Signature Dish of Koko

Chorizo-Filled Dates in Bacon

The only chorizo I could find came in a plastic casing and was not in the least firm enough to slice so I just removed the casing and fried off the chorizo and drained off the fat, then stuffed the dates. I would lay out a slice of bacon and run the back of a knife along it lengthwise to flatten and stretch it a little, one slice of bacon wrapped only two dates.

Koko

Recipe By: Chef Gregorio Camarero (Los Monteros Hotel Marbella)
Serving Size: 6
Categories: Tapas

Fritos De Datiles Y Chorizo
1 2oz chorizo sausage
12 dried dates, pitted
3 slices bacon, cut in quarters crosswise
1 egg, lightly beaten
1 teaspoon water
Flour for dusting
Oil for frying

Cut off the ends of the chorizo and slice the sausage crosswise into 3 equal pieces, about 3/4 inch each in length (remove the skin if it is tough) Cut each of these pieces in half lengthwise and in half again, to make a total of 12 "sticks" (If your chorizo is thick, these pieces may be to large for the dates, in which case cut in half again) Insert each chorizo piece into a date and close the date around it. Wrap a strip of bacon around each date. Secure, if necessary, with a toothpick. (May be prepared ahead)

Place the wrapped dates in a skillet with the seam side of the bacon down and saute until the bacon is golden. Turn and brown on the other side. Drain on paper towels. You may now serve the dates, or proceed to coat and fry them. If you are continuing, this step may also be done in advance.

Wipe out the skillet, then heat the oil at least 1/2 inch deep to about 380°F. Dust the dates with flour, then dip them into the egg and immediately into the hot oil. Fry until golden, turning once. Or better, use a deep-fryer. Drain and serve right away.

Source: "Tapas: The Little Dishes of Spain"

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