Pancetta-wrapped grilled mozzarella is one of those quick-to-assemble dishes that’s perfect for entertaining. Inspired by a dish I used to love years ago at Castelmola restaurant in Leichhardt, the addition of mustard fruit takes this snack from yum to wow! I use Vannella nodini – large, juicy, bite-sized knots of fresh mozzarella – but you could use smaller bocconcini if they aren’t available. Flat pancetta is best, but improvise if you need to by using the fatty strip from rolled pancetta and saving the meaty centre for another dish. I really enjoy these snacks with a glass of Ponente 270 Lambrusco dell’Emilia (imported by Godot Wines). Salute! See the video below for another cheesey Italian classic.
Makes about 14 pieces
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Nodini, literally ‘knots’, are juicy bite-sized knots of fresh mozzarella. Vannella Cheese produces an excellent version.
Use any firm fresh mozzarella instead of nodini, such as bocconcini (‘little mouthfuls’), ciliegine (‘cherries’), ovoline (‘little ovals’).
Pancetta comes in two basic shapes: round (arrotolata) and flat (stesa). It can be salt-cured, smoked or spiced up with some dried chilli flakes. Flat is best for this recipe, but you can make do with round if that’s all that’s available. Use the chilli- flecked version if you like a little extra heat.
Mostarda di frutta is spicy candied fruit in a mustard-flavoured syrup from northern Italy. Pears, quinces, cherries and other fruits are commonly used.
