Sausage and Gorgonzola Stuffed Portobello Mushrooms
Jan 09, 2020About the Chef: Chef Anthony Iannone is the co-founder of the North American Pizza and Culinary Academy (NAPCA) in Lisle, IL (just outside of Chicago.) Originally from Queens, New York, Chef Anthony is an experienced chef who has worked in many high-end restaurants around the country, and the world! Now, as a chef instructor at the school, he specializes in teaching wood fired cooking, and many other dishes and styles.... Read More
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
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
Braised Chicken With Bacon, Fingerling Potatoes and Dried Fruit
Apr 22, 2013This dish was inspired by a random flip through one of the many cookbooks that line a high shelf just outside the kitchen at the restaurant where I work. The (old) book was a survey of regional French cooking, and one of the recipes I stumbled upon was for a dish that combined potatoes, bacon and dried fruit into a kind of gratin or casserole. I decided to adapt those... Read More
Braised Parsnips With Cara Cara Oranges
Feb 26, 2013Braising is my favorite preparation for parsnips, because it really brings out all the flavors this oft-forgotten root has to offer: delicate sweetness, earthiness and just a hint of minerality. Cara caras, one of the many types of heirloom citrus that become blessedly available in the winter months, are a perfect partner to parsnips. But if you can’t find them, regular navel oranges will work just as well. Read More
Ash-Roasted Sweet Potatoes With Sage and Honey Butter
Feb 13, 2013This simple recipe was inspired by the Argentine chef Francis Mallmann, whose cookbook, Seven Fires: Grilling the Argentine Way, is a fascinating look at cooking with fire – over it, around it, and even in it, as I do here. The end result might look a little scary at first, but the flavor you will achieve is undeniable. Read More
Ricotta Gnudi With Roasted Cabbage and Marconi Peppers
Nov 05, 2012This recipe requires some patience and planning, because the gnudi take three days to make. Before you run for the hills, I should clarify: The gnudi take about 10 minutes to make – they’re really easy – but three days before they’re ready to use. So plan ahead, and your foresightedness will be rewarded. In case you’re asking yourself what in the world a gnudi is, a quick explanation... Read More