Preparation:

To prepare the salty plum, start sifting in a bowl the flour and baking powder, add the Parmesan cheese and mix the ingredients well. Stir in the grated Leerdammer and bacon into cubes, mix well and finally add a drizzle of extra virgin olive oil.

In another bowl, beat the eggs with the cream and milk, salt and pepper and add the liquid from the mixture.
Stir until the ingredients are well blended.
In a loaf pan ask yourself the dough and bake in oven at 200 ° C-220 ° C for 50 minutes.
Cooking is a closed door.
Thanks to the glass door of the oven Taste we can monitor the cooking of our food.
Towards the middle of cooking can quickly open and turn the loaf pan.
When the salty plum cake is cooked leave to cool and serve in slices.
A real pleasure!

Preparation:

Prepare the dough for the pizza or pasta brisee.
Wash the escarole in a pan fry, low heat, shallots with a little oil and anchovies, and when the anchovies have dissolved, add the escarole spezzettandola with your hands.
Add salt and pepper and cook over medium heat for about 15 minutes.
When it dried, add the capers and olives. Continue cooking for 10 minutes over high heat, to make it evaporate the liquid released from the vegetables, then turn off the heat and let cool.
Take the dough and divide into two equal loaves.
With a rolling pin, flatten one of the dough balls.
Roll out the dough in the pan, taking care to ricoprirne with the dough also the edges.
Prick the bottom of the pastry with a fork, add the filling, now cold, adding raw anchovies, capers and pine nuts.
With the remaining dough, obtained another sheet and place them over the filling.
Re-close the edges sealing them well and prick the surface of the pizza.
Bake in the oven at 200 degrees for 40 minutes.
Turn it from time to time and close the door.
The oven Hello allows thanks to the hole in the door to keep under control the cooking.
Small but spacious, Hello oven allows you to cook two pizzas to 20 cm in diameter at a time or two pans of lasagna and other dishes.
The oven that is perfect for any type of food, from meat to vegetables to the various mixes type bread, pizza and focaccia.
Once cooked, let cool completely and serve in slices.

Preparation:

To prepare the Tuscan chestnut first put the raisins soaked in warm water to revive it and then proceed sifting the flour into a large bowl to remove any lumps.
After you add a generous pinch of salt, pour a little at a time in the water chestnut flour with an addition of oil mixing with a whisk until the batter is well mixed and very soft.
Squeeze the raisins and dried well and add to the mixture, along with the pine nuts.
Set aside a small amount of these three ingredients that will be needed to cover the surface of the chestnut cake before baking.
Place in a shallow roasting pan, a diameter of 25 cm, the oil, then spennellatela for well taking care to cover the entire surface.
Then pour the mixture up about two inches tall.
Sprinkle the chestnut with the ingredients and set aside with rosemary.
The wood oven must be at a temperature of 200 ° -220 ° C.
Bake then your castagnaccio for 40 minutes.
Turn it from time to time.
In the oven you can bake at the same time Hello 2 trays of 25 cm each.
At the end of the chestnut will have a nice crust all cracked and golden.
Great for a snack autumn!

Preparation:

Start working on the room temperature butter with a spoon, add the powdered sugar until you get a smooth texture.
United gradually vanilla, flour and continue adding the egg whites one at a time that should not be cold but at room temperature and mix well.
Put the resulting mixture into a pastry bag and lay it on a baking sheet forming long sticks 5-6 cm.
Remember to leave a few centimeters between a rod and the other in such a way that they do not touch during cooking.
Turn occasionally the pan for uniform cooking.
The language of cat should bake in the oven at 200 ° C-210 ° C for 8-9 minutes, until their edges just begin to be golden.
Once baked the languages of cat will be detached from the pan and let cool.
Perfect for a tea of five with your friends!

