Cook the Book: 'The Mozza Cookbook'


That was until Nancy Silverton came up with the idea to open a small-scale mozzarella bar that grew into the Mozza family of restaurants in Los Angeles—a pizzeria, osteria, casual take out spot, and kitchen classroom—all serving up Silverton's spot on vision of Italian. Teaming up with Mario Batali and Joe Bastianich, Silverton created restaurants that were somehow exactly what L.A. was looking for: lively, convivial spots with serving up traditional, wine friendly Italian fare.

The menu is full of milky house made cheeses and cured meats, fresh pastas, perfectly charred pizzas, earthy mains and the sorts of desserts that have Silverton's pastry background stamped all over them.

A meal at Mozza is a memorable one to say the least but for those of us without plans to travel to L.A. anytime soon, Silverton has adapted many of Mozza's greatest hits for The Mozza Cookbook. Having had the pleasure of dining at Mozza, we've been looking forward to this one for a while and cannot wait to get started on a week's worth of Silverton's pastas, pizzas, and little bites.

Instead of making reservations months out for a prime table at Mozza, this week we're bringing the restaurant home with Fresh Ricotta and Egg Ravioli with Brown Butter, Margherita Pizzas made with Nancy's perfected for home pizza dough, and Orecchiette with Fennel Sausage and Swiss Chard.

Win 'The Mozza Cookbook'

Thanks to the generous folks over at Alfred A. Knopf, we are giving away five (5) copies of The Mozza Cookbook this week.

All you have to do is tell us about the most memorable Italian meal you've ever had in the comments section below.