Forno Bravo Community Cookbook

Boule au Levain

(Makes two 1 kilo [2.2 lb] round hearth loaves)
This recipe constitutes graduation day. The formula uses a wild yeast starter and a long, cool rise to develop maximum flavor from the grains. Often called a sourdough, barm or levain, there are many, many ways to cultivate a wild yeast starter. Some seem to involve voodoo or late night incantations. Neither is remotely necessary, and simple is better. The easiest and most successful method to propagate the yeast and bacteria cultures needed for characteristically sour breads is contained in Peter Reinhart’s The Bread Baker’s Apprentice, pp. 229-32. Making the seed culture takes four days, but the amount of time involved is miniscule. The seed culture is then turned into a barm that, cared for properly, will last indefinitely.

On our Resources page, you’ll find a source for purchasing dried sourdough starters. Although there is a lot of talk about the superiority of one dried starter over another, it’s important to know that once you hydrate it and expose it to the air in your kitchen, the dominant yeast strain in your area will take it over eventually.

Another source is from Jack Lang at The eGullet Society for Culinary Arts & Letters: For a donation to your favorite local charity, he will send you a free portion of his starter. Although our methods differ somewhat, Jack is a master baker, and this thread will also introduce you to his very well illustrated demonstration on artisan bread baking. Joining the eGullet Society is free and highly recommended.

Day One, Dough
1lb, 2 oz. filtered, bottled (no salt added) or spring water at 70ºF
12 ½ oz. barm/white sourdough starter
2 lbs, 2 oz. unbleached hard bread flour
½ cup raw wheat germ
3 tsp. sea salt

Add the water and barm to the bowl of your mixer. Mix with the dough hook for a minute or so, until the water turns white. Add the flour and knead for four minutes. Cover the bowl and let the dough rest for 20 minutes. Add the salt and mix for about 4 more minutes. The dough should feel resilient, soft, and register between 76-78ºF. Turn out onto a lightly floured counter and knead by hand about 2 minutes using the method shown in our hand-kneading video clip. The dough should be tacky, but not sticky. If it is, knead in a bit more flour. It should pass the windowpane test. Bear in mind that this is a fairly high-hydration dough, so do not knead in so much flour that you make the dough stiff. It’s quite alright if it requires a bit of effort to separate the palm of your hand from the dough (something like peeling off masking tape, but not quite so sticky), as long as bits of dough do not stick to you hands.

Turn the dough into a large oiled bowl, mist the top of the dough with spray oil and cover tightly with plastic wrap. Proof at room temperature for at least 4 hours, or until the dough has doubled in volume. Until you’ve made this bread several times, it’s best to pull off a portion about the size of a small orange and put it in an oiled, straight-walled glass beaker. Mark the original level with one piece of tape and the doubled level with another. Once you’re sure that the dough has doubled, you can simply slip this under one of your scaled pieces of dough to bring it up to weight with the other one.

Turn the risen dough out onto an unfloured counter. Cut into two equal pieces by weight. Drop each piece on the counter a few times to deflate the dough a bit. Tuck the corners under to form a rough circle, then cover the pieces loosely but completely with plastic wrap and let rest for 15 minutes. While they’re resting, lightly but completely flour your banneton rising baskets using a fine sieve. Alternately, use the type of round wicker baskets found in restaurants. These should be lined with linen that has been misted with spray oil and dusted with flour.

Form the dough into round hearth loaves as shown in our Boule Forming Video. Care should be exercised to turn the edges of the hands under as the dough is rotated to give you enough surface tension. Neither the counter nor your hands should be floured at this point. Gently turn the rounds into your rising baskets, seam side up, and pinch shut any open seams. Mist the seam sides with spray oil and cover each basket completely with cloth to avoid forming a crust on the dough. Proof at room temperature for about 2 hours, or until the loaves rise about 1 inch.

Remove the cloth, wrap each basket completely and tightly in plastic wrap and refrigerate overnight.

Day Two, Baking
Take the boule out of the refrigerator 2 to 2 ½ hours before you plan to bake, so they continue to proof. Remove the plastic wrap and cover the baskets completely in cloth while the loaves warm up. The interior temperature should be 58o F before they go into the oven. Alternately, if you’re in a rush, you can go directly from the fridge to the hearth, but your bake time will be increased.
Steam the oven for 10 seconds, 10 minutes before baking. Dust your peel(s) with brown rice flour. If you’re using banneton, run your fingers around the upper perimeter of the loaves to allow them to release easily. Invert the baskets to release the loaves onto your peel(s). If you’re using linen-lined baskets, just peel off the cloth. Take your time here; it’s not a race. Slash or dock each loaf as shown in our short Loaf Docking Video.

