Grilled Vegetable and Cheese Rolls

Method

1. Blanch the zucchini flowers: bring salted water to a gentle boil, dip flowers for 2–3 seconds, then drain on a cloth. Open and flatten each flower.
2. Blanch the cabbage leaves: boil for about 3 minutes in the same water, then transfer immediately to ice water. Drain, remove the central rib, and flatten.
3. Blanch the radicchio leaves: boil for 1½ minutes, then cool in ice water. Drain and flatten.
4. Prepare the taleggio: cut into cubes (the cheese should be very soft; briefly freeze it to make cutting easier).
5. Prepare the asiago: cut into cubes of similar size.
6. Prepare the ricotta filling: mix ricotta (well-drained), grated pecorino, salt, and pepper. Form into 15 g balls.
7. Assemble the zucchini flower rolls: place a ricotta ball on a flower, wrap, cover with a second flower, and shape. Wrap tightly in plastic film. Refrigerate for at least 30 minutes (1 hour is better).
8. Assemble the cabbage rolls: place a taleggio cube on a cabbage leaf, fold over the sides, and roll up like a spring roll. Wrap in plastic and refrigerate.
9. Assemble the radicchio rolls: place an asiago cube on a half-leaf, fold and roll. Wrap in plastic and refrigerate.
10. Heat a non-stick pan with a little oil (just to film the bottom). Sear the rolls for a few minutes until the cheese softens. Optionally sprinkle sesame seeds at the end.
11. Serve: for zucchini rolls, place on a savory biscuit; others can be served as is. Accompany with slices of prosciutto di Parma.