Fiscalini Panna Cotta with Vincotto Onion Marmalade and Olive Oil Crackers

Recipe by Derick Kuntz
0.0 from 0 votes
Course: Appetizers
Servings

50

servings
Prep time

1

hour 
Cooking time

40

minutes
Resting Time

3

minutes

Chef Derick loves this dish for its versatility. The spices and aromatics go with a variety of B Cellars red wines; Zinfandel, Blend 27, and Merlot are some of his favorites to pair with this savory panna cotta. It's the perfect addition to any cheese board.

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Ingredients

  • VINCOTTO
  • 2 cups B Cellars red wine

  • 2 Tbsp sugar

  • 1 small cinnamon stick

  • 2 cloves

  • 1 star anise

  • 1 bay leaf

  • 1/2 tsp cardamom pods

  • 1 piece of ginger (approximately 1 in, quartered)

  • OLIVE OIL CRACKERS
  • 3/4 cup semolina

  • 3/4 cup OO flour

  • 1/2 tsp salt + extra for finishing

  • 1/2 cup warm water

  • 2 1/2 Tbsp extra virgin olive oil + extra for brushing

  • MARMALADE
  • 2 cups sweet onions, diced

  • 1 Tbsp olive oil

  • Salt

  • Pepper

  • FISCALINI PANNA COTTA
  • 100 grams Fiscalini Cheddar

  • 200 grams heavy cream

  • 3 grams gelatin

  • 2 grams Maldon Salt

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.

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Pairing Suggestions

Chef Derick loves this dish for its versatility. The spices and aromatics go with a variety of B Cellars red wines; Zinfandel, Blend 27, and Merlot are some of his favorites to pair with this savory panna cotta.

Red Wines
2024-05-21T10:48:50-07:00April 9th, 2024|Categories: Appetizer, Recipe, Red Wine Blends, Red Wines|0 Comments

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