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, pecorino and ricotta. Slice with a sharp knife and serve.
GMO Free | Vegan | Vegetarian | Gluten Free | Palm Oil Free
Baked dried dottato figs