Saturday, 3 October 2015
Salame de figo e amêndoa -simples real
Cooking is not always about doing the right thing, but can be about being able to create a new masterpiece when something goes wrong....As you well know this happened to me recently and I created a Christmas cake out of what was potentially fig soup.Never one to be defeated I have now returned to the original recipe I was trying to make in the first place, and having read it properly I purchased dried figs as opposed to fresh and set about making the fig salami.How could anything simple (just 4 ingredients) have gone so disastrously wrong?
Salami de figo
the original recipe originates in Italy,but I have adapted it so I could use lovely Algarvian ingredients like almonds and Algarvian liqueurs
Makes one 15" (35cm) long roll
1 pound (500g) dried figs,preferably not too hard
4 tablespoons balsamic vinegar reduced by 1/2 over heat to a syrup
1 tablespoon almond liqueur
1 tablespoon orange liqueur
1/2 cup coarsely chopped almonds or a mix of walnuts, almonds and hazelnuts
Chop the figs into small pieces.Place in a food processor with the liquids and the nuts, and pulse until the mixture clumps together.Add a little more liqueur if needed.
Turn out onto a work service with aluminium foil covered with fig leaves. Shape the mixture into a log about 15" (35cm)long.Roll the fig leaves around the log and apply pressure with your fingers so they adhere to the log.Loosely bring the foil up over the fig leaves so it loosely covers the log..Leave the log to rest at room temperature until it firms up and forms a skin (about 2 weeks).Then wrap the log in foil and store in the refrigerator for up to 3 months.The fig paste is best after a month,as it will be firmer and therefore easier to slice.Use a sharp knife dipped in hot water.Slice thin and serve with goat´s or sheep´s milk cheeses and a few toasted almonds.