Classic stuffing – Simply sage and onion
Melt the butter and sauté the onion and sage until the onion is translucent. Add the bread and mix well. Add the boiling water and cover for 5 minutes allowing
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Melt the butter and sauté the onion and sage until the onion is translucent. Add the bread and mix well. Add the boiling water and cover for 5 minutes allowing
Preheat your Fornetto or conventional oven to 170℃ (350℉). Position an oven rack at the bottom of the oven if using the Fornetto baking stone or in the centre, if
Preheat your Fornetto, conventional oven, kamado or smoker to 180℃ Rinse the chicken and pat dry. In an oven-proof dish (or a cloche if you have one) place two branches
Mix the yeast with the water and allow to sit for 20 minutes. Mix the salt with the flour in a bowl and form a well in the middle. Mix
We also have an in-depth look into the classic Frittata on our blog section of our website. Frittatas are ideal for brunch, lunch and picnics and can be enjoyed warm
Béchamel is an easy to make sauce made from a roux of butter and flour cooked in milk and seasoned with salt. When making béchamel it is very important not
The picture above is an italian ragù of which there are 12 different types as listed by the Italian Cooking Academy (l’Accademia Italiana Della Cucina). By far, the most popular
You can make this recipe in your Fornetto oven, your conventional oven, a kamado or a smoker, using an oven-proof dish. The recipes for béchamel and ragu (meat sauce) are
Although ribs are not the standard for Char Siu, they are delicious none the less. They can be eaten piping hot right from the Fornetto oven, or at room temperature,
TANDOORI CHICKEN Skin the chicken and score in two or three places. Mix the yogurt, Tandoori Masala, lemon and Ghee well in a bowl. Add the chicken and coat evenly.
Serving options: Peking duck with green onion, cucumber and Hoisin sauce wrapped in Chinese steamed pancakes 春餅 (available pre-made in Asian grocery stores) served as appetisers, or Steamed white rice,
When the onions and chicken have cooled, mix them with the vegetables and the béchamel and toss to coat completely. After having unrolled the puff-pastry, turn the pie dish over