Load the loaves onto a 550ºF hearth, steam again for 10 seconds and seal the door. At the 20 minute mark, crack the door to allow the steam to escape and the crust to develop. Bake for 2 minutes longer. After 22 minutes, take the temperature of one loaf: it should read at least 205ºF. Return them to the oven with the door off for a minute or two if you haven’t reached that temperature or above.
Cool completely on wire racks before slicing. Because of the acidity in wild yeast dough, these loaves will last three days at room temperature in a paper bag. They freeze with good results.

*This recipe has been adapted for wood-fired baking from the formula given in Nancy Silverton’s Breads from the LaBrea Bakery.
Show here is a variant of this recipe that includes brine cured olives, Kalamata olives and fresh thyme, all kneaded into the dough during the last two minutes.

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Parisian Baguette

(Makes 3 small baguettes or many breadsticks)

This formula is primarily used for the typical long, skinny loaf seen in Paris, but it can be made into many other shapes, from breadsticks to rolls. Using a preferment, this time in the form of pâte fermentée, gives the loaves a depth of flavor that can’t be achieved any other way. This is a two-day bread, but the first day’s preparation is very simple.

Four baguettes made from this recipe are shown in the foreground, surrounding a jug full of breadsticks made from the same dough.

Day One, Pâte Fermentée (16 oz.)

  • 5 oz. unbleached all-purpose flour
  • 5 oz. unbleached bread flour
  • ¾ tsp. sea salt
  • ½ tsp. instant yeast (IDY)
  • 7 oz. filtered, bottled (no salt added) or spring water at room temperature

Stir the flours and the yeast together in a medium sized bowl. Add the water and stir with a large metal spoon until a ball just begins to form. Add the salt and continue to stir until the flour is completely hydrated. Turn the dough out onto the lightly floured counter and knead vigorously by hand, pushing the dough away from you with both hands, then taking it up to shoulder height and slamming it down on the counter as shown in our hand kneading video clip. Knead in this fashion for six minutes. Sprinkle on flour as required until you have a smooth dough ball that is tacky but not sticky. The internal temperature of the dough should read between 77º to 81ºF.

Mist a bowl with spray oil, and roll the dough ball in it to coat with oil. Cover the bowl tightly with plastic wrap. Ferment until the dough rises to about 1½ its original volume (about 1 hour). Transfer the dough to the counter, and degas it by kneading lightly (no slamming). Return it to the bowl, recover with plastic wrap and put it in the fridge overnight. Pâte fermentée will keep in the refrigerator for as many as three days. You can also freeze it for up to three months in an oiled freezer bag.

Day Two, Dough

  • Pâte fermentée (16 oz.)
  • 5 oz. unbleached all-purpose flour
  • 5 oz. unbleached bread flour
  • ¾ tsp. sea salt
  • ½ tsp. instant yeast (IDY)
  • 7 oz. filtered, bottled (no salt added) or spring water at 90o to 100o F

Take the pâte fermentée out of the fridge and cut it into ten or so small pieces with your pastry cutter. Cover with plastic wrap and let rest for one hour to warm up before making your dough.

Stir the yeast into the combined flours. Add the water to the bowl of your mixer, and then pour in the flour. Use speed one for about a minute or so, and then add the pâte fermentée. Continue mixing until the ingredients form a shaggy ball. Add the salt at this stage, switch to speed two, and knead for four minutes or so. Take the dough’s temperature. If you’re at the low end, continue kneading for another minute. At 81o F, though, remove the dough from the mixer and finish it by hand. The properly kneaded dough should be tacky to the touch, but not sticky. If it is, sprinkle on a bit more flour and continue kneading. The finished dough should be in the right temperature range and pass the windowpane test discussed earlier.

Round the dough into a ball as shown in the video clip for shaping a boule later in this chapter. Lightly mist a large bowl with spray oil, turn the dough into it, and roll it around to coat with oil. Give the top of the dough ball a quick spray, and then cover the bowl tightly with plastic wrap.

