The Wood-Fired Blog
Wood Fired Basil Shrimp
Apr 11, 2018First, take seasoned, sizzling shrimp straight from your wood fired oven, then toss it with butter and basil! Add a little lemon & garnish and voila! Quick, simple, delicious and done! This shrimp recipe from Gerry Speirs of Foodness Gracious makes a fantastic appetizer, or you can pair it with rice or pasta for the main course! …Plus, it’s a smart way to maximize your hot oven to serve up... Read More
Mama Gigi’s Scampi
Jan 08, 2018Mama Gigi’s Scampi is a quick and easy dish! With garlic, shrimp, and butter as key ingredients, it is hard to go wrong. It can be served as a main dish or an appetizer, depending on what you pair with it. Chef Vito cooks in the Italian-style– a little of this, a little of that, add a bit of flair, and season to taste! Measurements in this recipe are not meant to... Read More
Crab and Artichoke Savory Bread Pudding
Jun 20, 2016Isn’t it frustrating to let the oven’s residual heat go to waste? Here’s a recipe that gives you the opportunity to make a delicious brunch dish for the next day, after you’ve cooked up a feast the night before. I had a pizza festa on a recent Saturday night for some friends who were staying with us for the weekend. I made a dozen assorted pies, but a few of... Read More
Paella Mixta
Mar 31, 2016Paella originated in Valencia, Spain. It is a perfect dish to prepare in the wood fired oven, since one of paella’s most basic and traditional features is that it must be cooked over live fire. And as you have probably experienced while using your wfo, the best results require timing, patience, and a bit of joie de vivre. So don’t feel compelled to follow the recipe like a soldier. The... Read More
Whole Sea Bream Al Forno
Feb 22, 2016Thanks to Kim Kozol of Boston, MA for submitting this recipe! Whole Fish cooked on a wood fired oven Read More
Clams and Sausage in Fennel Broth
Dec 14, 2015In Italy, fasting on Christmas Eve (La Vigilia) has long been traditional. But, in an Italian-American-inspired shift, the definition of “fasting” has been changed to “no meat.” Thus, the Feast of the Seven Fishes is now the traditional meal for Christmas Eve in Italian-American households across the U.S.A. And who are we to argue? With our Bella oven quickly up and running (and warming our souls for the holidays), we... Read More
Wood Fired Roasted Spicy Seafood Pizza
Oct 01, 2015This recipe was demonstrated at the 2015 Forno Bravo Expo by author, culinary instructor and host of Pizza Quest, Peter Reinhart. Read more about this recipe and see images at Pizza Quest: https://www.fornobravo.com/pizzaquest/2015/07/27/wood-fired-roasted-spicy-seafood-pizza/ For this pizza I decided to bake a simple pizza with a red sauce and finish it with wood fire roasted shellfish after it came out of the oven. The beauty of this is you can roast... Read More
Calamari and Chorizo Pizza with Caramelized Fennel and Shaved Manchego
Oct 01, 2015This recipe was demonstrated at the 2015 Forno Bravo EXPO by author and culinary instructor, Brigit Binns, owner of Refugio Paso Robles. If your fennel is missing its feathery green tops, scatter the finished pizza with roughly torn fresh dill. 1 tablespoon extra-virgin olive oil, plus extra for drizzling 1 small bulb fennel, quartered, cored, and slivered crosswise (greens reserved for garnish) 1 tablespoon medium-dry white wine, such... Read More
Jerk-Spiced Shrimp With Slow-Cooked Collard Greens
Jun 20, 2013With summer finally upon us, this is a great light meal to coax out of your wood oven. Read More
