In early 2013, Forbes magazine asked several restaurant chefs about their culinary predictions for the near future. Chef Scott Conant (owner of the establishments Scarpetta and Montage Beverly Hills) made a prediction that one of the hottest food trends to hit the scene over the next couple of years would be, “More wood grilling; things that are seemingly rustic and, in the right hands, really elevate the product.” Of course, as leading importers of wood burning ovens from Italy, we agree!
Plus, you would have to live under a rock to be unaware that indeed, Chef Scott’s prediction was correct. Wood grilling is definitely all the rage, both in the commercial culinary world and home cooking. Whether it’s on an open flame in a humble backyard BBQ or in a high performance wood burning oven like the ones we carry, grilling over wood is something that any cook can do to elevate the quality of a dish. But that’s not all Chef Scott had to say, and we agree with his next forecast as well.
It’s in regards to chefs exploring cooking alternatives for cutting down on costs. “One way to do it is to choose vegetables over really expensive cuts of meat,” he said. “Heirloom vegetables and original strains of vegetables—those are super interesting.” That’s also a great idea, considering that our wood burning ovens are the perfect vessel for cooking vegetables to perfection. The Fontana Forni Facebook page has some incredible photos that walk users through the process of cooking delicious vegetable dishes, including:
• Stuffed Tomatoes (Pomodori Ripieni)
• Eggplant Towers (Torrette di Melanzane)
These are authentic Italian recipes that are bound to be chef-approved, and they will certainly delight your family as well – especially if you’re looking for healthy side dishes or meat alternatives to prepare in your wood burning oven from Fontana Forni.
0 comments:
Post a Comment