Let the dough ferment at warm room temperature for about 2 hours, or until it doubles in size. This is a fairly lean dough, meaning it will not be sticky, so turn it out onto a lightly floured counter. Cut it, by weight, into three equal pieces, with a floured pastry knife as shown in the Baguette Shaping Part One Video. The dough shown there is a double batch, with part of it being reserved for breadsticks.

The second clip shows the method for forming these loaves to add surface tension, as well as the use of a couche to encourage the loaves to rise upwards rather than spread outwards. The Baguette Shaping Part Two Video demonstrates this technique. Mist the tops of the loaves with spray oil, and cover loosely but completely with plastic wrap. Proof the loaves for about 45 to 75 minutes, until they have risen to 1½ times their original size.

Steam your oven for 10 seconds, 10 minutes before the loaves are loaded.

Depending on how they were formed, these loaves might be too long for your pizza peel. If so, make a simple, rectangular baguette peel from half-inch plywood, about 6 inches wide and 36 inches long. It will not need a handle for smaller ovens. Flour the surface of the peel. At Mary G’s, we prefer to use brown rice flour for this purpose, because it does not burn easily. Slide a long, flexible spatula (sometimes called an icing spatula) under each loaf and place it on the peel and dock or slash it with three separate cuts down the length and center of the loaf. Think of it as cutting a thin flap on each loaf of bread. Load them, one at a time, onto a 550o hearth, by tipping you homemade peel sideways, not trying to jerk them off the front. If you’re feeling brave, load two and then one. Immediately steam the oven once more, and then seal the oven door.

Bake for ten minutes, then crack the door to allow the steam to escape and the crust to set for two minutes more. At the 12 minute mark, remove one loaf from the oven with your pizza peel. The internal temperature should be 205o F or above, the slashes will have opened, and the loaves should be a rich golden brown.

Be patient. Cool them on wire racks for at least an hour before serving. The shelf life for these breads is two days in paper bags. This formula can be easily doubled or tripled.

This is a versatile dough that can be made into rolls or breadsticks. The technique for forming rolls is shown under the Kaiser recipe later in this section, and you can take a look at the Breadstick Shaping Video to see how they are made. Simply roll out the dough you’ve set aside from your baguette making to about ¼ inch thick. Using a pizza wheel-cutter, slice the dough into ½ inch strips (don’t be too fussy about shape, irregular is better), place them on oiled parchment paper, spray the strips with water or oil, and sprinkle on your choice of sea salt, spices or poppy seeds in any combination. Loosely but completely cover the sheet pan with plastic wrap, and let the sticks rise for the same time as the baguettes. A little longer won’t hurt.

Place the sheet pan on the hearth, steam briefly, then seal the door. These will bake in a flash. Check after five minutes. If the tops show good color, and the sticks have risen well, remove them immediately. Again, be patient with cooling. These are best eaten the same day as they are baked.

Four baguettes made from this recipe are shown in the foreground, surrounding a jug full of breadsticks made from the same dough.


Breadsticks will bake in a flash.

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Biga Whole Wheat Bread

Biga Whole Wheat Bread*
(Makes 2 8×4 inch loaves)

Many people have problems baking wheat breads, producing loaves that are heavy and dense. This has a lot to do with the nature of whole-wheat flour, because it is relatively low in gluten compared to bread flour. The solution here is to use what bakers call a preferment, or a bit of a boost to get that whole wheat flour really moving, plus adding a percentage of hard, unbleached bread flour and vital wheat gluten. This is pretty well a foolproof recipe, and, even if you’ve never baked bread before, you’ll be pleasantly surprised at your initial success.


  • 8 oz. whole milk
  • 8 oz. filtered or bottled (no salt added) or spring water
  • ¼ oz (1Tbsp.p.) light brown sugar
  • 4 ½ tsp. active dry yeast (ADY)
  • 4 ½ oz. whole wheat flour

Stir the milk and water together in an 8 cup bowl. Heat in the microwave until the liquid reaches 90-100o F. Stir in sugar until it dissolves. Sprinkle yeast over the top. Once the yeast softens (about 1 minute), stir it in. Add the whole wheat flour and stir until completely hydrated. Cover the bowl with plastic wrap and set in a warm place to ferment. Depending on the warmth of your kitchen, the mixture will rise up then start to collapse within about 1 ½ hours. When it begins to collapse, it’s ready to use.

While the Biga is rising, begin your mis-en-place for the next steps: weigh out your ingredients into suitable prep bowls, spread out your equipment out ready to go.


