Instructions: 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 saute pan over medium heat until hot. Add the zucchini and saute until the pancetta is crispy but the zucchini is still nearly raw, about 5 minutes.

chefs note

Place 3 zucchini batons on top of each portion of melon, drizzle with balsamic vinegar, and dust with parsley. Serve immediately.

(Serves 4)

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