This is a simple recipe you can do at home. It's pretty common in eateries around Italy.
Serves 4 to 5
Prep Time 10 minutes
Baking Time 15 to 20 minutes (for zucchini)
1 large baguette, sliced thinlyin bite-size pieces, toasted
1 cup tomato sauce
1/2 cup anchovies
1/2 melon, peeled and seeded
200 grams prosciutto crudo
(raw but cured prosciutto)
1 medium zucchini
1 stalk celery, diced
1 medium carrot, diced
2 tablespoons breadcrumbs
1 tablespoon basil
1 Spread tomato sauce on toasted baguette. Top with tiny pieces of anchovies.
2 Slice melon in bite-size pieces. Wrap each piece in a strip of prosciutto crudo.
3 Cut zucchini into two, lengthwise. Scrape out the meat, and mix it with celery, carrots, and breadcrumbs.
4 Place the mixture back into the hollowed out zucchini shells. Sprinkle some olive oil and Parmesan cheese on top.
5 Bake in a P350ºF preheated oven for 15 to 20 minutes. Arrange the three antipasti in a platter or on a wooden cutting board.
Photography by David Hanson │ Produced by Divine Enya Mesina │ Prop Styling by Angelo Comsti │ Shot in Samantha Hontivero’s Elba Kitchen designed by smth/designs
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