{"product_id":"the-mozza-cookbook-isbn-9780307272843","title":"The Mozza Cookbook","description":"\u003cb\u003eDiscover the mouthwatering world of Italian cuisine with this delectable collection of more than 130 authentic recipes, from a James Beard Award–winning chef.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eA 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 \u003ci\u003eThe Mozza Cookbook,\u003c\/i\u003e Silverton shares these recipes with the rest of the world.\u003cbr\u003e\u003cbr\u003eThe 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 \u003ci\u003eaperitivo\u003c\/i\u003e to \u003ci\u003edolci\u003c\/i\u003e that she would serve at her \u003ci\u003etavola\u003c\/i\u003e 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:\u003cbr\u003e\u003cbr\u003e\u003cb\u003e• Fried Squash Blossoms with Ricotta\u003cbr\u003e• Buricotta with Braised Artichokes, Pine Nuts, Currants, and Mint Pesto\u003cbr\u003e• Mussels \u003ci\u003eal Forno\u003c\/i\u003e with Salsa Calabrese\u003cbr\u003e• Fennel Sausage, Panna, and Scallion Pizza\u003cbr\u003e• Fresh Ricotta and Egg Ravioli with Brown Butter\u003cbr\u003e• Grilled Quail Wrapped in Pancetta with Sage and Honey\u003cbr\u003e• Sautéed \u003ci\u003eCavolo Nero\u003c\/i\u003e\u003cbr\u003e\u003ci\u003e• Fritelle di Riso\u003c\/i\u003e with Nocello-soaked Raisins and Banana Gelato\u003cbr\u003e• Olive Oil Gelato\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIn \u003ci\u003eThe Mozza Cookbook, \u003c\/i\u003e 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.“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 \u003ci\u003eThe Mozza Cookbook\u003c\/i\u003e, for a brief moment, it gets to be us.”\u003cb\u003e—Jenn Garbee, \u003ci\u003eLA Weekly\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e“Filled with beautiful rustic food photography and all the staple recipes.”\u003cb\u003e—Kat Odell, \u003ci\u003eEater Los Angeles\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“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.”\u003cb\u003e—Frank Bruni, \u003ci\u003eFood and Wine\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003eNancy Silverton\u003c\/b\u003e is the co-owner of Osteria Mozza, Pizzeria Mozza, and Mozza2Go in Los Angeles, where she makes her home. She is the founder of the La Brea Bakery and formerly owned and operated Campanile (recipient of the 2001 James Beard Award for Best Restaurant). She is the author of \u003ci\u003eA Twist of the Wrist, Nancy Silverton’s Sandwich Book, Nancy Silverton’s Pastries from the La Brea Bakery\u003c\/i\u003e (recipient of a 2000 \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e Best Cookbook Award), \u003ci\u003eNancy Silverton’s Breads from the La Brea Bakery,\u003c\/i\u003e and \u003ci\u003eDesserts.\u003c\/i\u003e She has three children.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eMatt Molina,\u003c\/b\u003e a graduate of the Los Angeles Culinary Institute, began his career with Nancy Silverton at Campanile in Los Angeles. After six years, he went on to train at Del Posto in New York City in preparation for his role as executive chef of Pizzeria Mozza and Osteria Mozza. At both restaurants, Matt has received three stars from the \u003ci\u003eLos Angeles Times\u003c\/i\u003e and in 2008 he garnered Osteria Mozza a Michelin star. Matt has been nominated for Rising Star Chef, Best Chef Pacific, and Best New Restaurant at Osteria Mozza by the James Beard Foundation. \u003cbr\u003e \u003cbr\u003e\u003cb\u003eCarolynn Carreño\u003c\/b\u003e is a James Beard Award–winning journalist and the coauthor of several cookbooks, including \u003ci\u003eEat Me\u003c\/i\u003e (with Kenny Shopsin), \u003ci\u003eA Twist of the Wrist\u003c\/i\u003e (with Nancy Silverton), \u003ci\u003eFresh Every Day\u003c\/i\u003e and \u003ci\u003eSara Foster’s Casual Cooking\u003c\/i\u003e (with Sara Foster), \u003ci\u003e100 Ways to Be Pasta\u003c\/i\u003e (with Wanda and Giovanna Tornabene), and \u003ci\u003eOnce Upon a Tart\u003c\/i\u003e (with Frank Mentesana and Jerome Audureau). She lives in Los Angeles and New York.Chapter 1\u003cbr\u003e\u003cbr\u003eApertivi and stuzzichini\u003cbr\u003e\u003cbr\u003eOne 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.