Directions

• OLIVE OIL CRACKERS
• Preheat oven to 400° F.
• Add semolina, flour, and salt to a mixing bowl fitted with a dough hook.
• Add water and olive oil and mix until combined.
• Let dough rest for 1 hour in oiled bowl covered with a towel.
• Use a pasta roller on desired thickness, Chef prefers #5.
• Brush with remaining olive oil, and sprinkle salt evenly over dough.
• Cut into 1 1/2in strips.
• Bake on parchment lined cookie sheet for 8 -10 minutes, rotating the pan halfway through the bake time.
• Let cool before serving.
• Store in airtight container.
• VINCOTTO
• Put wine, sugar, cinnamon stick, cloves, star anise, bay leaf, cardamom pods, and ginger into a sauce pot on medium heat.
• Cook on medium heat until mixture is reduced to 1/2 cup.
• Strain and chill.
• VINCOTTO MARMALADE
• Saute onions in olive oil until soft on low heat, approximately 10 minutes.
• Add salt, pepper, and 1/2 cup vincotto.
• Reduce until all liquid has evaporated.
• Let cool.
• PANNA COTTA
• Bloom the gelatin by soaking it in cold water.
• Add heavy cream, fiscalini cheddar, and salt to saucepot and warm until cheese has melted.
• Continue cooking until the temperature reaches approximately 130° F.
• Remove gelatin from cold water and mix into cheese mixture.
• Pour into 10oz dish and let set for 2-3 hours.
• ASSEMBLY
• Spread vincotto and marmalade on top of panna cotta.
• Serve with olive oil crackers.