Spicy and Sweet ‘Nduja-Stuffed Dates

Sunny Gerhart

At Olivero, a neighborhood kitchen and bar that brings in Italian and Spanish influences, Sunny Gerhart, co-executive chef/owner, proves that flavor-forward simplicity can steal the show. Consider his standout small plate: wood-grilled dates stuffed with housemade ’nduja, finished with a drizzle of olive oil and a pinch of fleur de sel. “The dates are sweet, earthy, spicy and slightly charred from the wood-burning grill,” says Gerhart.

The magic lies in the contrast: the rich, spicy ’nduja, made from confit pork belly and Calabrian chiles, plays against the natural sweetness of the dates, while the grill adds a smoky depth. “It delivers big, complex flavors in a tiny, unassuming package,” says Gerhart. “It is as uncomplicated as it gets. It is one of my favorites on the menu and has been since day one.”

No utensils are required here, and that’s part of the appeal. “There’s something about using your fingers to drag a sticky, spicy and slightly charred date through a plate doused with really nice olive oil and flaky sea salt that I find incredibly satisfying,” he says.

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