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Roasted Dates With Pancetta & Almonds Recipe

House Home Photo Roasted Dates With Pancetta And Almonds Recipe

The sweetness of the dates, the savoury saltiness of the pancetta, the nuttiness of the almonds, and spicy heat of the chili make this Iron Chef dish a crowd pleaser. Serve to guests as a holiday dinner party starter. Leftover dates can be puréed and used as a spread on croutons or served as a condiment with a cheese course. Michael Symon is an acclaimed Food Network host, chef and owner of well-known restaurants across the U.S. like Lola, Lolita, Parea, and The B Spot.

Yield: 
4 servings
Ingredients: 

2 cups pitted dates
3 oz. pancetta, finely diced (1/2 cup)
1/2 cup sliced almonds
1 tsp minced garlic
1 tsp crushed red pepper flakes
1 cup chicken stock
1 tbsp unsalted butter
1 tbsp fresh lemon juice
1 tbsp chopped fresh flat-leaf parsley leaves

Instructions: 

Step 1: Preheat the oven to 350°F.

Step 2: Put the dates on a small rimmed baking sheet and roast in the oven until heated through, about 5 minutes. Turn off the oven but leave the dates in there while you cook the pancetta.

Step 3: In a medium sauté pan over medium heat, cook the pancetta until it is 3/4 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.

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

Reprinted with permission from Michael Symon's Live to Cook (2009 Clarkson Potter).

Photo Iron Chef Michael Symon Live To Cook Roasted Dates

Author: 

Michael Symon

Photographer: 

Ben Fink

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