Prunes and Gorgonzola wrapped in pancetta
Item 1 of 1
These simple canapés from Bruno Loubet look impressive and are truly delicious. What's more they are simple to prepare and allow some fine Italian ingredients to shine.
First published in 2015
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Ingredients
Metric
Imperial
- 16 prunes, pitted
- 150g of Gorgonzola
- 16 pancetta slices
- 3 tbsp of vegetable oil
- 3 tbsp of walnuts
- 1 handful of celery leaves
- black pepper
SAVE RECIPE
Equipment
- 16 cocktail sticks
Method
1
Place the prunes in a pan and cover with water. Bring to the boil, then leave to rest in the water for 5 minutes. Drain and pat dry. Cool a little
- 16 prunes, pitted
2
Cut the Gorgonzola into 16 cubes and push one cube into each prune. Wrap each prune in a slice of pancetta. Use a cocktail stick to hold each one together
- 150g of Gorgonzola
- 16 pancetta slices, narrowly sliced
3
In a frying pan, heat the vegetable oil and add the wrapped prunes. Colour on each side
- 3 tbsp of vegetable oil
4
Just before serving, put the prunes on a baking tray in an oven heated to 200°C/gas mark 6 for 2 minutes
5
Roughly crush the walnuts and serve on plates alongside the prunes and a few celery leaves. Season with a good grind of black pepper and serve
- 3 tbsp of walnuts
- 1 handful of celery leaves
- black pepper
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