Unexpected Italian Cooking Tool: Fornetto Versilia 2.

We already  had a post about this particular tool and  gave a sweet recipe. Today we’ll have savoury recipes. One important thing  to remember  that everything  cooked in a Versilia Oven is a Ciambellone. Ciambella  is a round shape of bread or other with the hole in the center, Like a donut.Cooking a big one it becomes a ciambellone.

Ciambellone di formaggio Cheese ciambellone,fast recipe

4 eggs -300 g of flour 00 /all purpose/plain flour- half a glass of seed oil (100 ml) – half a glass of milk (100 ml) 200 g of grated pecorino, or gruyere, parmigiano – 16 gr. of instant yeast for pizzas .

Work the eggs with the oil and gradually add the flour, the milk, the grated cheese. Finally the yeast. Grease a 24-26 cm round mold with the central hole and cook the pizza in a preheated oven at 180 ° to 30-35 minutes .In this case we used the oven pot, the pot that our grandmothers used, which cooks directly on the gas stove. Grease the pot well, insert the dough, cover with the lid and cook for about 45 minutes with the flame spreader.
Remember: the first 3-4 minutes on high heat then put the stove on low and cook slowly Add squares of cheese in the dough Other possibilities:

Other options:

Add squares of cheese to the dough

Grease a 24-26 cm round mold with the central hole and bake the savory pie in a preheated oven at 180 C° /350F for 30-35 minutes

Ciambella di verdure croccanti. Mixed crunchy vegetables

 After cooking the vegetables remain crunchy and keep their consistency very much.

 1 carrot              Half a pepper                   2 courgettes /zucchini        1 onion          1 tsp. salt           

2 tomatoes or 5 cherry tomatoes           1 tbsp.  extra virgin olive oil             1 tsp.  oregano

• You can use an eggplant, any vegetables you prefer

Carefully wash the vegetables under running water. Cut the edges of the courgettes/zucchini  .Cut the zucchini and carrots into sticks .

Proceed in the same way with the eggplant. You will need to cut the tomatoes into 4 wedges and the onion into thin slices.

Arrange the vegetables in a large bowl and season with salt, oil and oregano. Stir to season well. Line the Versilia oven with parchment paper and pour the vegetables.

They do not need to be turned.

Perfect served with mozzarella bocconcini or other.