Roasting vegetables brings our their natural sweetness. We roast them and serve them for appetizers, use them in pannini or pasta, on pizza, etc.
This video gives you an idea of the method of roasting veggies in a woodfired oven. We season them with just sea salt, black pepper and extra virgin olive oil. Herbs can be used, we like thyme with mushrooms, and seeds like fennel or cumin can be experimented with. But a good rule of thumb is to keep it as simple as possible and let the vegetable shine.
Woodfired Cheese Bagna Cauda. This dish is so simple, so luxurious, and so good. Who doesn't like cheese? I mean... really?
The casuella is the perfect vessel for even melting of the cheese. The pottery of the casuella also creates a more "cooked/chewy" edge that the experienced seem to seek out when this appetizer is served.
This dish can be prepared ahead of time. Just rub the garlic, cut up the cheese, and cover with plastic wrap. Leaving the cheese at room temperature helps with even and fast melting.
They're a little bit of work, but they're oh so good.
Globe artichokes are smaller and have a more edible choke in the center. Shop for artichokes that are about 3" in diameter.
These delicious little veggies are especially good in springtime when artichokes are fresh and readily available. Use them in pasta, on pizza, or on their own. We serve the final product at room temperature, with a little extra virgin olive oil on them, or you can add a little tang and marinate them with red wine vinegar, olive oil, and more garlic.
This is my daughter's favorite appetizer. Every pizza party we have, Natalia wants to make sure we have some dough put aside for garlic knots before the pizza party. So here's a quick little video on how we make them.
What are garlic knots? They're soft, warm, garlicky, cheesy knots of dough. Originally made on the east coast of the US, and slowly trickling towards the west.
We hope you try them with your family and friends. Send us a note and let us know how you like them!