Italian Cooking Forum with Paolo Villoresi

Two well-known Italian combinations are melon and prosciutto, and mozzarella, tomato and basil. Instead of just serving slices of melon and prosciutto or a caprese salad, try presenting them in a whole new way—with skewers.

Melon, Provolone and Prosciutto Skewers

1 cantaloupe

24 thin slices prosciutto

6 ounces provolone, cubed
1⁄2 bunch mint leaves

Cut the cantaloupe into 1-inch thick rings and set one of the rings aside for later use. Remove the rind from the remaining rings and cut the cantaloupe into small cubes. Thread the melon, prosciutto and provolone pieces onto skewers in alternating order, beginning with 1 mint leaf. Arrange the reserved cantaloupe ring on a serving platter. Stick the skewers in the cantaloupe ring and serve. Serves 6

Wine paring: Dry and crisp white

Mozzarella and Cherry Tomato Skewers

24 bite-sized mozzarella balls (bocconcini)
12 cherry tomatoes, halved
24 basil leaves
1 tablespoon chives, finely chopped
salt and freshly ground pepper
5 tablespoons extra-virgin olive oil

Thread the mozzarella, tomatoes and basil leaves onto skewers in alternating order. Repeat until all of the ingredients have been used. Transfer the skewers to a serving platter and sprinkle with the chives. Season with salt and pepper, drizzle with the olive oil and serve. Serves 4

Wine paring: Dry and crisp white

• These recipes were featured in the October 2010 issue of our e-magazine Cibo. To subscribe, please click here.