Baked Dotatto Fig Ball
These delectable Calabrian slow baked dotatto fig balls are a perfect accompaniment and add so much theatre to the perfect cheese board.
Our twice Baked Dottato Fig Balls come from Cosenza, Calabria, in Southern Italy. This is an ingenious way of preserving the juicy dottato variety of figs, which have tender skins, soft seeds and are unique to this region. The figs are picked when plump and air-dried under nets before cooking for eighteen hours at a very low temperature. By this time they are sticky with caramelised fig juices. Shaped into balls and wrapped in fig leaves which have been cleaned, dried and steamed, they are then oven baked at a low temperature for another two hours!