Before beginning the story and to
propose you the recipe I desire to make a short linguistic aside. In Italian
"honeydew melon" it is said "melon", instead in Sicilian
"mellone." Out of the Trinacria people shiver earing the double
consonant in that word but, detaining to reflect me on the diction, I have realized
that the sound of the headword becomes full, the tongue, in the pronunciation
of the double “l”, de facto, is sharpened on the palate tickling it and
prefiguring the sweet taste of the fruit that actually reigns on the Sicilian
tables since the end of August to January.
But banishing to the “lexical gossips”...
A dear friend, some time ago, told me: But
why do you not create any recipe with the white melon, the fruit of this season?
I answered him that already something I had in my mind and I would have wanted
to experiment it as soon as possible.
The occasion happened after a little
time, when the owners of a place of Menfi asked me to organize a culinary
evening. The small center, located between the territories of Trapani and
Agrigento, is famous for its meaningful vine and wine production and for its tract
few contaminated from the cement, with the sweet hills covered by vineyards and
olive trees that decline to the sea, so
much enchanting to have deserved in the last years the denomination Menfishire.
After having thought of that for a
few days and to be compares me both mine "prompter" and with other
dear friends gourmets, I have elaborated a menù in which one of the hors d’oeuvre
have seen how protagonist exactly the sweet yellow fruit. I have in fact
realized a revisitation of the classical appetizer "melon and ham"
proposing the fruit in a "jelly” version.
I served it as appetizer but,
naturally, eliminating the sausage can be eats as dessert at the end of meal or
in any other moment of the day.
Here is the recipe, similar in the
ingredients and in the realization to the most known gelo di mellone (watermelon
jelly).
