Recipes

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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Italian New Year’s Cotechino and Lentils

December 18, 2013

Symbolizing coins and good fortune, lentils are a traditional menu item in Italy to ring in the New Year. Combined with rich Cotechino sausage, tomatoes and herbs, they are a hearty and delicious dish for any time of the year.

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Largest Bulk Batch

October 2, 2014

Pizza Yield 38 pizzas (7 oz. dough balls) 33 pizzas (8 oz. dough balls) 29 pizzas (9 oz. dough balls) 27 pizzas (10 oz. dough balls) Ingredients 10 lbs. Mugnaini Pizza Flour (or alternate”00″ Pizza flour) ½ oz. Active Dry Yeast 2 oz. salt 12 cups water + ½ cup ¼ cup olive oil to … read more

Large Bulk Batch

October 2, 2014

Pizza Yield: 19 pizzas (7 oz. dough ball) 17 pizzas (8 oz. dough ball) 15 pizzas (9 oz. dough ball) 13 pizzas (10 oz. dough ball) Ingredients 5 lbs. Mugnaini Pizza Flour (or alternate “00” Pizza flour) ¼ oz. Active Dry Yeast 1 oz. salt 6 cups + 1/4 cup water ¼ cup olive oil … read more

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