Fig and Walnut Salami

• • • Makes one 6- to 7-inch salami • • •

This whimsical dried fig concoction, spiced with cinnamon, cloves, and pepper, hovers between sweet and savory. It mimics the shape of lonza (cured pork loin) or a small salami. For full effect, roll the fig salami in confectioners’ sugar before serving. It goes beautifully with all sorts of cheeses, including Gorgonzola, robiola, and extra-aged Parmigiano-Reggiano.

4 ounces (113 g) dried Mission figs

4 ounces (113 g) dried Calimyrna figs

1 whole clove

1 small cinnamon stick

Zest of 1 small orange, in strips (no white pith)

½ teaspoon whole anise seeds

2 cups (473 g) dry red wine, such as Sangiovese

½ teaspoon fine sea salt

½ teaspoon freshly ground black pepper

¼ to ½ cup (50 to 100 g) sugar

½ cup (57 g) walnuts, toasted and coarsely chopped (see Cook’s Note)

Confectioners’ sugar, for rolling the salami

Equipment

1 clean 1-quart jar with a tight-fitting lid (I use a swing-top jar with rubber gasket)

Kitchen twine

1 • Put the figs, clove, cinnamon stick, orange zest, and anise seeds in the jar and pour in the wine. Cover tightly and let the mixture steep on the countertop for 4 days. Once steeped, drain the figs in a colander set over a bowl, reserving the steeping liquid. Fish out the cinnamon stick and whole clove (if you can find it) and discard.

2 • Transfer the figs to the bowl of a food processor. Add the salt, pepper, and sugar, and process to a coarse puree. Scrape the mixture into a small heavy-bottomed saucepan and pour in ¼ cup of the reserved steeping liquid. (Don’t toss the remaining liquid; see Cook’s Note for instructions on how to make fig wine syrup.) Bring to a simmer over medium heat and cook, stirring constantly, until the wine is evaporated and the puree pulls away from the sides of the pan. Taste and add more sugar if you like. Stir to dissolve, then remove from the heat and fold in the walnuts.

3 • Scrape the fig puree onto a piece of parchment or waxed paper and pat it into a rough log shape about 2½ inches in diameter. Roll the log up in the parchment, smoothing it out as you go, and tie the ends tightly with kitchen twine. Set the log in an oval dish—
I use a corn-on-the-cob dish; its concave shape allows the fig salami to set without flattening the bottom. Let the salami cure in the refrigerator for at least 2 weeks before serving. It should be firm enough to slice, though not hard.

4 • When the salami is ready, unwrap it and roll in confectioners’ sugar to mimic the “bloom” of real salami; tap off the excess. Cut into slices and serve with cheese as an appetizer.

Cook’s Note • To toast walnuts, spread them out on a baking sheet and bake at 350°F until fragrant and lightly browned, 7 to 8 minutes. Let cool completely.

SPICED FIG–WINE SYRUP

Strain the leftover wine used to steep the figs through a fine-mesh sieve lined with cheesecloth. You should have about 1½ cups. Pour the wine into a small heavy-bottomed saucepan and add ½ cup (50 g) sugar. Bring to a simmer over medium heat and cook, stirring to dissolve the sugar, until slightly thickened (it will thicken more as it cools). Funnel the cooled syrup into a clean bottle and store at room temperature. The syrup is delicious drizzled over Almond Gelato (page 289) or ice cream. Add a splash to salad dressing or toss with roasted or grilled fruit.