The French Riviera in Nice is a great summer spot with many wonderful flavors to explore.
Our trip to southern France last week was inspiring, causing me to want to recreate several memorable meals we had in Nice.
This classic combination of sweet and savory is best delivered via soup spoon.
So far I’ve recreated five of them. The first recipe I’m posting here was inspired by lunch at Le Comptoir where I was served a cold, gazpacho soup made from cantaloupe. The remaining four dishes were inspired by my favorite restaurant on our trip: La Zucca Magica (The Magic Pumpkin), which is a vegetarian Italian restaurant that combines fresh ingredients and flavors in fantastic ways. I’ll post those recipes over the next couple of weeks.
A Sweet and Savory Delight
Cantaloupe wrapped in prosciutto is often served as an appetizer but I’ve often thought it a bit clumsy to eat. You either have to pick it up with your fingers or use a fork and knife to cut through the slippery meat. This recipe blends the two complementary flavors together and delivers the sweet, savory blend easily to your mouth via a soup spoon.
- Cantaloupe (1 very large melon, or 2 small ones, peeled and cubed)
- Water (1/2 cup)
- Shallots (1 tablespoon, minced)
- Lemon juice (2 tablespoons)
- Sherry cooking wine/vinegar (1 teaspoon)
- Salt (preferably Kosher, 1/2 teaspoon)
- Prosciutto (1/4 pound, thinly sliced)
- Olive oil (2 teaspoons)
- Fresh mint (4 teaspoons, chopped)
- Black pepper (1/4 teaspoon)
- Sun-dried tomatoes in olive oil (one for each bowl of soup).
What I did:
Place first six ingredients in a blender and process until smooth (don’t overdo it). You’ll need to do this in batches. Place in freezer to chill while proscuitto cooks.
Heal olive oil in a frying pan and cook prosciutto strips until crispy (about 5 minutes). Turn over as necessary. Drain on paper towels.
Ladle soup into bowls. Place sun-dried tomato in center. Place four strips of prosciutto coming out of the tomato like the rays of the sun. Sprinkle a little mint and pepper over the top of the soup. Serve cold.
Find more recipes in the Food section.