Puglian Almond Figs

Bring acqua to a boil in a small saucepan. Add the mandorle intere and blanch for 1 minute. Drain and rinse with cold water. Peel the skins from the mandorle intere and discard. Toast the peeled mandorle intere lightly in a dry pan over medium heat until fragrant, then let them cool completely.

Gently open each fichi secchi from the stem end, being careful not to split it completely in half.

Place one toasted mandorle intere inside each fichi secchi. If desired, add a tiny pinch of scorza d'arancia grattugiata alongside the mandorle intere for an extra aromatic note.