  • 9 oz. whole wheat flour
  • 9 oz. hard, unbleached bread flour
  • 2 oz. softened butter
  • 1 ¾ oz. brown sugar (or less if you prefer)
  • 2 Tbsp. vital wheat gluten (available at health food stores or specialty markets)
  • 2 tsp. sea salt

Combine the Biga, butter and sugar in the bowl of your mixer with the paddle attachment at speed one for about thirty seconds. Add the flours and the gluten, switch to the dough hook, and mix until everything comes together in a rough ball. Add the salt at this stage. Knead for four minutes on speed two. Turn off the machine. The dough should be tacky, but not sticky. If it’s very sticky, briefly knead in more flour. If it’s too stiff and dry, dribble in a bit more water with the machine running. Switch off the machine, and take the dough’s temperature. Remember that your range is 77-81ºF. If you are on the low end, continue kneading for another minute or two. If on the high end, turn the dough out onto a lightly floured counter and knead by hand until the dough passes the windowpane test described in Chapter 2.

Mist a large bowl with cooking spray. Form the dough into a ball. Turn it into the bowl and roll it around to coat with the oil. Cover the bowl tightly with plastic wrap. Set in a warm place for bulk fermentation. The dough should double in size in 1 ½ to 2 hours, depending on the warmth of your kitchen. In summer, 1½ will be enough; 2 hours during a cold winter. It’s ready if you poke the top of the dough with your finger and the indentation stays.

Turn the dough out onto an unfloured counter and lightly press it flat to degas the dough. Cover with a towel and let rest for five minutes while you prepare two 8×4 inch loaf pans by misting the interiors with spray oil. Using a dough knife, divide the dough into two equal pieces by weight. Pat each piece into an even sided rectangle about 5 inches wide and 6 to 8 inches long. Working from the 5 inch side, roll up the length of the dough, a section at a time, pinching the seam closed with your fingers at each rotation. As you roll up the dough, it will begin to lengthen. Pinch the final seam closed with the edge of your hand. Rock the loaf with the palms of both hands to even it out. The ends should not be tapered, and the surface of the loaf should be even across the top. It is important that your pans measure 8 inches long by 4 inches wide (this is a standard size; the next size up is 9 inches long). Place the loaves in their pans, making sure that the ends of the loaves touch the ends of the pans to guarantee an even rise.The purpose of this method is to create internal and external surface tension in the dough to give you a strong, even rise.

Cover the pans with lightly misted plastic wrap and set aside in your warm place to rise for about an hour, or until about doubled. The dough should be domed about one inch or so above the edge of the pan before baking.

As originally written, this recipe was intended for baking in a 350o home oven for about 35-45 minutes. In your Forno Bravo pizza oven, with a hearth temperature of around 500º, and the door in place, these breads should take about 20 minutes to reach an internal temperature of 190ºF. Turn one loaf out of the pan at this time, and take its temperature to be sure. The sides of the loaves should be golden where they meet the sides of the pan. With an enriched formula pan bread of this kind, injecting steam into the oven is not necessary. Tent the loaves with aluminum foil for the last five minutes or so if the tops are getting too brown for your liking.

If you enjoy this sandwich bread, the next time you make it, toast sunflower, pumpkin and brown sesame seeds in a frying pan until they just begin to crackle. Let cool and add them all during the last two minutes of machine kneading. After that, experiment with your favorite enhancements.

*This recipe is a much amended version of one by Tami Smith that appears in


The finished hearth-baked loaves. Note the soft, rather dry crumb that is characteristic of good whole wheat bread.

This Biga has just fallen, as you can see by the separation line from the container on the outside edge. It’s ready to use.


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Roast Salmon with Vegetables



  • 1 large Salmon filet
  • 3 sticks celery, diced
  • 1 onion, chopped
  • 1 Red pepper
  • 2 Tbs fresh diced tomatoes, or tomato sauce
  • Olive oil
  • Rosemary
  • Salt and pepper


Fire your oven until it reaches 700ºF, and then allow the temperature to fall to about 500ºF, keeping a bed of coals.

Coat the fish with salt, pepper, oil and rosemary. Grilled it on a preheated Tuscan Grill, skin side down in a moderately hot oven. It will get some light sear marks.

Add the olive oil to a steel pan or baking sheet, and sauté the diced celery, onion, garlic and parsley. Then, add the salmon to the pan, skin side up, and coated it with honey.

