Ingredients
24 Pecan halves
24 large pitted dates
1 piece Parmigiano-Reggiano cheese
1 package sliced prosciutto
Freshly ground black pepper
Method
Sources
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dataset
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Compact sous vide circulator with app — Bluetooth control, 1100W
Fine zesting and grating for citrus, spices, hard cheese
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Compact sous vide circulator with app — Bluetooth control, 1100W
Fine zesting and grating for citrus, spices, hard cheese
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Heat oven to 350 degrees F. Place pecans on a baking sheet and bake 8 to 10 minutes, or until lightly toasted and fragrant. Cool. Raise oven temperature to 450 degrees F. Make a slit along top of each date. Cut the Parmigiano-Reggiano cheese into thin slivers. Stuff a pecan half and a sliver of cheese into each date. Quarter prosciutto slices lengthwise. Wrap each date with a strip of prosciutto. Place dates on a baking sheet; bake 6 minutes, or until prosciutto is crisp and cheese softens. Transfer dates to a plate and finish with a grinding of fresh pepper. Serve hot, warm, or at room temperature.