Radicchio, prosciutto and smoked scamorza rolls

Escopazzo Restaurant
Executive Chef Giancarla Bodoni

Radicchio, prosciutto and smoked scamorza rolls with caramelized figs and aged Balsamic Vinegar (Serves  6)
Ingredients for the fig compote:
2 pints of fresh figs ( white or Back Mission )
1 cup of sugar
2 lemons, juiced
Zest of 1 lemon
1 Rosemary sprig

Procedure:
Remove the stems from the figs.  Place in a pot with the sugar, lemon juice, the zest and the rosemary leaves.  Turn them frequently in the sugar until they are coated.  Be careful not to smash them.  When the sugar starts turning color remove the figs and allow to cool.

Ingredients:
12 slices of Prosciutto di Parma
2 heads of radicchio
1 lb. Of smoked scamorza (any smoked cheese can be substituted)

Procedure:
Start up the grill.
Peel the leaves off the radicchio.
Trim the white part at the base of the leaf.
Bring water to a boil. Add the radicchio leaves and let soak in the water a couple of minutes. Place the leaves in an ice bath.  When cool, place them on a sheet pan lined with paper towel and dry them well.
Cut the cheese into logs about 3 inches long and ½ inch wide.
Place the slices of prosciutto on an ample work surface, place a leaf of radicchio on top and then place the cheese on top of the radicchio.  Roll the radicchio and prosciutto around the cheese.

Place the rolls on the hot grill and turn them until the cheese inside begins to melt.

Assembly:
Place 2 rolls on a plate, one on top of the other.  Place the figs where the two rolls meet and drizzle a little bit of aged Balsamic vinegar.