\u003cbr\u003e\u003cbr\u003eThe 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.\u003cbr\u003e\u003cbr\u003eAll 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.\u003cbr\u003e\u003cbr\u003eBut 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.\u003cbr\u003e\u003cbr\u003eItalians 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 a glass of Prosecco, or Italian sparkling wine. At Mozza, we greet guests for private parties with a glass of Prosecco and one of our sommeliers carries a magnum of Flor Prosecco around the dining room, refilling glasses and greeting regular customers with complimentary glasses. For those who prefer a cocktail, we offer some, also included in this chapter, conceived in an Italian spirit and executed in an American one.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003esugar plum\u003c\/b\u003e\u003cbr\u003eMakes enough pomegranate reduction for 8 cocktails\u003cbr\u003e\u003cbr\u003efor the pomegranate reduction\u003cbr\u003e1⁄4 cup pomegranate juice\u003cbr\u003e1⁄4 cup sugar\u003cbr\u003efor each cocktail\u003cbr\u003e2 ounces vodka (or gin)\u003cbr\u003e1 ounce fresh grapefruit juice\u003cbr\u003e1 1⁄2 teaspoons pomegranate reduction\u003cbr\u003e\u003cbr\u003eto make the pomegranate reduction, combine the pomegranate juice and sugar in a small saucepan and bring the mixture to a boil over high heat. Reduce the heat and simmer until the sugar dissolves and the juice thickens to the consistency of thin syrup. Turn off the heat and set aside to cool the syrup to room temperature before using. Store refrigerated in an airtight container for up to a week.\u003cbr\u003e\u003cbr\u003eTo make each cocktail, combine the vodka, grapefruit juice, and pomegranate reduction in a shaker filled with ice and shake vigorously. Strain the cocktail into a martini glass and serve.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eil postino\u003c\/b\u003e\u003cbr\u003eI don't rent out my house in Italy but I do let friends stay there. The \"rent\" that I charge is always the same: one book and one DVD. Our collection of both is pretty random, but thankfully someone at some time thought to bring the movie, Il Postino, one of my all-time favorites.\u003cbr\u003e\u003cbr\u003eMakes enough honey syrup for 8 cocktails\u003cbr\u003e\u003cbr\u003efor the honey syrup\u003cbr\u003e3 ounces mild-flavored honey, such as clover or wildflower honey\u003cbr\u003e2 tablespoons water\u003cbr\u003e\u003cbr\u003efor each cocktail\u003cbr\u003e1 ounce light rum\u003cbr\u003e1 tablespoon fresh lime juice\u003cbr\u003e1 tablespoon honey syrup\u003cbr\u003e3 ounces Prosecco, plus more as needed\u003cbr\u003eLime twist, for garnish\u003cbr\u003esculaccione\u003cbr\u003e\u003cbr\u003efor the simple syrup\u003cbr\u003e1⁄4 cup sugar\u003cbr\u003e1⁄4 cup water\u003cbr\u003e\u003cbr\u003efor each cocktail\u003cbr\u003e2 ounces Blanco tequila\u003cbr\u003e1 1⁄2 tablespoons fresh lime juice\u003cbr\u003e1 tablespoon fresh grapefruit juice\u003cbr\u003e1 tablespoon Campari\u003cbr\u003eDash of Angostura bitters\u003cbr\u003e1 tablespoon simple syrup\u003cbr\u003eLime wheel, for garnish\u003cbr\u003e\u003cbr\u003eMakes enough simple syrup for 4 to 6 cocktails\u003cbr\u003e\u003cbr\u003eTo make the honey syrup, combine the honey and water in a small saucepan and bring the mixture to a boil over high heat. Reduce the heat and simmer until the honey is the consistency of thin syrup. Turn off the heat and set aside to cool the syrup to room temperature before using. Store refrigerated in an airtight container for up to a week.\u003cbr\u003e\u003cbr\u003eTo make each cocktail, combine the rum, lime juice, and honey syrup in a shaker with ice and shake well. Add the Prosecco and shake again. Strain the cocktail into a champagne flute, adding more Prosecco, if necessary, to fill the glass. Garnish with a lime twist and serve.\u003cbr\u003e\u003cbr\u003eTo make the simple syrup, combine the sugar and water in a small saucepan and bring the mixture to a boil over high heat. Reduce the heat and simmer until the sugar is dissolved. Turn off the heat and set aside to cool the syrup to room temperature. Store refrigerated in an airtight container for up to a week.