Verona, 19-22 February 2020: wood-fired cooking was on show at Progetto Fuoco 2020 at the La Nordica-Extraflame stand. 12 Cooking Shows to prepare just as many gourmet dishes were held during the days of the fair, on an America wood-burning cooker, used skilfully by chef Alberto Vescovi.

Indeed, the large cooktop with cast iron rings and handy oven, elements shared by every model in our vast range of cookers, make it possible to prepare any recipe, from the simplest to the most elaborate.

Check out our suggestions below:  

SMALL PIEMONTESE FASSONA BURGER 

with multi-grain bread, creamy smoked bell pepper and round potato slices

Ingredients:

• 150 g ground beef
• 3 x 40 g multi-grain buns
• 1 yellow pepper, 1 red pepper
• Dijon mustard
• 3 potatoes in their skins, pre-boiled
• Salt, pepper and oil, smoked paprika
• Garlic and parsley

Preparation: 

Cook the peppers in a pan, then blend them with an immersion blender, with salt, oil, pepper and paprika. Slice a boiled potato and brown in the oven. Cook the hamburger in a pan and toast the bread in the oven. Plate the hamburger on the bread and cover it with bell pepper sauce, garnishing with the potatoes and mustard.

 

 

BLACK BEER CHICKEN SKEWERS

with spring onions and radicchio en papillote

Ingredients:

• 3 boned chicken thighs
• Black beer
• 2 Treviso red radicchio heads
• 1 clove of garlic
• Thyme and ginger
• Salt, pepper and oil

Preparation:

In a pan, cook the bite-size pieces of chicken marinated in black beer, sliding them onto a skewer and adding part of the beer for cooking. Cut the spring onions and radicchio and bake them in the oven en papillote in aluminium foil. Plate the skewer and garnish with vegetables.

 

 

CARAMELISED PEARS

with zabaglione, cinnamon and toasted hazelnuts

Ingredients:

• 2 abate pears cut into wedges
• cane sugar
• cinnamon sticks
• 2 egg yolks
• passito di Pantelleria liqueur
• 20 g of ground toasted hazelnuts
• salt pepper oil

Preparation:

Cut the pears into wedges and cook them in a pan with the sugar, the cinnamon sticks and the ground hazelnut. Boil water in a pot and place a container over it with the egg yolks mixed with the passito liqueur, whisking the mixture constantly until you obtain a uniform and thick cream. Then plate the pear skewer on a bed of cream.

 

 

Altamura Bruschetta

with anchovies, stracciatella di burrata cheese and cherry tomatoes

Ingredients:

• 3 slices of Altamura bread
• 1 clove of garlic
• 100 g stracciatella di burrata cheese
• 50 g Spanish anchovies
• salt, pepper and oil
• chilli pepper
• thyme

Preparation:

Cut the cherry tomatoes in half and brown them in a pan. Slice the Altamura bread and heat it in the oven. When it is toasted, add the stracciatella di burrata cheese, the chopped thyme with oil salt and pepper, the tomatoes and the marinated anchovies.

 

 

SALMON SCALLOP COOKED ON CEDAR WOOD

with wok-fried vegetables, mushrooms, soy and ginger

Ingredients:

• 300 g fresh salmon
• 1 carrot
• 1 red pepper, 1 yellow pepper
• 100 g pleurotus mushrooms
• Soy sauce
• 1 log of Canadian red cedar
• Salt, pepper and oil
• Thyme, ginger and rosemary

Preparation:

Cut the vegetables and cook them in the wok with soy sauce. Place the salmon on the cedar wood and position it directly on the grill, to toast the wood and give the fish its fragrance. Then move the log into the oven to finish cooking. Then plate on the bed of vegetables.

 

 

PIEMONTESE TOMINO CHEESE

with Treviso radicchio and fried polenta

Ingredients:

• Piemontese tomino cheese
• Polenta
• 1 head of Treviso radicchio
• salt, pepper and oil

Preparation:

Cut the radicchio and bake it in the oven en papillote in a sheet of aluminium. In a pan with half an inch of boiling oil, fry the sliced polenta, previously cooked and cooled. On another pan, heat the tomino cheese. Then plate it with radicchio and polenta.

 

 

Club Sandwich

cut into 4 portions

Ingredients:

• 3 pieces of sliced bread
• 50 g stewed pancetta
• 1 whole fresh egg
• lettuce and tomato
• mayonnaise
• salt, pepper and oil

Preparation:

On a pan, cook the pancetta and fry the egg. On one piece of bread, place the pancetta and egg. On another piece of bread, place the sliced tomato and lettuce. Close with another slice of bread and cut into 4 portions. Plate with your preferred sauce on the side.

 

 

QUAIL BREAST ON CREAMY BARLEY

with oven-baked squash

Ingredients:

• 100 g pre-cooked barley (18 min in salted water)
• 200 gr Mantovana squash
• 3 quail breasts
• Salt, pepper and oil
• Thyme and rosemary

Preparation:

Finely dice the squash and bake it in the oven on a buttered baking sheet. Partially cook the quail breast in a pan and then finish cooking it in the oven. In a pan, heat the pre-cooked barley, then add the diced squash. plate the barley on a pasta plate and place the sliced quail breast on top.

 

 

POTATOES EN PAPILLOTE

with spring onions and radicchio en papillote

Ingredients:

• 3 potatoes in their skins, pre-boiled
• 3 shallots
• 20 g black olives
• 100 g turnip tops
• Salt, pepper and oil

Preparation:

Dice the boiled potatoes (precooked in their skins), turnip tops and shallot. Put everything in a recipient with black olives, adding salt, pepper and oil. Mix and place the contents on a sheet of aluminium foil. Wrap en papillote and bake in the oven for 10 minutes

 

 

OVEN-BAKED PIZZA

with mushrooms

Ingredients:

• 1 block of pizza dough
• tomato
• fresh mozzarella
• oregano
• 100 g mushrooms

Preparation:

Slice the mushrooms and cook them in a pan on the cast iron grill. Roll out the pizza dough and garnish it with tomato and fresh mozzarella. Bake the pizza in the oven on the baking sheet and, when it is ready, take it out and add oregano and the mushrooms cooked on the grill.

 

 

THINLY SLICED TUNA WITH FLAX SEEDS

with pan-cooked puntarelle and black bread crostini

Ingredients:

• 100 g fresh tuna
• 10 g toasted flax seeds
• 50 g puntarelle
• nr. 3 multi-grain black bread crostoni
• salt, pepper and oil

Preparation:

Dice the black bread and toast it in the oven on a buttered baking sheet. Cover the whole fresh tuna with flax seeds, sear it on all sides in a pan and bake it in the oven. Cook the puntarelle in a pan. When the tuna is cooked, slice it and garnish with the chopped puntarelle and bread crostini.

 

 

BONED CHICKEN THIGHS WITH DIJON MUSTARD

potato cream with saffron and mushroom casserole

Ingredients:

• 3 boned chicken thighs
• 20 g Dijon mustard
• 100 g potatoes
• 1 sachet of saffron
• 100 g pleurotus mushrooms
• salt, pepper and oil

Preparation:

Sear the chicken on the grill and finish cooking it in the oven. Heat the boiled potatoes in a pan and mash them, then mix with saffron until creamy. Cook the mushrooms in a pan. Then plate the chicken with the mushrooms and the potato cream with a piping bag.