Roasted Dates with Pancetta, Almonds and Chile

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 cups pitted dates
  • 3 ounces pancetta, finely diced (1/2 cup)
  • 1/2 cup sliced almonds
  • 1 teaspoon minced garlic
  • 1 teaspoon crushed red pepper flakes
  • 1 cup chicken stock, homemade if available
  • 1 tablespoon unsalted butter
  • 1 tablespoon fresh lemon juice
  • Zest of 1/4 lemon
  • 1 tablespoon chopped fresh flat-leaf parsley
Directions
Watch how to make this recipe.
  • Preheat the oven to 375 degrees F.

  • Put the dates on a small rimmed baking sheet and roast in the oven until heated through, about 15 minutes.

  • In a medium saute pan over medium heat, cook the pancetta until it is three-quarters crisp, about 5 minutes. Add the almonds and continue cooking until they brown, a few minutes. Add the garlic and cook for another minute or so. Add the red pepper flakes and stock and bring to a simmer, scraping the bottom of the pan with a wooden spoon. Remove the pan from the heat and whisk in the butter, stirring continuously until the butter is melted. Stir in the lemon juice and parsley.

  • Add the dates to the pan and swirl and toss them in the sauce. Divide the cooked dates among 4 to 6 plates and spoon the sauce over them.


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    This recipe is featured in:

    Thanksgiving Entertaining