A traditional Italian meal is one of the most comforting—and
delicious—things that anyone can enjoy. Award-winning chef
Nancy Silverton has elevated that experience to a whole new
level at her Los Angeles restaurants Osteria Mozza and
Pizzeria Mozza, co-owned with restaurateurs Mario Batali and
Joe Bastianich. A reservation at Mozza has been the hottest
ticket in town since the restaurants opened and diners have
been lining up for their wildly popular dishes. Finally, in
The Mozza Cookbook, Silverton is sharing these recipes with
the rest of the world.
The original idea for Mozza came to Nancy at her summer home
in Panicale, Italy. And that authentic Italian feel is
carried throughout the book as we explore recipes from
aperitivo to dolci that she would serve at her tavola at
home. But do not confuse authentic with conventional! Under
Silverton’s guidance, each bite is more exciting and
delectable than the last, with recipes such as:
Fried Squash Blossoms with Ricotta Buricotta with Braised
Artichokes, Pine Nuts, Currants, and Mint Pesto Mussels al
Forno with Salsa Calabrese Fennel Sausage, Panna, and
Scallion Pizza Fresh Ricotta and Egg Ravioli with Brown
Butter Grilled Quail Wrapped in Pancetta with Sage and Honey
Sautéed Cavolo Nero
Fritelle di Riso with Nocello-soaked Raisins and Banana
Gelato Olive Oil Gelato
In the book, Nancy guides you through all the varieties of
cheese that she serves at the Mozzarella Bar in the Osteria.
And you’ll find all the tricks you need to make homemade
pastas, gelato, and pizzas that taste as if they were flown
in directly from Italy. Silverton’s lively and encouraging
voice and her comprehensive knowledge of the traditions
behind this mouthwateringly decadent cuisine make her
recipes—both familiar and intricate—easy to follow and hard
to resist. It’s no wonder it is so difficult to get a table
at Mozza—when you’re cooking these dishes there will be a
line out your door as well.
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