Add a couple of tablespoons of tomato sauce, and returned the pan to bake for 15 minutes. Really nice. All done in the oven right after pizza. The salmon had been slightly seared, and it was very moist and the veggies were soft and had a wonderful flavor.


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Brick Oven Honey Rosemary Salmon

3 TBS butter
1 large salmon fillet
Salt and pepper
1 TBS rosemary
3 TBS honey

Salt, pepper and rosemary the flesh side of fish.
Place the butter in a terra cotta or stainless steel pan and brown the button in the pizza oven.
Place the fish flesh down in the butter for 5 minutes, so the fire, rosemary and butter fuse and the fish is lightly brown.
Remove the pan, and flip the fish over, so the flesh is facing up. Pour the honey over the fish, return the pan and bake until the fish is done. Somewhere between 5 and 15 minutes. :-)
If you like your Salmon medium toward rare, the oven can give you a crispy outside and a moist inside.

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Most cultures have a form of flatbread — a leavened dough that is baked for a shorter period of time than a traditional hearth loaf or even a focaccia. They are a pleasing addition to any meal, and can be cooked in a pizza hot oven that you are using to cook other foods — which can be too hot for a hearth loaf or focaccia. Unlike a focaccia, a flatbread is cooked directly on the oven cooking hearth.

We often see families in restaurants enjoying flatbread topped with olive oil as an appetizer before a traditional Italian meal. Sometimes, after chatting about ovens with a restaurant owner or pizzaiolo, we have been sent a flatbread with compliments — and to show the pizzaiolo’s skill.

By making your own lavash crackers, you can enjoy the pleasure of a salty cracker, with having to worry about the trans-fats that make up virtually every commercial cracker.

Basic Flatbread Dough Recipe
1 1/2 cups water
4 TBS olive oil 
4 cups bread flour (read our flour page for more)
2 tsp salt
2 tsp dry active yeast

Using a bread machine, add the water and olive oil, then cover the liquid with flour . Add the salt (half each in two corners), then make small well in the middle of the flour and add the yeast. Start the dough cycle, which will last for roughly 90 minutes.

Divide you dough into four round balls, and let rest for an hour.

Toss as you would a pizza, cover with olive oil, a splash of juice from your peeled tomatoes (if you have it), a dash of oregano and perhaps a little salt.

Cook for two minutes.

Flatbread Variations
Arugula and feta
Pear and Brie
Cecina – chickpea flatbread/chickpea pizza
Focaccia - risen flatbread baked in a pan
Schiaciatta - a Tuscan flatbread between pizza and focaccia

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Baked Rice with Vegetables


  • 1 cups Arborio rice
  • 1 onion, finely chopped
  • 1 cloves garlic, peeled, smashed and chopped
  • 1 red pepper, chopped (no seeds)
  • 1 tomato, cored and chopped (no seeds)
  • 1 zucchini, chopped
  • 3 Tbs olive oil
  • 3 cups hot beef or chicken stock


Fire your oven until it reaches 700ºF, and then allow the temperature to fall to about 500ºF, maintaining a bed of coals for sautéing the rice and vegetables and to bake the rice.

Heat a terracotta baking dish in a moderately hot fired oven, and then add olive oil.

Sauté the chopped vegetables for 3-4 minutes, or until soft and lightly brow, then remove from the pan. Alternatively, you can sauté the vegetables in a pan on your cook top.

Add the onion, garlic, and more olive oil to the empty terracotta pan, and bake for 2-3 minutes, until translucent. Add the rice and stir to coat, and then sauté the rice for 2-3 minutes. Do not brown the rice.

Bake for 20-30 minutes. Rotate the dish a few times if you have coals or a fire in your oven, and one side is hotter than the other.


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Baked Risotto with Asparagus and Swiss Chard


  • 2 Tbs olive oil
  • 1 medium onion, minced
  • Kosher salt
  • 1 cup Arborio rice
  • 2 cups vegetable or chicken stock
  • 1/4 cup dry white wine
  • 4 cups loosely packed chopped fresh chard leaves
  • Chard stems from chard leaves, diced
  • 1 lb young asparagus spears, trimmed and cut into diagonal slices
  • 1/4 tsp fresh grated nutmeg
  • 1 tsp kosher salt
  • 1 cup grated Parmigiano Reggiano cheese


Fire your oven, and let the temperature fall to about 400-450ºF.

