The Daily Bread

Stuffed Zucchini Soufflé

May 24, 2021

Stuffed zucchini soufflé are not only a perfect side dish, but also a great appetizer. These small morsels of goodness are simply filled with flavorful sautéed ingredients, as well as a perfect medley of cheese, bacon and eggs. To make this delicious experience complete, the zucchini are finally baked in the wood-fired oven. Let's get started!

Sautéed Beet Greens

May 19, 2021

Don't discard those wonderful greens that grow on top of fresh beets! Beets are known for their incredibly delicious, deep colored roots, but often the tops are forgotten and waisted. This simple recipe will transform this tender, delicate green, into a delicious side dish perfect for just about any meal. Let's get started!

Spaghetti with Red Drum

May 12, 2021

There is just nothing like being rewarded with a beautiful fish caught from a kayak on the shores of the inter-coastal waterway. This time it was a Red Drum or Red Fish. To transform the fish into a mouthwatering dish, we simply diced the fillets, and accompanied them with cherry tomatoes and other fresh goodies. With some magic of the wood-fired oven it resulted into a mouthwatering plate of spaghetti. What a crazy power the sense of taste has! When eating this dish, the symphony of flavors simply transported us to the seacoast of Italy on a warm summer day. Let's get started!

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!

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!

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!

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!

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!

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!

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!

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!

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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