Pancetta Wrapped Dates with Bocconcini

From issue #6.
Photography by Photography by Elizabeth Goodall.
Pancetta Wrapped Dates with Bocconcini

Everyone loves small, deep fried tastes. These house layers of surprise flavours as you bite first into the salty pancetta, then the sweet date and finally the creamy bocconcini.


20 large fresh Medjool dates
100 grams bocconcini or mozzarella
10-15 thinly cut slices of pancetta or streaky bacon
2 eggs, beaten
1 cup dried breadcrumbs
vegetable oil
sea salt


Carefully cut the dates open lengthways and remove the stones. Cut the bocconcini into small pieces and place one inside each date. Close to seal the cut. Wrap each date in half a strip of pancetta, dip into the beaten egg and roll in the breadcrumbs.

Heat enough oil in a wok or saucepan to cook the dates. Fry in batches until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and serve immediately piled on a plate. Makes 20

Bocconcini: small balls of fresh mozzarella that come stored in whey. Drain before serving. Available in good
supermarkets and specialty food stores.

Pancetta: Italian bacon made only from the belly, that is cured with salt, pepper, and other spices, but is not smoked.