While James Bond is eating tagliatelle verdi during the events of ‘Risico’, Kristatos is tucking into melon accompanied by prosciutto, an Italian dry-cured ham. This light dish makes an excellent starter, with Bond’s tagliatelle dish to follow, and, what is more, the melon and ham need little preparation. Speaking of preparation, I’ve been inspired by hors-d’oeuvres recipes from the 1960s to give the melon a suitably retro appearance.
Recipe (serves two)
- 2 slices melon, such as cantaloupe or charentais
- 6 slices prosciutto
- Freshly-cracked pepper
- Basil-infused olive oil
Take two slices from the melon and remove the seeds. Neatly cut the flesh of both slices into sections across the width, taking care not to cut into the skin. Carefully slide the knife along the inside of the skin to remove the melon pieces. Reassemble the pieces and put the slices onto plates. Crack some pepper over the slices. Roll or fold the prosciutto slices (I’ve suggested three per person) and place them onto the plates with the melon. Drizzle a little olive oil over the ham and serve.