Stories from the shop
Sopressa and figs
Ripe late-summer figs on toasted bread, still hot, with sopressa, rosemary and a grind of pepper. An idea to try, step by step.
Salumeria Miatto
In August and September the sweetest figs arrive, soft, with skins that crack. With a slice of sopressa, on toasted bread still hot, they make a late-summer snack. This isn't a traditional recipe, nor one of the shop's: it's an idea to try.
Sweet, savoury, crunchy
A ripe fig is very sweet and soft. Sopressa is savoury, fragrant with spices, with its fat. The toasted bread brings the crunch and the warmth, which is enough to turn the fat of the slice translucent. The pepper and the rosemary hold it all together.
What you need
For four people:
- eight ripe figs, black or green;
- eight slices of sopressa;
- four large slices of country bread;
- a sprig of rosemary;
- extra virgin olive oil and black pepper.
Step by step
- The figs: choose them ripe, soft under your fingers, with a neck that bends. Wash them, dry them and cut them into quarters, skin on.
- The sopressa: take the skin off and slice it a little thinner than usual, so that it can be eaten in bites with the bread. Here's how to slice a sopressa.
- The bread: toast it on the grill or in a very hot pan, without oil, until it's golden and crisp outside.
- Together, straight away: on the bread, still hot, two slices of sopressa, the fig wedges on top, a few rosemary needles, a grind of pepper and a drizzle of oil.
- To the table: at once, while the bread is hot and the sopressa fat is just turning translucent.
If the figs aren't very sweet
Cut them in half and sear them for a minute in a hot pan, cut side down, with a drizzle of honey: they turn glossy and caramelised. Then as above.
With sopressa investida too
In sopressa investida every slice has its heart of fillet in the middle, leaner: with the sweet fig it works just as well.
Before the figs
The first ones, the fioroni, arrive in early summer, but the sweetest are those of late summer. Before that, in the heat, there's melon: ossocollo and melon.
Sopressa cures for a long time, and we make only a few pieces at a time. To find out whether it's in, look at “In the shop today” on the home page. If it isn't, leave your mobile number with “Notify me” on the sopressa or sopressa investida page: we'll message you when it's back.
