Fig Salami from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and Franco Tarus
A slice or two of lonza di fichi is good served with pecorino cheese. Originally it was eaten with a slice of bread as a snack.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Rolling pin
Ingredients
- 1 tablespoon vanilla essence
- 1 liqueur glass crème de menthe
- 2 teaspoons freshly ground cinnamon
- 400 g/14 oz chopped dates
- 100 g/3½ oz whole pistachios
- 200 g/7 oz walnuts, roughly chopped
- 150 g/5 oz natural candied peel, finely chopped
- 1 liqueur glass Strega
- 1 liqueur glass anisette
- 200 g/7 oz bitter chocolate, chopped
- 1 liqueur glass brandy
- 200 g/7 oz almonds, roughly chopped
- 2 kg/4½ lb dried honey figs, no flour dusted on top
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