Prosciutto di Parma e Melone with Balsamic Vinegar of Modena PGI
Prosciutto di Parma, sliced thin
Aged Balsamic Vinegar of Modena PGI
1kg AP Flour
45g Baking Powder
350g Cream Cheese
Combine all ingredients in mixer, mix for 10 minutes. Wrap in plastic and let rest 30 minutes.
Roll out into thin sheets, by hand or using a pasta sheeter. Then cut into triangles using a fluted cutting wheel.
Arrange sliced prosciutto on a large plate or serving platter, place then melon, cut into large cubes, onto the plate. Then sprinkle on the mint, basil, and arugula over the top, drizzle with EVOO, and then the aged Balsamic Vinegar of Modena PGI. Right before serving deep fry the gnocco fritto until puffed and golden brown serve while still warm.