A wood fired twist on a chicken parmigiana – Chicken and Burrata Bake!
This recipe is my wood fired twist on a chicken parmigiana with a cheesy white sauce, bacon, fennel and celeriac instead of the more summery tomato combo. It’s topped with a decadent ball of burrata that melts into the bake with a rich milkiness that caramelises as it roasts.
Method
Preheat your oven to 350˚C. Make a basic cheese sauce by melting your butter in a saucepan, adding flour and stirring into a roux. Then add milk and grated cheese and reduce the heat. Stir until smooth and glossy and set to one side.
In a large skillet fry your pancetta and once it has caramelised add in your sprigs of rosemary, fennel, celeriac and leek. Cook for 2-4 minutes and then add in your chicken and white sauce.
Top with your burrata and season well with salt and pepper.
Transfer to your pizza oven to bake. Cook for 10 minutes or until the chicken reaches above 73˚C. Serve with some crusty sourdough bread and a sprinkle of fresh basil leaves.
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
2 Free range chicken breasts, chopped into large pieces
Fiery King Prawns! This FirePit recipe is perfect fire-fuelled finger food for hot summer days and the padron peppers on the side make for a delicious vegetarian version. The marinade is gently spiced with plenty of turmeric and smoked garlic. Method Preheat your Stadler fire with a few seasoned logs and preheat for 20-30 mins. [...]
The Art of Fire Shoulder of Lamb Feast Slow fire, generous flavour Cooking lamb over the Flamery Asado Grill is an act of patience and generosity. The gentle rhythm of turning, basting and tending to the fire rewards you with tender, fragrant meat that falls apart at the touch of a fork. This is the [...]
Venison Carpaccio! This is a throwback to a recipe I used to cook with my dad Dick Strawbridge. We used to cook beef carpaccio with lots of grated horseradish and fennel shavings. My version uses Truffle Hunter slices and fresh spring radishes for a seasonal twist. Method Rub your fillet with oil and season with [...]
The ultimate surf 'n turf starter. - Dirty Scallops! Pizza ovens are perfect for grilling shellfish dirty on the hot oven floor. This recipe combines a spicy sausage with sharp grapefruit and seaweed butter for the ultimate surf n turf starter. Method You can cook these scallops in your pizza oven when it’s warming up [...]
Chicken & burrata bake
This recipe is my wood fired twist on a chicken parmigiana with a cheesy white sauce, bacon, fennel and celeriac instead of the more summery tomato combo. It’s topped with a decadent ball of burrata that melts into the bake with a rich milkiness that caramelises as it roasts.
Method
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
Related Posts
Fiery King Prawns
The Art of Fire – Shoulder of Lamb Feast
Venison Carpaccio
Dirty Scallops