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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve this at room temperature, with shards of Pecorino cheese - YUM! Ingredients:
8 1/2 ounces dried calmyrna figs |
2 1/2 teaspoons currant jelly, warmed |
1 teaspoon sambuca romana |
2 tablespoons walnuts, chopped |
1/4 teaspoon anise seed |
Directions:
1. The jelly should be warmed so that is is reduced to a thick syrup before you begin.
2. Chop the figs very small, by hand, and add to the remaining ingredients.
3. Place all in a food processor and pulse to get it to clump together only.
4. 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.
5. Roll the sausage in a fig leaf (use more foil if you can't get a fig leaf), and tie it with string.
6. Set this in a wooden cask to age for a month. You can also put in the refrigerator for the same time for aging.
7. This recipe came from Carol Field, whom I adore.
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