This traditional sweet is often served with cheese and is similar, but less sweet, to the panforte from Siena. The recipe varies from region to region and the shape varies as well. In Calabria the mixture is wrapped in fig leaves. I often shape into a rectangle and spice like a panforte, baking it to dry it. —divinacucina
dried figs, stem removed
prune juice, ( will be reduced to 1/4 cup)
walnuts, chopped. Leave a few pieces whole
sambuca or anice liquor or anice seeds, to taste
Reduce the prune juice from 1/2 cup to 1/4 cup over medium heat. ( In Italy, we use vin cotto, a fresh grape juice reduction).
Make sure the figs have any hard part of the stem removed. Cut into small pieces and place in a pot to cook.
Add the reduced juice to the pot with the figs and if you are adding any liquor add it now, ( or the seeds). Cook to break down the figs a little. If dry, add a tiny bit of water.
Remove from heat and stir in the walnuts.
Place the mixture on baking parchment and tie like a salami and let rest a few days in the refrigerator before serving.
I like to hang mine like a real salami and let in dry at room temperature in the kitchen.