The flavours in this anti-pasti dish attract but leave me perplexed in what wine to serve; an ideal choice of food then for the next Combinations food and wine matching exercise.
The recipe for Melon, Pecorino and Culatello Antipasti with balsamic vinegar and chilli dressing appears on page 139 of the May 2007 issue of Delicious. Culatello, the focus of the magazines preceding article, is a select air-dried ham. I am sure other ‘lesser’ quality air-dried meats can be used as a replacement.
Finding a wine to compliment the mix of sweet melon, salty cheese and the ham plus some heat from the chilli dressing, is going to be tricky…
Melon, Pecorino and Culatello Antipasti with Balsamic Vinegar and Chilli Dressing. Serves 4 as a starter (or 2 as a mains I suspect) Per person take 4 wedges of melon (cantaloup, galia or honeydew) and pile 3 slices of culatello on top. Scatter with a few very finely sliced pieces of Pecorino and 6 small fresh basil leaves.
The dressing is a red chilli, de-seeded and finely chopped, mixed with 4 tablespoons extra-virgin olive oil, 2 tablespoons balsamic vinegar and seasoning. This is drizzled over the dish.