Blog Post

Let’s cook in the Chef Model 60 Oven!

Like all our wood fired ovens, the Chef Model 60 is made in Italy and performs to the high standards of Italian cuisine.  Jamie Oliver shares a favorite wood-fired recipe!

Let the cold snap end and some spring weather show up on the horizon!

Jamie Oliver’s Chicken Caesar Salad Recipe

This is a super-easy way to roast your chicken and makes for a fantastic quick lunch. Fire up the oven an hour or so before you’re ready to cook. When the temperature has reached 400°F (check with your laser thermometer) and the smoke and flames have died down, you can start cooking. Always keep an eye on the fire and top up the heat source, if needed. 

Serves 4 to 6

2 garlic cloves
sea salt and freshly ground black pepper
a few sprigs of fresh rosemary, leaves picked
extra virgin olive oil
1 3 lbs. free-range chicken
1 loaf of ciabatta, ripped into 2cm chunks
3 strips of pancetta
2 anchovy fillets in oil
1 lemon
a large handful of grated Parmesan (roughly 50g)
4 tablespoons of crème fraÎche
5 ounces of mixed salad leaves

Crush one of the garlic cloves with a good pinch of salt in a pestle and mortar until creamy, then add and crush the rosemary leaves, add a pinch of pepper and enough oil to make a paste. Rub the paste all over the chicken, place it on a roasting tray, then slide it into the hot oven and roast for about 20 minutes, checking on it occasionally. After 20 minutes, add the ciabatta to the tray and layer the pancetta on top of the chicken.

Continue to roast for further 10- 15 minutes, or until the ciabatta and pancetta are crispy, the chicken is cooked through and its juices run clear. Turn the chicken during cooking to make sure it cooks evenly and cover with foil if it starts to get too brown.

Meanwhile, to make the dressing, crush the anchovies in a pestle and mortar, then grate in half the remaining garlic clove and the lemon zest (reserve the lemon).  Add the Parmesan and crème fraÎche and season with pepper. Loosen with a few good lugs of oil and a squeeze of lemon juice until you have a creamy consistency.

Let the chicken rest for 15 minutes, then shred the meat using forks. Get rid of the bones and any gnarly bits, then toss the shredded chicken meat with the toasted ciabatta, salad leaves and the creamy dressing.

Buon appetito from Los Angeles Ovenworks!

Related Posts

Happy New Pizza!

We started the year stumbling upon a great pizza... Peter wanted to try a

Looking Back, Looking Forward

A heartfelt thank you to all our friends and customers who share our passion

Getting Ready…One, Two, Three, Testing

Thanksgiving is around the corner and if you are planning to bake your holiday

Build a Good Fire

  Even in California the fall is showing off its first chill and some rain.

After the Fires… a Good Fire.

All our outdoor activity stopped for a long week as heat and forest fires

A Summer Birthday

Our friend Mike had his birthday party over the weekend and we brought one

Pomodori al Forno

It is so much fun to harvest in the garden early on a summer

Wood-Fired Goodness

Tomorrow is the 4th of July and there's going to be a whole lot

Life is Sweet

We've had such a spell of wonderful weather here in Los Angeles... the cool

Spring Around “Il Forno”

As spring vegetables make their appearance here in California, I get excited about fennel.


In Italy I got accustomed to good, organic produce and it is a vital

For the Love of Pizza!

At home, my husband Peter is the pizza maker, or as they say in

Two Words for 2009: Buon Appetito!

The Italian in me has the same attitude come good or bad times: let's

Christmas Around the Oven

In California we can pretty much entertain outdoors almost all year round and I

Chestnuts and Mushrooms

Fall is the season for harvesting and storing, for bundling up and sitting around

In the Beginning…

My fascination with wood fired ovens began in Italy.In the early seventies my parents