Tag: date
Citrus and Date Relish with Branzino
If you’ve heard it once, you’ve heard it a thousand times, WE LOVE TINNED FISH! We can’t say enough about all the wonderful flavors and brands we stock on the Aperitivo shelves. While tinned fish can serve as a quick and easy snack or meal, it’s nice to make something to enjoy alongside.
This citrus and date relish is a yummy condiment to serve on top of any tinned fish, especially the tinned Branzino Grigliato. It brings a freshness and brightness, along with a textural contrast to the soft fish. You could also use this relish to accompany any other cooked fish, with pita chips or on top of some mixed greens.
Any combination of citrus would work with the recipe – grapefruits, oranges, blood oranges, tangelos, etc.
Citrus and Date Relish with Branzino
3 medium mixed citrus- 8-10 kumquats
- 1 small shallot, minced
- 1 small jalapeño, seeded and finely chopped
- ¼ cup cilantro, chopped
- 2 Tbsp fresh mint, chopped
- 4 dates, pitted and chopped
- Salt
- EVOO
- 1 tin IASA Branzino Grigliato
Using a sharp paring knife, slice the peel and pith off of each citrus. Holding the citrus over a bowl to catch the juices, slice alongside the membrane to remove the segment.* Gently tear or chop each segment into 3 or 4 smaller pieces. Add the citrus pieces to the bowl.
Slice the kumquats in 3 or 4 pieces, removing the seeds as you go. Add to the bowl with other citrus pieces.
Add the minced shallot, chopped jalapeño, cilantro, mint and dates to the bowl and gently stir to combine. Drizzle in a few teaspoons of olive oil, a pinch of salt and stir.
To serve, remove the branzino from the tin and set on serving plate. Spoon the relish over the top of the fish. Serve with a bright and crisp white wine, like a Sauvignon Blanc or Grüner Veltliner.
Relish will keep for a few days, but is best if served immediately.
*If you need some help supreming the citrus, follow this guide.
Pesto Bianco Stuffed Dates
Just when we thought we couldn’t love La Quercia any more, they send us these INSANE meat spreads.
Image source: La Quercia
Similar to Nduja, the Pancetta and Pesto Bianco spreads are made with delicious cured meats from humanely raised and responsibly sourced pork, sea salt and spices.
The Pesto Bianco is a savory lardo spread made from the cured fat from La Quercia’s prosciutto. The aged lardo is blended with sea salt, black pepper, rosemary and red chili flake.
It can take the place of butter in almost any application – worked into biscuit or tart shell dough, served over a steak, or tossed with warm pasta.
Image source: La Quercia
These two-ingredients snacks are perfect to serve with drinks at your own Aperitivo time. The subtle sweetness of the warmed dates and the softened, rich Pesto Bianco make for an addicting bite.
Pesto Bianco Stuffed Dates
- 1 container, Medjool dates
- 1 package, La Quercia Pesto Biano
- Toothpicks
- Chives and rosemary (optional)
Preheat the oven to 350℉.
Pit the dates by slicing a small slit down the length of the date, being careful as to not slice through it entirely. Gently pull the pit out, leaving a contained space for the filling.
Using a spoon or your fingers, stuff a small amount of the Pesto Bianco spread inside the date. Secure with a toothpick and place on a baking sheet. Repeat with remaining dates.
Heat in the oven until warmed through, about 5 minutes.
Transfer to a serving dish, top with chopped herbs (optional) and serve immediately.
