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Delicious looking antipasti.
Hope you had a nice Thanksgiving.
Regards,
Patricia
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Medjool DATES get stuffed with decadent ITALIAN delicacies: Prosciutto di Parma...Torta Mascarpone {aka DolceLatte} as well as PECANS. Indulgent treats which will undoubtedly open appetites ;o) I really hope you have a chance to stuff dates in this very special way.
For a dedicated post...please refer to:
http://www.foodessa.com/2010/11/italian-stuffed-dates-appetizer.html
Ingredientes
- . 6 dried Medjool dates*
- . 8 slices of Prosciutto crudo di Parma (sliced paper thin)
- . 75 grams (3 ounces) Torta Mascarpone cheese** (the 'Galbani' dolcelatte preferred)
- . 8 whole Pecans (very slightly roasted)
- . Ajvar mild*** (optional garnish)
- .
- .>>Notes:
- . > * Harvesting season for the lush Medjool dates are from mid-August to mid November. 'Deglet Noor' dates can also be used.
- . > ** If absolutely necessary...the TORTA MASCARPONE can be substituted by: Gorgonzola Dolce...Dolceverde...or also a Torte Gaudenzio cheese.
- . > *** Ajvar (mild)...It is simply a blend of finely pureed roasted peppers, eggplants, vinegar, sunflower oil, garlic, a touch of sugar and a tinch of hot pepper...and the bonus...no additives or preservatives!
Direcciones
- . Easily remove pits from the dates in order to 'Butterfly' them. With a pairing knife, slice them by leaving each end slightly attached.
- . Spread the dates open and fill with a generous amount of Torta Mascarpone and/or Prosciutto as well as sparingly adding the toasted pecans.
- . Close the date very slightly in order to have its shape hold the filling properly.
- . Display on the platter and serve with a fabulous glass of dry white wine or a 'Merlot' red.
- . Flavourful wishes...FOODESSA.com
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