Roasted Dates with Pancetta, Almonds and Chile – a delicious recipe with dates, pancetta, almonds, garlic, red pepper, chicken stock. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 375 degrees F.
2
Put the dates on a small rimmed baking sheet and roast in the oven until heated through, about 15 minutes.
3
In a medium saute pan over medium heat, cook the pancetta until it is three-quarters crisp, about 5 minutes.
4
Add the almonds and continue cooking until they brown, a few minutes.
5
Add the garlic and cook for another minute or so.
6
Add the red pepper flakes and stock and bring to a simmer, scraping the bottom of the pan with a wooden spoon.
7
Remove the pan from the heat and whisk in the butter, stirring continuously until the butter is melted.
8
Stir in the lemon juice and parsley.
9
Add the dates to the pan and swirl and toss them in the sauce.
10
Divide the cooked dates among 4 to 6 plates and spoon the sauce over them.
232
kcal
Calories
14
g
Fat
5
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 cups pitted dates, 3 ounces pancetta, finely diced (1/2 cup), 1/2 cup sliced almonds, 1 teaspoon minced garlic, and more.
Yes, Roasted Dates with Pancetta, Almonds and Chile falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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