Cut the melon in half, slice it, remove the rind, scoop out the seeds and flesh, and cut the flesh into pieces. Place the pieces on a large plate or in a container. In a large skillet, add 1 cup olive oil, butter, and sparkling wine. Let the butter melt, then divide the melon into three portions.

Add the first portion of melon to the skillet and cook over medium heat until it softens and reduces. Once done, add the second portion and repeat the process. Then add the third and final portion.

Let it cook a bit longer, stirring occasionally.

Turn off the heat and let it cool. Transfer the mixture to a blender and blend until smooth. Pour into a container and let it cool to room temperature. Once no longer warm, refrigerate for at least 2 hours to chill.

When serving in a bowl, glass, or cup, season with salt, pepper, olive oil, and spices. If desired, top with grated hard-boiled egg.