Salame Dei Fichi – fig salame

Print This Recipe Print This Recipe

This recipe for dried fig “salame” represents comfort food in the region of the Marches. In the countryside it was made with sun-dried white figs bound with Saba, grape juices reduced to syrup, and anise liquor. Currant jelly cooked to thick syrup is a good substitute, if you can’t find Saba. Roll it into the shape of a salame, wrap it in cellophane and gift with a chunk of aged pecorino cheese.

Ingredients
  • 8 1/2 oz. dried white figs (Turkish Ismir or California Calimyrna variety)
  • 2 1/2 tsp. Saba/ mosto cotto/ Saba
  • 1 1/4 tsp. Anisette/Sambuca liquor
  • 1/4 C. walnut halves
  • 1/4 tsp anise seeds

Instructions:

Cut off and discard the tough stems on the figs then chop the figs into small pieces by hand (do not use a food processor). Put all of the ingredients in a mixer or a food processor and pulse, mixing only until it begins to clump together. Set on a piece of tin foil and form into a tight cylinder, shaped like a sausage. Leave uncovered at room temperature for 3-4 days or until a skin has formed (the outside has dried). Wrap in cellophane and tie like a salami with fine string.

Adapted from “Italy in Small Bites” by Carol Field