Prosciutto, Mozzarella and Parmigiano-Reggiano garlic bread
*Adjust recipe depending on the size of the bread you’re using. Preheat your Fornetto oven, conventional oven, kamado or smoker to 200℃ (400℉). Mix the butter with the garlic and
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*Adjust recipe depending on the size of the bread you’re using. Preheat your Fornetto oven, conventional oven, kamado or smoker to 200℃ (400℉). Mix the butter with the garlic and
Rice meets spice and colour, a feast for the eyes and taste buds! Preheat your Fornetto or conventional oven to 175℃ (350℉). Combine all ingredients in an oven-proof pot, reserving
An amazingly cheesy and delectable casserole to enjoy alone or as a side. Great vegetables and cheese go hand in hand! Preheat your Fornetto or conventional oven to 175℃ (350℉)*
3 hour smoked ham with maple syrup, tamarind and spice glaze Preheat your Fornetto Oven to 175 ℃ (350 ℉ )*. Mix the ingredients for the glaze in a pot
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, 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
See our recipe for cooking pulled-pork using the residual heat in the Fornetto (recipe also on this website). This recipe is for the “mop” (basting) sauce A day ahead, whisk all
This mustard accompanies our recipe to smoke your own sausages (also on our website) Start by soaking your yellow and black mustard seeds until soft. Do not boil them or
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
This recipe will brine approximately 6 kilos (13 pounds) of meat Mix all the ingredients in a large bowl, tub or basin. Add in the meat, weigh it down and
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,
