Tag Archives: Bacon

Involtini di Prugne e Bacon (Prunes and Bacon Rolls)

6 Apr

This a fast and irresistible appetizer prepared with only two ingredients: prunes and bacon. Pitted prunes are wrapped with bacon and cooked in the oven until bacon becomes crispy and tasty. The combination of prunes and bacon is delicious: the sweet flavor of prunes mix well with the bacon’s salty taste. When the bacon fat melts during cooking, it lends a special touch of extra flavor to the prunes. When you start eating these appetizing bites, it is hard to stop…..uno tira l’altro!

Preparation time: 10 min. Cooking time: 10 min Servings: 4

Involtini di prugne e bacon

8 thin slices of bacon
8 pitted prunes
8 toothpicks

1. Preheat oven to 180 °C
2. Soak prunes for 8 min. in water. Remove and dry
3. Wrap each prune with a sheet of bacon (about 15 cm long and 2.5 cm wide ). Pierce a toothpick through center of prunes to hold bacon into place
4. Arrange the rolls on a baking sheet covered with a baking paper
5. Bake for 8-10 minutes, turning once, until bacon is crispy. Remove from oven and serve hot.

Note: You can substitute the prunes with almond-stuffed dates. -Paola


Pane con Pancetta e Formaggio (Bacon and Cheese Bread)

7 Oct

This delicious bread, soft and tasty, and flavored with bacon and cheese, originates from the regions of Tuscany and Umbria in central Italy.  The bread is simple and quick to prepare and is a suitable recipe to accompany a cocktail, a salad, or a picnic.

Preparation time: 55 min.               Baking time: 50 min.

Pane con Pancetta e Formaggio 

3 large eggs
370 g  (2 ¼ cups) all-purpose flour
15 g (3 teaspoons) baking powder
150 g (about 1 cup) diced Swiss cheese (Emmenthal)
150 g (1 ½ cups) grated Parmesan cheese
80 g (½ cup) diced bacon
60 ml olive oil (Extra Virgin)
150 ml milk

Preheat the oven to 170°C (350°F)
1. Mix the flour, baking powder and grated Parmesan cheese in a medium bowl
2. Add the eggs, olive oil and milk, mix until well blended
3. Add the Swiss cheese and the bacon
4. Stir well until the dough is smooth (you can add extra milk)
5. Pour the dough in a greased and floured bread pan (34 cm x 10 cm)
7. Bake for 50 min.

Let the bread cool in the pan for 5 min. on a rack, then remove it from the pan and let it cool on the rack or about 15 more minutes.  

My son can hardly wait for this bread to cool before cutting into it.  It’s excellent served at room temperature, but he says that it tastes best just out of the oven!  -Paola

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