The Wood-Fired Blog
Fire Roasted “Ratatouille”
Nov 21, 2014Okay so not really a true ratatouille in that you are not stewing the vegetables together but the high heat of the Forno Bravo gives the vegetables a great sear and roasted flavor. I’ve also taken liberties from the classic and added fennel, one of my favorites, for some extra depth. You do not need to be fancy with this one, let your knife and the shape of the vegetable... Read More
New Tradition – Forno Bravo Oven Fire Roasted Turkey
Nov 13, 2014Thanksgiving is a mere two weeks away so why not throw a turkey in the “Drago Affamato” or “The Hungry Dragon” as my family calls our oven. Obviously maintaining a steady low fire is key to evenly roasting for your bird. Think back to your cure, ideally a low fire around 350 is ideal. You’ll get charring, similar to your pizza, in spots, especially on the top but the crispy... Read More
Fire Roasted Clams with Andouille Sausage
Sep 24, 2014I am a big fan of utilizing the heat up and cool down times of the Forno Bravo oven. Here is a flavor packed simple quick sharable appetizer that is perfect for the heat up time prior to your pizza making. No Andouille – No problems substitute your favorite sausage or skip the meat and throw in a handful of fennel. Hope you enjoy until next week feast well! Chef... Read More
Classic Dough And Smoky Tomato Sauce
Sep 19, 2014I am thrilled to be a part of the Forno Bravo community, and I am excited to share recipes, techniques, videos, photos and musings through the lens of a professional chef. My first post, of course, has to be pizza. However, I promise that I will keep you on your toes with different dishes and cooking methods to show off the versatility of the Forno Bravo oven. My first dough... Read More
Corn Tartine With Chevre and Rocket
Jul 22, 2013Hurray! Fresh local corn is here for the season. Let’s celebrate with some easy, delicious corn tartines. Tartine is just a fancy word for a piece of bread with a bunch of stuff on it, aka an open-faced sandwich. It is a great oven application for a quick meal, so take this recipe as a guide and let your imagination go. Read More
Roast chicken with lemon and thyme
Jun 28, 2013Roast chicken with lemon and thyme is a simple but delightful food that you can make in any season in your wood fired pizza oven. A few ingredients can still make a big taste! 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
Seared Rainbow Trout With Crispy Rice Cake, Pickled Peppers and Roasted Lettuce
May 13, 2013I love the delicate flavor and crispy skin of rainbow trout. Here in Chicago we are lucky enough to have an amazing sustainable trout farm, Rushing Waters, just a couple hours away, across the border in Wisconsin. If you’re not so lucky, substitute any freshwater fish you can get your hands on – or order from Rushing Waters online; they will ship to you overnight. Read More
Sunchoke Homefries With Chimichurri
Mar 26, 2013Once a restaurant-only vegetable, sunchokes are now becoming more widely available. Sunchokes are the root of a variety of sunflower, and have a nutty, sweet flavor. They can be eaten raw, in which case they are crunchy and mild, or cooked, which renders them unctuous and almost meaty. This is a simple side dish preparation for this delicious tuber, but you could also try using them in place of potatoes... Read More
