The Daily Bread

Porrata

Porrata

May 06, 2021

Today the star of our meal will be PORRATA, which is a flavorful, ancient and rustic Tuscan dish where leeks and bacon are married into a symphony of delicious, nostalgic flavors that remind you of home. Mentions of Porrata are found in ancient culinary manuscripts as far back as the 1300s.  Stretched dough lines the pan which is then layered with bacon (pancetta), as well as leeks coated in whisked eggs.  Our Porrata is then baked to perfection in the wood-fired oven.  Definitely a very simple, yet delicious and pure comfort food which is brought to a whole new level when served with a fresh tossed salad.  Let's get started!
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Roasted Beet Salad with Mixed Greens and Goat Cheese

Roasted Beet Salad with Mixed Greens and Goat Cheese

May 04, 2021

A perfect and colorful symphony of flavors is created when simply tossing a medley of fresh greens with roasted beets, goat cheese and candied nuts.  Drizzle everything with an orange and raspberry vinaigrette, and the most delicious, fresh, and healthy meal is ready in no time at all.  Let's get started!
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Roasted Beets

Roasted Beets

April 29, 2021

Beets are a common root vegetable loaded with wonderful properties, and simply brought to a whole new, and delicious level with just a few easy steps.  Many express a dislike for this stunning red vegetable, but when correctly prepared it becomes a mouthwatering dish that can be enjoyed raw as well as roasted, boiled, sautéed, or even stewed.  Today our beets will be roasted in the Mangiafuoco Home Gas Pizza Oven.  Let's get started!
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Cornetti di Pan Brioche

Cornetti di Pan Brioche

April 27, 2021

Cornetti di pan brioche are a traditional, wonderful Italian sweet pastry enjoyed year round while sipping a cappuccino or an espresso at a local café.  Cornetti, or also simply called brioche, are often filled with crema pasticcera, preserves, whipping cream or even Nutella.  Loved by old and young in Italy, this light, delicious pastry is widely loved as croissants are in France.  Let's get started!
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Brioche Cinnamon Rolls

Brioche Cinnamon Rolls

April 23, 2021

At times it is so wonderful when life offers something a bit indulgent just to brighten the day.  Although prepared on rare occasions, brioche cinnamon rolls are definitely a fluffy and delectable treat that makes life just a little extra sweet.  Soft layers of brioche dough rolled with butter and cinnamon sugar are baked in a wood-fired oven just like our grandmothers used to do.  Let's get started!
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Fougasse

Fougasse

April 15, 2021

Fougasse is the stunning staple flat bread from the French Provence.  What an experience to bite into a crunchy, crisp crust only to discover a soft, chewy crumb.  Could it possibly be the cousin of the iconic Italian focaccia?  Although usually prepared with the addition of dried herbs, olives, sometimes cheese and lardon (bacon), today we will make a very simple, basic version on which to build on later.  Let's get started!
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Pizza with Pasta di Riporto

Pizza with Pasta di Riporto

April 12, 2021

There are countless ways to prepare a good pizza.  Today's pizza is made with pasta di riporto, which is simply an ancient Italian way to use leftover dough from a recent bake in order to leaven the dough.  The result will be a pizza that needs less yeast, and with much greater depth of flavor.  Let's get started!
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Pizza Dough with Pasta di Riporto

Pizza Dough with Pasta di Riporto

April 08, 2021

There are countless ways to prepare dough for pizza.  Different hydration levels, varied combinations of flours, leavening methods and resting times.  One very ancient Italian way to leaven dough is to use Pasta di Riporto, which is a portion of old dough from a previous bake.  Not only will this result into a dough that needs less yeast to ferment, but amongst other benefits it will also develop a final product with a much greater depth of flavor.  Let's get started! 
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Savory Ham & Chive Puff Pastry

Savory Ham & Chive Puff Pastry

April 01, 2021

What better way to make a breakfast, brunch or even an appetizer when serving these flaky, savory cream cheese and ham pastries.  These morsels of goodness come together in no time at all and are always a welcome surprise when served straight from the oven.  Let's get started!
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Carciofi in Umido con Pomodoro - Artichokes with Tomatoes

Carciofi in Umido con Pomodoro - Artichokes with Tomatoes

March 25, 2021

Served raw or cooked, hot or cold artichokes are always a culinary winner around our kitchen table.  There are countless ways to prepare this amazing wonder of nature, and here is just one of many.  Today's artichokes will be cut into wedges, first stewed, then roasted in the wood-fired oven accompanied by fresh herbs and a delicious tomato reduction.  Although not an easy vegetable to prepare, the end result is definitely worth the effort.  This native Mediterranean plant/vegetable is known for its tender, delicious heart, but when prepared correctly even the edible part of the leaf, located at the base of each petal can also be enjoyed.  Simply place each artichoke petal between slightly clenched teeth and gently pull out as the tender meat will be stripped off and fully enjoyed.
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Crostini Salsiccia e Crescenza

Crostini Salsiccia e Crescenza

March 19, 2021

Crostini are most certainly the Tuscan appetizer par excellence, always present not only on a menu when dining out, but also when guests are invited for a meal.  Served as a perfect antipasto while waiting for the meal to begin, these delicious morsels of goodness have limitless possibilities.  Born from the necessity to use even the last bit of bread so nothing was waisted, crostini  are today made with toppings of all kinds.  Normally these crostini are made with a mixture of fresh sausage and soft Stracchino cheese, but since Crescenza is what we had on hand, we will merry the meat with this soft cheese. 
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Rigatoni with Cavolo Nero

Rigatoni with Cavolo Nero

March 05, 2021

Struggling with what to cook for the next meal?  Pasta is always a glorious go-to.  Think of it as a white canvas on which to create anything your imagination allows.  Today the king of the dish will be Cavolo Nero, a loose leafed cabbage, or kale typical to Tuscany.  Ready to prepare a simple, quick yet very delicious pasta dish with this wonderful power green?  Let's get started!   
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