Squeeze 2 oranges and marinate the figs in the juice for half an hour. Sauté the cured meat in some olive oil until tender. Douse with the juice of 1 orange and add the cherry tomatoes (halved), the figs (cut in squares), the chickpeas, half an orange – cubed – and the stock. Bring to a boil; after half the stock has evaporated, add the butter to thicken the sauce. Warm the flatbread or tortilla in the pan and serve with the cured meat on top

Recipe by ELIA Restaurant, Messinian Gastronomy Festival 2019