Rustic Country Bread Loaves

March 23, 2016

This is a good starting point if you’re not ready to bake with natural leavening. This bread has a nice crust and good crumb. Makes: 4) 550g loafs Prepare oven according to Mugnaini’s Bread Baking environment (525-550˚ ideal deck temperature).   INGREDIENTS Poolish Starter – Day 1 454 grams water 80-90 Fahrenheit 5 grams instant … read more

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Baked Eggs with Cream, Spiced Tomato Sauce & Herbs

March 22, 2016

The rustic, spicy tomato sauce for this dish can be cooked overnight from the retained heat of the oven. Use the individual size 1-quart Terra Cotta Saucepans for a fun brunch service! Serves: 6 Prepare oven according to Mugnaini’s Low + Medium Roasting Environment (475-500˚)   INGREDIENTS 6 quarts (14 14oz cans) San Marzano canned tomatoes … read more

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Slow Roasted Yams with Kumquats & Brown Butter

March 22, 2016

Yams are well suited to roasting, but they take on a creamy texture as their natural sugars caramelize in a wood-fired oven. The kumquats add a citrus edge and the tarragon a fresh counterpoint.  A great use for the 9” x 13” Terra Cotta Rectangular Baking Dish! The terra cotta insulates the pots contents while keeping foods moist … read more

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Baked Oatmeal with Dried Cherries & Maple Syrup

March 18, 2016

A great way to start the morning and a wonderful use of the 2 1/4-quart Terra Cotta Round Casserole! The terra cotta insulates the pots contents while keeping foods moist. Serves: 6-8 Prepare oven according to Mugnaini’s Medium Roasting Environment   INGREDIENTS 16 ounces stoneground oats 40 ounces water 1 tablespoon Berbere spice 3 tablespoons … read more

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Baked Mushroom Rice

March 18, 2016

An easy way to make rice and another great use for the 5-quart Terra Cotta Bean Pot  because the terra cotta insulates the pots contents while keeping foods moist and rich in flavor. Serves: 6 Prepare oven according to Mugnaini’s Roasting Environment   INGREDIENTS 16 ounces Carolina gold rice 32 ounces water 2 tablespoons butter … read more

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Fried Rice

March 18, 2016

This recipe serves a few purposes, first it’s another use for the 17″Paella Pan since it conducts heat so well and you can get a nice caramelization on whatever you put in the pan. Secondly, after a long weekend of cooking there is generally an abundance of leftover vegetables and meats. Use leftover Baked Mushroom … read more

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Carrots and Brussel Spouts with Herbs and Dates

March 17, 2016

A vibrant combination of sweet and savory. The wood-fire brings out the natural sweetness of the carrots while the brussel spouts provide the savory counterpoint. The dates and jalapeño give this dish an unexpected kick. A great use for the 5-quart Terra Cotta Bean Pot because the terra cotta insulates the pots contents while keeping foods … read more

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We LOVE our Mugnaini Oven!

December 23, 2015

Featured Oven of the Month Dolores and Chuck Zimmerman We have a Mugnaini Model Medio 100 oven. It is the perfect size! So far we have prepared delicious roasted chicken, roasted root vegetables, corn on the cob (all prepared according to Andrea Mugnaini’s cook book) and of course, the most “fantastico” Neapolitan-style pizza! We have had … read more

The Next Generation of Mugnaini Foodies!

November 2, 2015

  Stephanie Flick sent this photo of her youngest son in front of their Mugnaini oven. The family loves their oven and they look forward to attending classes soon. Famed chef, author and sustainable food advocate, Alice Waters, was an early adopter of Mugnaini ovens having installed a commercial 120 wood fired model at Chez … read more

Mugnaini Featured Oven

October 14, 2015

In answer to our call for Mugnaini oven photos to share with our fans, the Ramirez family sent us their recently completed installation which they’re really excited about. And what’s not to love about this fully functioning outdoor kitchen with a Mugnaini Medio 100 as its centerpiece? The design includes a XL Kamado Joe, a … read more

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