Parmigiano Reggiano and Pecan-Stuffed Dates
From peetabear 16 years ago
- - to make
- Serves 16
this is a recipe from Mary Ann Esposito, star of the popular Italian cooking show "Ciao Italia!" on PBS it is a fast, easy appetizer recipe that looks great on an appetizer tray... this is some interesting information on the cheese. Read more ..............What makes Parmigiano Reggiano unique is that, by law, it can be produced in only one place on earth-a designated region in Northern Italy-using the same methods that have been used there for the past 900 years. The cows are fed a natural diet of grass and hay that results in superb milk. Highly skilled cheese makers oversee the making of the cheese, which is lovingly aged for about 24 months. "No assembly-line production here," says Esposito. "To see the making of Parmigiano Reggiano is a wondrous thing. There's so much tradition and symbolism associated with it." See less
Ingredients
- • 16 large pitted dates shopping list
- • 2 ounces parmigiano Reggiano cheese shopping list
- • 16 pecan halves shopping list
How to make it
- Slit dates in half lengthwise. With the tip of a knife, gently pry off thin pieces of the cheese from the chunk, just slightly larger than the pecan halves. Slip a piece of cheese and a pecan half into each date. Arrange on a platter and garnish with parsley, if desired.
- Serving Size: Makes 16 Stuffed Dates
People Who Like This Dish 3
- quaziefly ALL POINTS
- joe1155 Munchen, DE
- valinkenmore Malott, WA
- snowcat17 Milwaukee, WI
- peetabear Mid-hudson Valley, NY
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 4 people-
This sounds so delicious I could scream!
joe1155
in Munchen loved it
-
HI peeta, I just saw your recipe and I WANT NOW!!!:) HIGH FIVE FORKS Great One!!
snowcat17
in Milwaukee loved it
-
My three favorites - can't beat this!
valinkenmore
in Malott loved it
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "