Stuffed Dried Figs / I Fichi Secchi Ripieni
In the rustic town of Grottaglie, in the region of Puglia, I ate the most delicious stuffed and roasted dried figs I had ever tasted. I saw them being baked in a panificio right along with the daily breads. These figs are an unusual addition to the holiday table and make a unique Christmas gift from the kitchen.
- Dried Calimyrna figs
- Whole almonds
- Preheat the oven to 350ºF. With a knife, cut down from the stem top of each fig just to, but not through, the bottom, so that the fig can be opened like a book.
- Place an almond in the right side of one fig, then place an almond in the left side of another fig, and place one fig on top of the other, like a sandwich. Press on the figs lightly to seal them, and place on an ungreased baking sheet. Repeat with the remaining figs and almonds.
- Bake, turning once, for about 10 minutes, or until slightly browned. Let cool.
- To give as a gift, place the figs in a single layer in a gift box, cover with cellophane, and tie the box with a bow.
This recipe was featured on Season 16 - Episode 1609.