Ingredients

Cured raw ham (your choice between San Daniele, Dolce di Parma, Cinta Senese, Jamon Serrano, etc.), Melon (your choice between musk or cantaloupe, but you can also use white winter melon)

Method

Remove the excess fat from the prosciutto and roughly cut the slices into strips about 5-6cm wide. Using a melon baller, make many melon balls from the flesh of the melon. This “INSTANT CHEF” is quick and easy to do: simply thread the melon balls gently, alternating them with the strips of prosciutto on a Bamboo Elegant Skewer (thread the prosciutto first over, then under each ball to create a sort of wave). These skewers have a square section so the food stays on better. SAMURAI TRICK: for an unbeatable result, use half a melon as the base in which to stick all your skewers!