Prunes and Gorgonzola wrapped in pancetta
by Bruno Loubet
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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.
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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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