Wood Fired Recipes Community Cookbook
Cioppino with Peter Reinhart
Jun 26, 2024Posted by klintPrintSavoring the Sea: Cioppino from the Forno Bravo Vesuvio
Welcome to a culinary journey where the robust flavors of the ocean meet the artisanal prowess of the Forno Bravo Vesuvio oven.
Renowned baker and passionate chef, Peter Reinhart, invites you to indulge in a seafood masterpiece: Cioppino. This iconic Italian-American dish takes center stage in the Vesuvio’s glowing embrace.
Join us as we explore the harmonious blend of fresh seafood, tangy tomatoes, and aromatic herbs, elevated to perfection by the Vesuvio’s artisanal touch. Prepare to experience the essence of coastal cuisine redefined with every savory spoonful of this Cioppino, crafted with love and expertise by Peter Reinhart.
Wood-Fired Cioppino
Ingredients
Meats
- 1 lb Manilla clams
- 1 lb Mussels
- 1 lb Large shrimp (peeled)
- 1 lb Calamari
- 8 oz Nduja or Sobrasada by Charlito's Cocina (optional)
Sauce
- 4 clove Sliced garlic
- 1/2 cup Olive oil
- 1 whole Sliced sweet onion
- 1 cup Red wine (Pinot Noir or Merlot)
- 28 oz can Canned whole tomatoes
- 1 tbsp Dried oregano
- 1 tbsp Dried basil
- 1/2 tsp Paprika
Instructions
- Add the olive oil in your dutch oven.
- Heat a dutch oven in your Forno Bravo oven.
- Add the sliced onions in the dutch oven. Cook for about 5 minutes or until the onions wilt.
- Add the wine in the dutch oven and reduce.
- While waiting, crush the canned tomatoes in a mixing bowl.
- Add the basil, oregano, and paprika. Add salt and pepper to taste.
- Add the sauce to the onion-and-red-wine mix.
- Incorporate all the meats.
- Cook the stew in your Forno Bravo oven for 5-10 minutes to reduce the liquid.
- Serve in a bowl and enjoy!
