Symon Sundays: Roasted Dates with Pancetta, Almonds and Chile

So, I've missed a couple weeks in this cycle of Symon Sundays, for one reason or another, but I certainly didn't anticipate not being able to make one of my own selections. I chose Sheep's Milk Ravioli with Brown Butter and Almonds and Roasted Dates with Pancetta, Almonds and Chile, both recipes I was looking quite forward to. You can imagine my disappointment when I realized I was going to just have to toss my uncooperative ravioli dough in the trash. I could've given it another try, but I didn't want to waste another 9 egg yokes, and most likely have the same outcome.

Since I, of course, don't want it to take credit for the problem with my pasta dough, I'm going to blame it on the ridiculous humidity we've been having the past few days. Also, on the fact that my house just wouldn't cool down yesterday, and it was 83 degrees in my kitchen. I don't know how much of a factor humidity and temperature actually play in making pasta, but it made me feel better for it to be the fault of Mother Nature.


Another thing that made me feel better...this delicious appetizer. These little babies had it all- sweetness from the dates, spice from the crushed red pepper, and saltiness from the pancetta (not to mention the toasted almonds, garlic, lemon, and parsley, and what they added.) It was a riot of flavor, and yet such a simple recipe to make. My only complaint was that amount of stock used was a bit excessive in my opinion. I would suggest cutting it back, but other than that, these were really, really good.

Apparently, so was the ravioli, so if you want to check out that recipe by someone who didn't have the problems I did, visit Joanne's blog. (She also made this appetizer into a salad with goat cheese, arugula and dried cranberries, which sounds amazing.)


Roasted Dates with Pancetta, Almonds and Chile
from Michael Symon's Live to Cook
serves 4 to 6

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 (I used vegetable because that what I had. I would use a lot less next time, perhaps half)
1 tbsp unsalted butter
1 tbsp fresh lemon juice
1 tbsp chopped fresh flat-leaf parsley leaves

Preheat oven to 350 degrees. Roast the dates on a rimmed baking sheet for 5 minutes. Turn off oven, but leave the dates in there while you cook the pancetta.

In a medium saute pan over medium heat, cook the pancetta until it is three quarters of the way crisp, about 5 minutes. Add the almonds and continue cooking until they are brown, a few minutes. Add the garlic, and cook for another minute.

Add the red pepper flakes and the stock and bring to a simmer, scraping the bottom of the pan with a wooden spoon. Remove pan from heat, and wisk in the butter, stirring continuously until the butter is melted. Stir in lemon juice and parsley.

Add the dates to the pan and swirl and toss them in the sauce. Divide the cooked dates among four to six plates and spoon the sauce over them.