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
The Art of Fire Grilled Salmon Fillet with Red Wine Reduction Where flame meets finesse Salmon cooked over searing heat becomes something truly special — crisp skin, tender flesh and that whisper of caramelisation that only real fire can create. The Beefer Grill transforms this everyday favourite into a restaurant quality experience, thanks to its [...]
The Art of Fire Entrecôte on the Bone Pure flavour born from flame Cooking over real fire is both primal and refined. The crackle of oak, the shimmer of heat, and the scent of melting fat create a sensory theatre that defines great outdoor cooking. The Flamery Asado Grill embodies that spirit — powerful, versatile [...]
Fire Roasted Monkfish! Monk is a fish that can really handle the fierce heat of a pizza oven. The meaty texture absorbs robust flavours and takes on smoky wood tones. This recipe uses paprika, basil, tarragon and black olives for a Provençal style dish that’s delicious served simply with steamed rice or new potatoes. Method [...]
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 [...]
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
The Art of Fire – Grilled Salmon Fillet with Red Wine Reduction
The Art of Fire – Entrecôte on the Bone
Fire Roasted Monkfish
The Art of Fire – Shoulder of Lamb Feast