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(Serves 4)
1 medium-sized ripe melon
3 zucchini, each about 8 inches long and of equal diameter
Salt and freshly ground pepper
24 very thin slices pancetta or prosciutto
1-1/2 teaspoons extra virgin olive oil
Balsamic vinegar
1 tablespoon finely chopped fresh flat-leaf parsley or mint
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Sautéed Zucchini Batons with Melon "Pasta"
This dish delivers contrasts — hot and cold, crispy and soft, sweet and salty. It is a good place to use several drops of your precious aceto balsamico traditionale. Any kind of melon will work as long as it is ripe and fragrant.
Halve and seed the melon, then peel. Cut the melon on a mandoline with the julienne blade, or cut by hand into thin slices and then again into flat "noodles" about 1/4 inch wide. Arrange in a pile on a platter or divide among 4 plates and sprinkle with a little salt. Keep refrigerated until needed.
Trim the ends from the zucchini and cut into quarters lengthwise. Season with salt and pepper. Wrap each piece tightly in pancetta, using 2 pieces per quarter. Heat the olive oil in a large sauté pan over medium heat until hot. Add the zucchini and sauté until the pancetta is crispy but the zucchini is still nearly raw, about 5 minutes.
Place 3 zucchini batons on top of each portion of melon, drizzle with balsamic vinegar, and dust with parsley. Serve immediately.
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