Episode 6 – Italian Brick Oven


Foodies of New England “Italian Brick Oven… by FoodiesofNewEngland
TUSCAN HERBED LEG Of LAMBIngredients

  • ½ cup fresh rosemary
  • ½ cup fresh sage
  • 6 cloves garlic
  • ¼ cup kosher salt
  • 4-6lb lamb leg
  • ¼ cup olive oil

Preperation

  • Mince the first four ingredients together. Cover the lamb leg thoroughly with the herb mixture. Drizzle the olive oil over the lamb and roast in an oven proof pan at high heat.
  • If using a conventional oven cook the lamb uncovered at 475 degrees for approximately 50 minutes. Internal temperature of the lamb should read 145 degrees.

 

FRITTATA WITH BACON, ZUCCHINI AND CHEESE

Ingredients

  • 4 large eggs
  • ¼ cup water
  • 1 tablespoon flour
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¾ cup sliced zucchini
  • ½ cup chopped cooked bacon
  • ½ cup cheddar cheese
  • 2 tablespoons olive oil

Preperation

  • In a bowl, whisk the eggs, water, flour, salt and pepper. Whisk well until mixture is smooth.
  • In a 10-inch, ovenproof, nonstick skillet, heat the olive oil. Add the sliced zucchini and sauté for 1 minute.
  • Pour the egg mixture into the pan and combine the bacon and cheese.
  • Transfer the skillet to the oven and bake until set. 2 to 4 minutes in a wood burning oven. 10 to 12 minutes in a conventional oven set at 350 degrees.

 

BASIC PIZZA MARGHERITA

Ingredients

  • 8oz pizza dough
  • ¾ cup sliced cherry tomato
  • 1 cup fresh mozzarella
  • 2 tablespoons olive oil
  • ¼ cup fresh basil
  • ½ teaspoon chili flake
  • Salt & pepper to taste

 

DESSERT PIZZA

Ingredients

  • 8oz pizza dough
  • ¾ cup roasted grapes
  • 1 tablespoon sugar
  • 1 tablespoon cinnamon
  • Balsamic vinegar reduction

Balsamic Vinegar Reduction

  • For the balsamic vinegar reduction; on medium heat, reduce 1 ½ cups balsamic vinegar in a sauce pan to ¼ cup. The vinegar should be thick and sweet.
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