Roasted Dates With Pancetta, Almonds And Chile
Serves: 4
Brad Rosenbaum
1 January 1970
Based on User reviews:
43
Spice
55
Sweetness
43
Sourness
48
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
Pitted Dates1 cup
Almond (sliced)1 tsp
Garlic (minced)1 tbsp
Unsalted Butter1 tbsp
Lemon Juice (fresh)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 375 degrees F
3
Put the dates on a small rimmed baking sheet and roast in the oven until heated through, about 15 minutes
4
In a medium saute pan over medium heat, cook the pancetta until it is three-quarters crisp, about 5 minutes
5
Add the almonds and continue cooking until they brown, a few minutes
6
Add the garlic and cook for another minute or so
7
Add the red pepper flakes and stock and bring to a simmer, scraping the bottom of the pan with a wooden spoon
8
Remove the pan from the heat and whisk in the butter, stirring continuously until the butter is melted
9
Stir in the lemon juice and parsley
10
Add the dates to the pan and swirl and toss them in the sauce
11
Divide the cooked dates among 4 to 6 plates and spoon the sauce over them