Place your onions directly onto the embers of your wood fire or directly on the base of the pizza oven. Cook for 35-40 mins turning occasionally. Don’t be afraid of burying them under some lumps of burnt down wood that form in the oven.
To test if they are ready insert the tip of a knife through the blackened crust and into the heart of the onion. It should feel soft and tender.
Slice the onions in half and simply scoop out the onion flesh with a teaspoon. Roughly chop and place into a small saucepan with your vinegar, sugar and spices. Return to the pizza oven to cook for 5-10 mins. The vinegar and molasses should reduce slightly and you’ll be left with a dark, sticky marmalade texture.
Whilst the chutney is cooling roast your radishes in your oven with their tops until blistered and chargrilled. Serve the wood fired radish with your dirty onion marmalade.
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Mussel and Wild Garlic Flatbread! Wild garlic season is much anticipated in the UK as it signals the beginning of spring and all the beautiful produce that comes with it. In this recipe we’re going to make a wild garlic butter that goes perfectly with the sweet mussels and gets soaked up by the [...]
Rob's Tomato Pizza! Top quality homegrown heritage tomatoes with a good homemade tomato sauce and pesto. Pizza perfection at its most humble. I love this combination with a small twist of sorrel pesto alongside the basil. Method Preheat your pizza oven to 375˚C and roll out your dough. Place onto a floured peel and [...]
Carbonara pizza oven bites! These little bite-size pastry treats are smoky and rich. Perfect for a starter or al fresco canape. The smoked pancetta and nutty parmesan absorb the wood fired aroma and it’s a lovely twist on a classic quiche Lorraine. Method Preheat your pizza oven to 250˚C and move the fire to one [...]
Anchovies, onion confit, garlic and luscious black olives - what's not to love about this classic dish! Pissaladière is a culinary specialty originating from Liguria but also typical across southeastern France. This is our interpretation of this classic dish using a Neapolitan pizza base. Pizza dough This recipe uses Associazione Verace Pizza Napoletana recipe which [...]
Dirty Onion Marmalade
Method
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
Related Posts
Mussel and Wild Garlic Flatbread
Tomato Pizza
Carbonara Pizza Oven Bites
Pissaladière