On cook top, heat the olive oil and add the onion and a pinch of salt. Cook until the onion is soft and translucent. Add the rice, stirring to coat with the oil. This can also be done in the oven. Add the stock, wine, chard leaves and stems, asparagus, nutmeg, teaspoon of salt and bring to a simmer. Stir in half of the cheese.

Transfer to a buttered heat-resistant terracotta casserole and smooth out the top. Sprinkle with the rest of the cheese and cover with foil.

Place the baking dish on the floor of the oven near the center. Bake until the rice is cooked through and has absorbed most of the liquid, 20-30 minutes or so. The rice should be moist but not soupy. Remove the foil cover for the last 10 minutes of baking to create a beautiful golden crust and to add smoky flavor.

Serve immediately.



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Risotto al Porcini


2 cups Arborio rice (long grain rice won’t work) 
1 onion, finely chopped
3 TBS cooking olive oil
1 cloves garlic, peeled, smashed and chopped
1 cup fresh mushrooms — button Portobello, etc., chopped
1/4 cup dried porcini mushrooms 
6 cups beef stock, still hot
1 cup white wine
1/2 cup Parmesan, freshly grated

1. Before you start, hydrate your dried porcini mushrooms in 1 cup of warm water. The dried mushrooms would like 20 minutes to freshen up. Chop the mushroom and put them in bowl, and reserve the liquid (it will be a little gritty, so either pour carefully to leave the grit behind, or pour through a strainer).

2. Add the fresh mushrooms and 1 TBS olive oil to a steel, cast iron or aluminum pan and set in a hot oven for a few minutes. Add the white wine, and cook for a few minutes, until the wine is reduced, but not gone. Remove the mushrooms from the pan, and add them to the porcini mushrooms (where they will pick up flavor by hanging out together).

3. Add the remaining 2 TBS olive olive, onions and garlic to the pan (don’t bother to clean it) and set in a hot oven for a few minutes. Don’t burn the garlic.

4. Add the rice, and stir to coat the rice with the olive oil. Return the pan to a hot oven for a few minutes to saute the rice. Do not let the rice turn brown.

5. Add 2 cups of the stock to the rice and stir the mixture. Return the pan to the oven. The technique with Risotto is to continue to stir the rice and to keep the mixture wet with stock — this allows the rice to absorb the liquid, and the liquid to mix with the rice’s starch to become creamy.

6. Add 1 cup of stock a a time, stir the mixture and return to the oven.

7. When you have 1 cup of stock left (it should take about 20 minutes), your rice should be nearly ready, but a tiny bit crunch on the inside. Don’t forget that one of the characteristics of Arborio rice is that is stays firm in the center, and doesn’t go mushy. At this point you are ready to finish the dish.

8. Add the mushroom, the last cup of stock and half (1/4 cup) of the Parmesan and stir. Return to pan to the oven to melt the cheese and heat the dish through.

9. Remove the pan and cover the rice with the remaining Parmesan and a little cracked pepper. Serve immediately.

Hints and Tips

Use a mix of fresh and porcini mushrooms. You will get great flavor without the expense of using all porcini’s (which are even expensive in Italy).

Have everything else ready and bring the Risotto out last. Your Risotto will continue to cook and absorb the liquid after you have taken the pan from the oven, so it will be at its best the second you take it from the oven — moist and creamy, not dry or pastey.

I have been struck by how wet the great Italian Risotto’s are. Don’t be afraid to serve yours a little soupy. It will firm up as it rests, and it is a more authentic dish this way.

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Cold Grilled Eggplant


  • 2 eggplants
  • 1 red pepper
  • 1 ball fresh mozzarella
  • 3 Tbs olive oil
  • 1 Tbs wine vinegar
  • 1 tsp balsamic vinegar
  • 2 Tbs fresh basil, slivered
  • Salt
  • Preparation

    Fire the oven until hot. This dish uses high heat to sear the eggplant.

    Cut the eggplant into 1/2’ slices (they have to be the same thickness to cook evenly).

    Salt the eggplant and let drain for 30 minutes. Rinse well, then brush with olive oil (an actual brush works best).

    Grill the eggplant on a hot grill pan in a hot oven until brown and cooked through.

    Grill the whole pepper, and put it in a brown bag to sweat. When it is cool, remove the skin, core, and slice.

    Place eggplant and peppers in layers on your serving dish. Coat with the mixed oil and vinegars and put in the refrigerator for 2-3 hours. Top with mozzarella, a little more olive oil, and the basil.


    Original post:


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