Preparation:

Take the butter at room temperature and add it with the sugar and then the flour sifting it to avoid lumps.
Take then the eggs and milk and add to it all.
Once the desired consistency, add the lemon zest and half a bag of baking powder sifted.
Mix all ingredients until a smooth consistency without lumps.
Grease and flour a loaf pan well and pour the mixture that fills the mold to 2/3.
Bake in oven at 200 ° C for 45/50 minutes with the door closed for the first 20 minutes. The oven Hello allows, thanks to the hole in the door, to monitor the cooking and the fire.
Before turning out our sweet make sure it is cooked by pricking him with a stick.
Simple, fast and delicious!

Method:

First prepare the dough for the pizza. When the dough is leavened started to prepare the fillings.

We we made 3 different:
- Tomato, mozzarella olives and ham
- Radicchio and gorgonzola
- Onions, potatoes and mozzarella

For the traditional stuffing, dress the tomato sauce with oil, salt and pepper. Add diced and drained mozzarella, chopped cooked ham and one olive.
For the radicchio stuffing, pan-fry the radicchio with a drizzle of oil, sear and then add diced gorgonzola.
For the onion stuffing, pan-fry the onions with a drizzle of oil. In the meantime, scald the potato, add it to the onion and pain fry for 5 minutes more. Then add mozzarella previously drained.
Roll the dough on a pastry board and shape into 3mm/0.12 inch thick rectangles. Place your stuffing in the center of the rectangle, lift 1 side of dough and fold over so that it meets the other side.
Using a cutter of 10 cm/4 inches in diameter or a glass, cut the calzones forming a half moon and press the edges together to seal using a forch.
Brush the mini calzones with olive oil and put inside the wood fired oven at 210°-230°C/ 410°-446° F for 25-30 minutes. The Mini calzones are perfect for an aperitif with your friends!

Method:

Wash the pumpkin and fry in a non-stick pan for about 20 minutes, then mash it with a fork. Melt the butter and then cool it down. Add the sugar and knead the mix until you will obtain a frothy mixture. Add the eggs, the flour and, at the end, the yeast and the pumpkin mixture.
Cream the mixture and, once it is well blended, add the milk and the spices and keep mixing it. Pour the mixture in the muffin molds and cook them in the wood fired oven at 180°/200°C – 356°/392° F for about 25/30 minutes.
“Here your muffins are ready!”

Method:

Prepare the bread dough and leave it rising until it doubles. Chop the vegetables and fry them for a few minutes in a pan with a drizzle of oil, salt and pepper. Divide the dough in two parts and roll it with the rolling pin making two rectangles of 0,5 cm thickness. On one rectangle place the vegetables leaving about 2 cm from the edge that you will brush with some water.
Roll up like a jellyroll and leave it leave rising. Take the second rectangle and fill it with bacon and cheese and repeat the same process as before. Then cut them and place on a tray where you previously placed a greaseproof paper. Leave the roll pieces rising for about an hour. Cook them in the wood fired oven at about 200 °C/392 °F for about 20 minutes.
Here we have the salty rolls with vegetables or bacon and cheese! It is simply delicious!

Method:

Place the flour on the working floor and make a fountain. Add the lard. Pour lukewarm water (just enough). Knead until you will obtain a compact dough (do not knead it too much since bubbles can appear during cooking). Let it rest for about one hour. Roll it out. The thickness will depend on proper flavor and can be from 2 up to 5-6 millimeters (during cooking it will grow up). Mind to frequently rub the rolling pin with flour to avoid that the dough will stick on it. The piadina must be cooked with high flames. The cooking floor has to be between 220°-240 °C/428°-464°F.
While cooking, on the piadina surface will appear some medium – small bubbles that will be more cooked and give the piadina its characteristic aspect. To allow the piadina internal cooking, prickle both sides. Once it is cooked, proceed with filling it. The classic piadina is filled with ham, rocket salad and “squacquerone” cheese, but you can fill it as you prefer. They are very tasty! Try the Piadina Romagnola recipe cooked at your wood fired oven: it brings the piadina a delicious taste!