Recipe by MarraMamba
A great addition to an hors doeuvres table, or as a gift. Also perfect with a set of cheeses. This fig salami is absolutely delicious and easy to make too! Comes from the Marche area of Italy. If you have vino cotto use that instead of the prune juice but its hard to find.
Top Review by Chef Kate
The flavor is outstanding! I wish my 'salami' was harder--and thus easier to slice, but that may be because I didn't cook it down enough (the instructions are a bit vague). But that's quibbling--this is such a refined addition to a cheese plate, or to an antipasto which contains salty and strong flavored meats and fish. not to meention that it's pretty darn good just to nibble on. I hope next time I will cook it dow n a bit more and that the logs ill end up firmer--and ther will be a next time--this is terrific! Thanks, Marra!
- 1⁄2 lb dried fig
- 1⁄2 cup prune juice, reduced down to 1/4 cup (boiled down)
- 1⁄8 cup anise-flavored liqueur (like sambuca or ouzo)
- 1⁄2 cup walnuts, lightly chopped
Directions See How It's Made
- take the hard stems off the ends of the figs and cut into small pieces.
- Add the prune juice and liquor. Stir to combine, if seems to dry add a little water.
- Cook stirring to break down figs.
- Add the walnuts and mix well off the heat.
- Place the mixture on a non stick baking pan and roll to make a salami like shape.
- Tie like a salami and let rest a few days in the fridge before serving.