Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

Salame dei Fichi Recipe

Ingredients

How to make it

  • The jelly should be warmed so that is is reduced to a thick syrup before you begin.
  • Chop the figs very small, by hand, and add to the remaining ingredients.
  • Place all in a food processor and pulse to get it to clump together only.
  • Set the blended mixture on a piece of foil. Form a "sausage" of it, and let it stand on the counter, at room temperature, uncovered, for 3 to 4 days. I've put a fine linen hanky over it to keep flies away, and it works fine. You want a skin to form over it.
  • Roll the "sausage" in a fig leaf (use more foil if you can't get a fig leaf), and tie it with string.
  • Set this in a wooden cask to age for a month. You can also put in the refrigerator for the same time for aging.
  • This recipe came from Carol Field, whom I adore.

People Who Like This Dish 1
Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

The Cook

deliathecrone Johnston, SC

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes