Salame e fichi [Tuscan salami with figs]

Ingredients

gr 400 fresh ripe green or black figs
gr 300 thinly sliced Tuscan salami
fresh fig leaves (for decoration)

Method

In Tuscany, local figs become ripe and readily available towards the end of August, and this is when this simple but delicious combination becomes the perfect way to begin any meal. Wash the figs thoroughly under cool running water from the tap, then pat them dry with kitchen paper. Remove the skin from the salami. Place the fig leaves on a serving dish and arrange the salami and figs on top.