Recipe by Phil Iannuccilli, Executive Chef at Greenwich Country Club, Greenwich, CT, USA
Chef Note: I was lucky enough to grow up with three giant fig trees in my backyard. There were two black and one white. It was something I never took for granted. Figs are only in season from mid-summer to early fall. It’s for this reason, we have prosciutto wrapped melon. Melon is available all year round. But melon is a poor stand-in for a great fig. Celebrate them when they’re in season. Savory biscotti complete the dish with a crumbly texture and added notes of rosemary and almonds.
Prosciutto, Figs & Biscotti
(Yield - 1 Serving)
(Yield - 1 cup)
Rosemary Almond Biscotti
(Yield - 2 Dozen Biscotti)
Combine the ingredients in a nonreactive sauce pot. Gently simmer, while stirring, until reduced by half. Let cool, chill and reserve. When finished, it should have the consistency of honey, hence the name.
Rosemary Almond Biscotti
Chef Note: Biscotti means twice cooked. First, you make the dough, shape into logs and bake. Then you slice the logs into cookies, lay them flat and bake (or toast) them again.
Preheat your oven to 350˚F. Prepare a half sheet pan with parchment paper and pan spray. Mix all the dry ingredients on low speed with the paddle attachment. Add the butter and mix until wet sand consistency, but not yet a dough. Add the milk and the egg. Mix until a sticky dough forms.
Turn the dough out onto a lightly floured surface. Divide in half and roll into two cylinders. Space them lengthwise on the parchment lined sheet tray and press to flatten them a bit. Brush them with one additional egg yolk and a touch of water.
Bake, turning halfway, until golden brown and firm to the touch. Biscotti are usually done when they start to crack open on the top.
Chef Note: Wrap the logs in plastic, while they’re still hot. This contributes steam, which helps to prevent breakage when cutting. Cut all the biscotti, straight across, approximately ¼ inch thick. Lay them face down on a sheet tray, without paper. Return to the oven and toast until slightly colored.
Final Preparation and Assembly
Select the best arugula leaves and stream them diagonally across the plate.
Wrap the prosciutto like three flowers and evenly space them on top of the arugula. Intermingle the goat cheese along the route.
Dip the face of each fig half in granulated sugar and caramelize with a torch. Let them cool, then nest each one into the prosciutto.
Zigzag little pools of balsamic honey onto the plate. Place the biscotti on top and between the figs and prosciutto. Finish with a drizzling of olive oil and cracked black and white pepper.
Louis Jadot Pinot Noir, Burgundy, France 2016