1 medium-size wheel of Brie
400 ml white wine (suggestion: Sauterne)
2 small shallots (finely chopped)
2 tbsp finely chopped chives
2 tbsp finely chopped red pepper
Pepper (freshly milled)
Bread as required (baguette or coarse grain bread, cut into small pieces.
Finely chop the shallots and place in a small saucepan. Add 400 ml of sweet white wine and then reduce (simmer off) the shallots and wine down to about 1/3. You can make your sauce on the top of the Forno by placing the pan directly at the back next to the flue.
Place the Brie in aluminium foil and place in the pre-heated Forno. Turn the Brie during baking, so it is cooked on all sides.
When the top “bubbles” and has turned brown, the Brie is ready (approx. 20 minutes).
Take the Brie out of the Forno and slice off its top (its “lid”).
Pour approx. 1/3 of the hot reduced white wine and shallots over the Brie and then stir carefully with a carving fork. Sprinkle with a few chives and red pepper. Add freshly milled pepper to taste. Dip in the bread pieces.
After a while the Brie will turn cold. You can refill it with some more of the white wine a few times. Remember to sprinkle with chives and red pepper.