Figs have always been one of the most delectable fruits exulted in traditional Italian rustic cuisine. In Le Marche region for centuries the fig has represented  a genuine institution. To preserve this biblical fruit, peasants of the region invented this original sweet dessert which has now become a SLOW FOOD PRESIDIUM, though it could even be considered a ‘recycling’ sweet, using whatever ingredients you have on hand. Therefore our ingredients are actually just more or less the following, so free your imagination!

Ingredients
1 kg fresh figs
50 g ground almonds
50 g ground walnuts
50 g ground pistachios
50 g ground dark chocolate
a total of 70 g of one or more of the following: candied orange peel, candied dates, candied citron in any proportion (if you do not care for candied fruit, just leave them out)
2 tablespoons brandy
1 packet ( ¼ tsp) vanilla powder
1 pinch salt
fig leaves for wrapping the salame, when available

Preparation

1. Dry the peeled figs in the oven and then grind. You can use a blender.

2. Now put the figs in a mixing bowl and slowly mix with the finely ground almonds, pistachios, chocolate, and candied fruit.

3. Add the brandy, vanilla, and a pinch of salt. Amalgamate carefully into a thick paste.

4. Spread the paste onto a sheet of waxed oven paper and roll tight into a fat sausage shape. Tie with kitchen string well.

Mom Gabri says to leave it in the fridge for at least two hours for the best results and enhanced flavour. Then slice and serve.

AND… BUON APPETITO!