I first had this recipe at Dievole, a wine estate in Chianti that dates back to medieval times. Sitting in the petite, centuries-old family chapel, we were served a lovely Chianti that was fresh, vibrant, and full of sangiovese's characteristic tart cherry-berry flavors. To complement the wine, the estate workers brought out a tray of prunes wrapped in pancetta (Italian bacon), still hot from the oven. It was a perfect pairing that I've imitated at subsequent dinner parties, to my guests' delight. It's great for hosts, too, since the recipe is elegant while also being quick and easy.

(Serves 4-6)
12 dried prunes
12 almonds, whole
12 thin slices pancetta (or substitute unsmoked bacon)

Preheat over to 400 degrees. Stuff each prune with an almond. Wrap each prune with a slice of pancetta (secure with toothpick) and place on baking sheet with opening of pancetta face down. Bake for 15 minutes or until the pancetta is crisp and golden, turning once.

N.B. The trick is finding dried prunes that are not overly dry, but still somewhat tender. Look for stores with bulk containers and high turnover. I get mine at a nearby Middle Eastern store in Brooklyn. A health-food store would also be a good bet. If you buy the boxed, grocery-store prunes and the prunes are on the dry side, soak them in white wine until soft, then stuff. A friend tried this recipe with dried figs, which she said was an excellent alternative.

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