Meat & Seafood

Notes:
Clean the squids by removing its skin, separating its tentacles from its body, and removing the innards from the body. Store the cleaned squids in the fridge covered with some wet paper towels until you are ready to use them.

Step 1
For the stuffing:
Fire up your Ciao Bella Pizza Oven. Aim for 400°F on the stones. You can check the temperature inside your oven quickly and easily using the built-in temperature thermometer gauge.

Step 2
Clean the squid if need be and separate the tentacles from the body (see notes).

Step 3
Finely mince/chop the squid tentacles.

Step 4
In the Pre-Seasoned Cast Iron Skillet Pan, heat 1 tablespoon of Zerillo Premium Extra Virgin Olive Oil and 1 teaspoon of finely minced garlic.

Step 5
Cook the garlic until slightly brown and fragrant.

Step 6
Next, add the finely mince/chop the squid tentacles and give them a good stir. Add a pinch of salt. Let the squid cook for 2 to 3 minutes.

Step 7
Remove the tentacles from the pan. Transfer to a mixing bowl and let the squid cool.

Step 8
In the same pan toast the breadcrumbs.

Step 9
Mix the breadcrumbs with the cooked squid tentacles, chopped parsley, cappers, a pinch of salt and pepper, and a delicate drizzle of olive oil.

Step 10
Give everything a turn, and keep stirring until you have a smooth, soft but compact mixture that comes away from the bottom of the mixing bowl. Add a bit of olive oil if it looks a bit dry or some breadcrumbs if it looks too loose.

Step 11
Fill the squid sacs with the stuffing mixture, with a small spoon. Leave some space at the open end paying attention to not overfill them, and close the squid sacs with a toothpick.

Step 12
Place the squid sacs inside the cast iron skillet with a delicate drizzle of Zerillo Premium Extra Virgin Olive Oil. Add a little bit of water to the bottom of the skillet to prevent the squid sacs from sticking or burning.

Step 13
Cook the squid sacs inside the Ciao Bella Pizza Oven at 400°F for 20 minutes.
Keep some cold water aside. If the squids start to dry out on the bottom, add some water to prevent them from burning. Cook until they begin to stiffen.

Step 14
Finally, serve the stuffed calamari with their sauce while still warm.

Step 15
For the Aioli sauce:
Remove the germ from the garlic gloves. Removing the germ is easy – cut the clove in half (or smash it) and use a knife to remove.

Step 16
Put all the ingredients in a beaker and mix with an immersion blender.
Pay attention to not over mixing the sauce otherwise it could split.

Step 1
Fire up your Ciao Bella Pizza Oven. Aim for 360-370°F on the stones. You can check the temperature inside your oven quickly and easily using the built-in temperature thermometer gauge.

Step 2
Using a sharp knife remove the casing from the sausage and place the meat into a bowl.

Step 3
Next, add the Stracchino cheese, chopped chives, black pepper, and salt, and mix until well combined.

Step 4
Slice your baguette on the diagonal into pieces no wider than ½-inch.

Step 5
Top the sliced bread with the sausage mixture.

Step 6
Place the prepared crostini into your Ciao Bella Pre-Seasoned Cast Iron Skillet Pan.

Step 7
Bake the crostini for 10 to 15 minutes inside your preheated Ciao Bella Pizza Oven. The crostini should be crisp and nicely golden on top.

Step 8
Transfer the crostini to a serving platter.

Step 9
Top the finished crostini with a delicate drizzle of Zerillo Premium Extra Virgin Olive Oil.

Instructions

Step 1
Fire up your Ciao Bella Pizza Oven. Aim for 350°F on the stones. You can check the temperature inside your oven quickly and easily using the built-in temperature thermometer gauge.

Step 2
Bring the chicken to room temperature. Ensure the cavity of the chicken is empty by removing the giblets and neck. Not all chickens will have these.

Step 3
To start, mix the room temperature butter in a bowl with the chopped sage, rosemary, thyme, salt, and black pepper. Once everything is mixed together, set aside.

Step 4
While you are preparing the chicken, place it breast side up.

Step 5
Begin to season the inside cavity of the chicken with salt, black pepper, 1 smashed garlic clove, 1 lemon wedge, 1 bunch of fresh sage, rosemary, and thyme.

Step 6
With the breast side up, pat the chicken dry with paper towels.

Step 7
Spread the herb butter mixture over the skin of the chicken. If you would like, half of the herbed butter can be placed inside the cavity of the chicken to infuse the butter into the meat.

Step 8
If the legs are not tied together, use kitchen twine to tie them together.

Step 9
Place the chicken breast side up in a Ciao Bella Pre-Seasoned Cast Iron Skillet Pan.

Step 10
Rainbow Carrots and mini Heirloom potatoes can be added to the pan if desired.

Step 11
Season everything with salt and a delicate drizzle of Zerillo Premium Extra Virgin Olive Oil.

Step 12
Cook the chicken inside your Ciao Bella Pizza Oven for 1 hour. Make sure to check occasionally that you still have a large flame. If burning, cover the chicken with aluminum foil.

Step 13
After roasting for about 45 minutes, baste the chicken with the herb butter and any juices in the pan.

Step 14
Place the chicken back into the oven for 10 more minutes, or until the juices run clear and the chicken reaches 165°F.

Step 15
Remove the chicken from the oven and let rest 10-15 minutes before serving.

Step 16
Carve the chicken and serve with Rainbow Carrots and mini Heirloom potatoes on the side.