Prunes and prosciutto or bacon is a well known and appreciated combination. In this recipe it is made even more interesting and delicious by the presence of the orange zest and black tea (recipe taken from my precious collection of Sale&Pepe). I served them as an appetizer for the Easter lunch with my husband’s parents and a couple of friends and they were very appreciated. The arugula simply dressed with balsamic vinegar and olive oil is an ideal start for a rich meal.
Consider no more than three rolls for person as an appetizer and adjust proportions accordingly.
Dry pitted prunes
Provolone piccante or smoked mozzarella (provola)
slices of bacon, cut in half
1 orange zest
olive oil, balsamic vinegar, salt (to dress the salad)
Cut the cheese in 1/2 inches cubes. Grate the rind of the orange on a small-hole grater (just the color, never get to the white pith that is bitter). Put the cheese cubes in a small bowl with the orange peel, mix and set aside. Prepare a strong black tea, let it cool and add in the prunes. Let the prunes sit in the tea for 20 minutes.
Remove the prunes from the tea and absorb excess liquid with kitchen paper.
Make a cut in the prunes and place one cube of cheese in each prune (trying to grab some zest too!). Wrap 1/2 bacon strip around each prune and fasten the rolls with toothpicks.
Place on a wire rack in a shallow pan. Broil under medium-high heat for no more than 5-6 minutes, until the bacon is crisp.
You can either serve the rolls in one large plate for a buffet, or, if you are serving a dinner at the table, arrange individual small bowls like I did. In both cases place some arugula leaves at the bottom, dress them with salt, balsamic vinegar, and olive oil, and place above the arugula the rolls.
Serve warm with a cold prosecco!