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Home Unique Stew Stew Stew With Celery Ribs

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.

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The Cook

deliathecrone Johnston, SC

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