Prep 15 mins
Cook 25 mins
Original recipe from the oldest known surviving cookbook, "De Re Coquinaria," By Apicius, written in the first centry A.D. Recipe "modernazation" found in "The Philospher's Kitchen" by Francine Segan.
- 12 large dates
- 3 tablespoons blanched almonds, coarsely chopped
- 2 tablespoons walnuts, coarsely chopped
- 1⁄2 cup red wine
- 2 tablespoons honey
- 1⁄2 teaspoon pepper, Freshly ground
- 6 ounces cheese, such as Kefalo Graviera, cut into wedges
- coarse sea salt
- 1 lemon, zest of
- With a sharp knife, make a small cut lengthwise in the top of each date and remove the pit.
- Lightly toast the almonds and walnuts over medium-low heat.
- Using a teaspoon, fill the datees with the nut mixture.
- Simmer the wine, honey and pepper over medium heat for about 15 minutes.
- Place the dates, cut side up, in the pan and continue to simmer until warm or about 5 minutes.
- Serve the warm dates with the cheese wedges and top with a sprinkle of sea salt and lemon zest.
What fun! I love the idea that my lunch was possibly the same as what a Roman would have eaten. Great tool for home-schooling too. Fortunately, they turned out delicious...hot, sweet and spicy. I skipped the salt and did not serve them with cheese (none in the house). Fun, tasty and quick...with a little history on the side.