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Receta Italian stuffed Medjool DATES

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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:

Tiempo de Prep:
Raciónes: 2 persons


  • . 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 additives or preservatives!


  1. . Easily remove pits from the dates in order to 'Butterfly' them. With a pairing knife, slice them by leaving each end slightly attached.
  2. . Spread the dates open and fill with a generous amount of Torta Mascarpone and/or Prosciutto as well as sparingly adding the toasted pecans.
  3. . Close the date very slightly in order to have its shape hold the filling properly.
  4. . Display on the platter and serve with a fabulous glass of dry white wine or a 'Merlot' red.
  5. . Flavourful
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  • Patricia Turo
    Delicious looking antipasti.
    Hope you had a nice Thanksgiving.
    Yo he cocinado/probado esta receta

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