Salami Wrapped Melon With Candied Fennel, Anise, Coriander and Pink Peppercorns
- Details
This easy and refreshing starter is a playful take on the favorite Italian appetizer, Prosciutto e Melone. Featuring Finocchiona Salami and Salumi Salami from our friends at Salumi Cured Meats, we finish it all off with colorful, crunchy and exquisite candied anise, fennel, Indian coriander and pink peppercorns. The salty savoriness of the salami is a perfect compliment to the super sweet melon.
You’ll want a completely ripe melon for this dish, so look for melon skins that are firm and free of bruising or soft spots. The stem end should not be green, and the end of the melon opposite of the stem should have a nice strong pleasant aroma.
A great offering for the upcoming Labor Day BBQ’s and picnics. Enjoy!
Candied Fennel, Anise and Coriander Seeds
Ingredients
- 1 melon - cantaloupe (aka muskmelon) or any other ripe variety at your local market
- 10-15 slices of salami, thinly sliced
For Candied Seeds
- 1/4 cup pink peppercorns
- 1/4 cup toasted fennel seeds
- 1/4 cup toasted anise seeds
- 1/4 cup toasted Indian coriander seeds
- 1/3 cup sugar
- 2 teaspoons olive oil
- 3 tablespoons water
- 1/8 teaspoon baking soda
Instructions
For the Candied Seeds:
- Toast fennel, anise and Indian coriander seeds, lightly, in a dry skillet. Transfer to a plate.
- Put sugar, water and butter in a saucepan over low heat until sugar dissolves. Once the sugar dissolves, increase heat and boil for about 2 minutes (or until the liquid is thick and syrupy.
- Remove from heat and add the baking soda, toasted seeds and pink peppercorns. Mix rapidly to coat seeds and peppercorns with syrup.
- Pour mixture on a parchment lined cookie sheet, pressing them lightly to separate.
- Allow to cool completely and they are ready to use with the melon recipe.
For the Melon:
- Slice melon in half and remove seeds
- Using a melon baller, scoop out the melon balls
- Place melon balls atop a lovely slice of salami and secure with a toothpick
- Sprinkle each melon ball with the candied seeds and pink peppercorns
- Arrange on a platter and serve
DIY Amaretto
Better than store-bought, this liqueur boasts a caramel flavor that is embellished with toasted spices, almonds and apricots. Not for immediate gratification, this process takes a month to complete but the outcome is well worth …
Curried Beef and Tendon with Turnip
We love the use of spice and combining of textures in this curry dish from the August 2017 Cookbook Club selection The Adventures of Fat Rice. From the Author: “In Macau “turnip” usually means daikon, or …
Baked Crab Dip with Crostini
Whether you want to have a few friends over to watch a football game or movie, or you want to celebrate a holiday, you’re going to need a few things to nosh on. Make the …
Khingal
We are so excited to feature Olia Hercules‘ new book Kaukasis: A Culinary Journey through Georgia, Azerbaijan and Beyond for our March Cookbook Club selection. Full of stunning photographs evocative of the region, this book …
Chicken Drumsticks with Spices and Coconut Milk
This lovely recipe comes from Béatrice Peltre’s My French Family Table, the World Spice Cookbook Selection for May 2017. This recipe is one of the author’s favorite chicken “go to recipes” for when she needs …
Leave a Comment