Zusatztext This cookbook is freaking awesome. Silverton truly wants to share what she knows with her pupils. Usually! that knowledge is passed on to her restaurant chefs and cooks. But with The Mozza Cookbook ! for a brief moment! it gets to be us. Jenn Garbee! LA Weekly . . . filled with beautiful rustic food photography and all the staple recipes. Kat Odell! Eater Los Angeles I was struck by how fully and faithfully a chef's personality can translate from restaurant to page. [The book's] lavish presentation of unusually lovely photographs seemed just right. Silverton takes full advantage of California's vivid produce. Her book! like her menus! casts the universe as a luxurious garden. . . . lyrical and nurturing. Frank Bruni! Food and Wine Informationen zum Autor Nancy Silverton, with Matt Molina and Carolynn Carreño Klappentext Discover the mouthwatering world of Italian cuisine with this delectable collection of more than 130 authentic recipes, from a James Beard Awardwinning chef. A traditional Italian meal is one of the most comfortingand deliciousthings that anyone can enjoy. Award-winning chef Nancy Silverton has elevated that experience to a whole new level at her Los Angeles restaurants Pizzeria Mozza and the Michelin-starred Osteria Mozza. In The Mozza Cookbook, Silverton shares 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 Mozza Cookbook, 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 recipesboth familiar and intricateeasy to follow and hard to resist. Zusammenfassung Discover the mouthwatering world of Italian cuisine with this delectable collection of more than 130 authentic recipes, from a James Beard Awardwinning chef. A traditional Italian meal is one of the most comfortingand deliciousthings that anyone can enjoy. Award-winning chef Nancy Silverton has elevated that experience to a whole new level at her Los Angeles restaurants Pizzeria Mozza and the Michelin-starred Osteria Mozza. In The Mozza Cookbook, Silverton shares 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<b...

Autorentext

Nancy Silverton, with Matt Molina and Carolynn Carreño

Klappentext

Discover the mouthwatering world of Italian cuisine with this delectable collection of more than 130 authentic recipes, from a James Beard Award–winning chef.

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 Pizzeria Mozza and the Michelin-starred Osteria Mozza. In The Mozza Cookbook, Silverton shares 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 Mozza Cookbook, 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.

Leseprobe
Chapter 1

Apertivi and stuzzichini

One of the things I enjoy most about my time in Italy is the rituals that punctuate every day-a particular favorite being cocktail hour. In my town, in the summertime, every afternoon at around six o'clock, the entire population descends on the one bar in town, Bar del Gallo, which everyone refers to as Aldo's, after its owner, for an aperitivo. In the hour or two between a postlunch nap and dinner, we sit at the tables that spill out from the bar into the piazza and enjoy relaxed conversation at a slow pace that I rarely experience here.

The primary difference between Italian cocktail hour and American cocktail hour is that Italians don't eat. Italians might have seven salty peanuts at the bar, or they might indulge in a little cube of mortadella or mozzarella at a stand-up reception. The word for these little bites is stuzzichini, which comes from the word stuzzicare, meaning "to tease" or "to whet." The idea is to stimulate the appetite, not ruin it. And Italians would never, as we might, turn cocktail snacks into dinner.

All that said, when we host private parties in the Primo Ministro room, the private dining room in the Osteria, or in the Scuola di Pizza, the special-events room attached to Mozza2Go, our customers request to start with a cocktail hour that includes tray-passed stuzzichini.

But since Mozza is, as I've said, an Italian restaurant as seen through the eyes of American owners, the stuzzichini that we offer are a bit more substantial and flavorful than cubes of mortadella. We serve bite-size morsels that are easy to eat with a cocktail in one hand, such as crostini (pages 46-50) and Pancetta-wrapped Figs (page 54). You probably won't find anything so rich or filling at a cocktail hour in Italy, but we hope you enjoy these. And for you purists, forgive us the transgression, and enjoy your peanuts.

Italians are deeply habitual when it comes to what they eat and drink and in what order. They would never, for instance, have a glass of wine after they've had a digestivo, or after-dinner drink. During cocktail hour, there are only a few acceptable options, the most common of which is…