\u003cbr\u003e\u003cbr\u003eTo make each cocktail, combine the tequila, lime juice, grapefruit juice, Campari, bitters, and simple syrup in a shaker filled with ice and shake vigorously. Fill an old-fashioned glass with ice, strain the cocktail into the glass, and garnish with a lime wheel.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003emeletti smash\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThis cocktail is named for the brand of amaro, or bitters, that we use to make it. You could use another bitters if you can't find Meletti.\u003cbr\u003e\u003cbr\u003eMakes enough for 4 to 6 cocktails\u003cbr\u003e\u003cbr\u003efor the simple syrup\u003cbr\u003e1⁄4 cup sugar\u003cbr\u003e1⁄4 cup water\u003cbr\u003e\u003cbr\u003efor each cocktail\u003cbr\u003e10 fresh mint leaves, plus 1 sprig for garnish\u003cbr\u003eDash of Fee Brothers mint bitters\u003cbr\u003e1 ounce Amaro Meletti\u003cbr\u003e1 ounce Black Seal rum\u003cbr\u003e11⁄2 tablespoons fresh lime juice\u003cbr\u003e1 tablespoon simple syrup\u003cbr\u003e\u003cbr\u003eTo make the simple syrup, combine the sugar and water in a small saucepan and bring the mixture to a boil over high heat. Reduce the heat and simmer until the sugar is dissolved. Turn off the heat and set aside to cool the syrup to room temperature. Store refrigerated in an airtight container for up to a week.\u003cbr\u003e\u003cbr\u003eTo make each cocktail, use a wooden pestle or wooden spoon to muddle the mint leaves in an old-fashioned glass. Add the mint bitters and fill the glass with crushed ice. Combine the Amaro Meletti, rum, lime juice, and simple syrup in a shaker filled with ice and shake vigorously. Strain the cocktail into the glass with the mint leaves, garnish with a spring of fresh mint, and serve.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003egordon's cup\u003c\/b\u003e\u003cbr\u003eThis refreshing cocktail is a play on the traditional British cocktail, Pimm's Cup, made with gin instead of Pimm's.\u003cbr\u003e\u003cbr\u003eMakes enough simple syrup for 4 to 6 cocktails\u003cbr\u003e\u003cbr\u003efor the simple syrup\u003cbr\u003e1⁄4 cup sugar\u003cbr\u003e1⁄4 cup water\u003cbr\u003e\u003cbr\u003efor each cocktail\u003cbr\u003e9 thin slices cucumber (preferably Japanese cucumber)\u003cbr\u003e2 ounces Plymouth gin\u003cbr\u003e1 ounce fresh lime juice\u003cbr\u003e11⁄2 tablespoons simple syrup\u003cbr\u003e\u003cbr\u003eTo make the simple syrup, combine the sugar and water in a small saucepan and bring the mixture to a boil over high heat. Reduce the heat and simmer until the sugar is dissolved. Turn off the heat and set aside to cool the syrup to room temperature. Store refrigerated in an airtight container for up to a week.\u003cbr\u003e\u003cbr\u003eTo make each cocktail, use a wooden pestle or mortar to muddle 6 of the cucumber slices in an old-fashioned glass and fill the glass with ice cubes. Combine the gin, lime juice, and simple syrup in a shaker filled with ice and shake vigorously. Strain the cocktail into the glass with the muddled cucumbers, garnish with the remaining cucumber slices, and serve.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eolives al forno\u003c\/b\u003e\u003cbr\u003eIn the Italian tradition of stuzzichini, I don't like to put out so many appetizers that my guests will ruin their appetites, but two things that I must serve whenever I entertain are roasted olives and toasted almonds tossed with olive oil and sea salt. These olives, which are tossed with citrus zest and garlic confit, are as beautiful as they are delicious. If we get an unusual olive variety, we might throw that in, but normally the combination we use is Lucques, Castelvetrano, Taggiasche (or Niçoise), and Picholine. You can use whatever combination of olives you want or have access to, as long as they're not the canned pitted things I grew up with. Also, keep in mind that it's ideal to have a variety of colors and sizes.\u003cbr\u003e\u003cbr\u003eYou can prepare the olives up to a month in advance. Keep them in the refrigerator and roast them just before serving. If you are preparing them in advance, however, omit the garlic confit and garlic oil, as they will cause the olives to spoil more quickly. Prepare the olives with only the regular olive oil, and add the garlic and garlic oil up to several days before you are ready to roast them.