Seggiano Fig Ball For Cheese
This ancient and delicious recipe uses juicy dottato figs from Calabria, in southern Italy. Plump, sun-dried figs are soaked, cooked and shaped into balls, then wrapped in fig leaves and slow baked to perfection.
The caramel and liquorice flavours are a delicious complement to soft cheeses, such as pecorino and ricotta. Slice with a sharp knife and serve.
Ingredients: Baked dried dottato figs.
Naturally high in fiber. Fig leaves are not intended for consumption.
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