BRICK OVEN: Batali cooks everything from leg of lamb to pizzas in the brick oven at his country house. He tosses vegetables in ovlive oil, then lets them cook in the residual heat of the oven overnight: “The vegetables develop a silken, creamy texture.” Batali has just introduced his own wood-burning “Amici” model with Chicago Brick Oven.

Excerpted from Food & Wine July 2009

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