Method
1
Thinly slice a rock melon with a kitchen mandoline, or with knife as thin as you can.
2
Wrap & alternate a couple of slices of melon and a slice of prosciutto di parma, as you do this make this into a round shape of a size of 6-8 cm in diameter
3
Heat oil on a frying pan, break the grissini with your hand and toast in oil till golden, add salt and pepper. Remove from heat and add Parmigiano and basil, keep stirring till cool down in temperature, than transfer onto a plate.
4
Lay stracciatella cheese onto a plate, add melon and prosciutto on top, scatter on top and around the toasted grissini, garnish with tomato jam and chilli oil.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
100 g Prosciutto di Parma, thinly sliced
1 Rock melon, peeled and seeded
150 g ‘Vannella Cheese’ Stracciatella
10 Grissini (breadsticks)
5 Basil leaves, finely chopped
20 g Parmigiano Reggiano, grated
20 ml Extra virgin olive oil
Baby basil leaves
1 200g Tomato Basil Chilli Jam, Chef Luca Ciano
20 ml Chilli Extra Virgin Olive Oil, Chef Luca Ciano, OPTIONAL to garnish
Ingredients
100 g Prosciutto di Parma, thinly sliced
1 Rock melon, peeled and seeded
150 g ‘Vannella Cheese’ Stracciatella
10 Grissini (breadsticks)
5 Basil leaves, finely chopped
20 g Parmigiano Reggiano, grated
20 ml Extra virgin olive oil
Baby basil leaves
1 200g Tomato Basil Chilli Jam, Chef Luca Ciano
20 ml Chilli Extra Virgin Olive Oil, Chef Luca Ciano, OPTIONAL to garnish