\u003cbr\u003e\u003cbr\u003eMakes 1 quart of olives\u003cbr\u003e\u003cbr\u003e4 cups mixed unpitted olives (such as 1 cup each Lucques, Castelvetrano, Taggiasche or Niçoise, and Picholine), drained\u003cbr\u003e1 cup extra-virgin olive oil\u003cbr\u003eWide zest strips of 1 orange (peeled using a vegetable peeler)\u003cbr\u003eWide zest strips of 1 lemon (peeled using a vegetable peeler)\u003cbr\u003e4 dried bay leaves\u003cbr\u003e1⁄2 cup fresh rosemary needles\u003cbr\u003eGarlic Confit (recipe follows)\u003cbr\u003e1⁄4 cup balsamic vinegar\u003cbr\u003e\u003cbr\u003eSuggested wine pairing: Lambrusco Bianco I.G.T. (Emilia-Romagna)\u003cbr\u003e\u003cbr\u003eCombine the olives in a large bowl. Add the olive oil, orange rind, lemon rind, bay leaves, and rosemary. Add the Garlic Confit, including the chiles, and toss to combine.\u003cbr\u003e\u003cbr\u003eAdjust the oven rack to the middle position and preheat the oven to 500ºF.\u003cbr\u003e\u003cbr\u003eTransfer the olives to a large shallow baking dish or several small shallow baking dishes. Place the baking dish on a baking sheet to catch any oil that bubbles over, and place the olives in the oven until the oil is sizzling and the olives are light golden brown on top, 8 to 10 minutes. Remove the olives from the oven and drizzle the balsamic vinegar over them while they're still hot. Serve warm.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003egarlic confit\u003c\/b\u003e\u003cbr\u003e1 cup garlic cloves\u003cbr\u003e3 dried whole arbol chiles\u003cbr\u003e1⁄2 cup extra-virgin olive oil, or more as needed\u003cbr\u003e\u003cbr\u003eCombine the garlic, chiles, and olive oil in a small saucepan. Add enough oil to come three-fourths of the way up the sides of the garlic.\u003cbr\u003e\u003cbr\u003eHeat the oil over high heat until it just starts to bubble; you will start to hear the first sizzling noises and the first rapid bubble start to come up. Reduce the heat and simmer the garlic until it's deep golden brown, soft, buttery, and spreadable. Keep a careful eye on the garlic cloves and don't overcook them; they burn easily and will continue to brown as they cool. Set the garlic aside to cool to room temperature and use or transfer the contents of the saucepan to an airtight container and refrigerate for several days. Store the garlic cloves with the oil and chiles in the refrigerator in an airtight container for several days. To store the garlic for a longer period of time, add enough oil to completely cover the cloves and refrigerate them for up to several weeks.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003etoasted almonds with sea salt\u003c\/b\u003e\u003cbr\u003eThis isn't really a recipe, just a method for toasting almonds, but I felt that it was important to talk about almonds since, as I've said, they are my favorite thing to set out before a meal, not to mention to snack on while setting up at work or at home. Toasting the almonds enhances their flavor, and then tossing them with olive oil and sea salt turns them into something really worth eating. We call for toasted almonds in various recipes, such as Burrata with Asparagus, Brown Butter, Guanciale, and Almonds (page 78). Anytime we ask for toasted almonds I suggest you make more than what the recipes calls for, as I know you'll want some to snack on.\u003cbr\u003e\u003cbr\u003eTo toast almonds, adjust the oven rack to the middle position and preheat the oven to 325ºF. Spread the almonds on a baking sheet and toast for 12 to 15 minutes, or until they are fragrant and golden brown. Remove the almonds from the oven, drizzle them with the olive oil, sprinkle with sea salt, and toss to coat the almonds with the seasonings. Transfer the almonds to a pretty bowl, and serve.With an Introduction by Mario Batali","brand":"Knopf","offers":[{"title":"Default Title","offer_id":46303178490085,"sku":"NP9780307272843","price":37.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780307272843.jpg?v=1767740590","url":"https:\/\/k12savings.com\/es\/products\/the-mozza-cookbook-isbn-9780307272843","provider":"K12savings","version":"1.0","type":"link"}