Parma, melon and pistachios

Aaron Craze
Monday 14 July 2008 06:18 EDT
Comments
(Jason Lowe)

Your support helps us to tell the story

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.

At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.

The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.

Your support makes all the difference.

The Italians pull off this beautiful marriage of flavours and textures brilliantly. It's particularly worth serving now, as melons are bang in season and at their juiciest.

Serves 4

4 balls of buffalo mozzarella, about 125g/41/2oz each
Vinaigrette (whisk together 3tbsp olive oil, 4tsp lemon juice, and season with salt and pepper to taste)
1 small ripe charentais or cantaloupe melon, halved and deseeded with a spoon
Pepper
8 slices of prosciutto di Parma or prosciutto di San Daniele
100g/31/2oz salted pistachio nuts, shelled and lightly crushed
50g/13/4oz rocket leaves

To serve

A small handful of basil leaves
Tuscan extra-virgin olive oil for drizzling
Aged balsamic vinegar for drizzling
Parmesan cheese shavings (optional)

Remove the mozzarella from the refrigerator 30 minutes before serving. Let it come to room temperature and drain off the liquid. Tear each ball into three or four large pieces and arrange on four plates. Drizzle over a little vinaigrette and season lightly with salt and pepper.

Scoop out crescent-shaped pieces of melon, digging the side of a dessert spoon deep into the flesh and lift out a neatly curved spoonful. Season the melon with black pepper and carefully arrange on top of the mozzarella. Drape two slices of prosciutto over and around the melon on each plate. Scatter the pistachio nuts over the salad. Toss the rocket with a little vinaigrette; divide between the plates.

Tear and scatter the basil leaves around the plates. Drizzle over the olive oil and balsamic vinegar. Finish with a few shavings of Parmesan if you like.

Find these recipes and more in 'Aaron Cooks Italian' (Mitchell Beazley, £18.99).

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in