Dattero E Pancetta Recipe
Make Dattero E Pancetta Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Prepare the Dates
Using a sharp knife, carefully make a lengthwise slit in each Medjool date and remove the pit. This will create a pocket for the pancetta.
- 2
Cut the Pancetta
Slice the pancetta into strips about 1 inch wide. Each strip should be able to wrap around the date.
Assembly
- 3
Wrap the Dates
Take one strip of pancetta and wrap it around each prepared date, ensuring that the date is fully covered. Secure the ends of the pancetta with a toothpick if necessary.
- 4
Add Rosemary
Finely chop the fresh rosemary and sprinkle it over the wrapped dates for added flavor.
Cooking
- 5
Preheat Oven
Preheat your oven to 200°C (400°F).
- 6
Bake the Dates
Place the wrapped dates on a baking tray lined with parchment paper. Bake in the preheated oven for about 15-20 minutes, or until the pancetta is crispy and golden.
Serving
- 7
Plate the Dish
Once cooked, remove the dates from the oven and let them cool slightly. Drizzle with balsamic glaze and sprinkle with cracked black pepper if desired. Serve warm.
