The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria PDF
Preview The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria
This Is a Borzoi Book Published by Alfred A. Knopf Copyright © 2011 by Nancy Silverton Photographs copyright © 2011 by Sara Remington All rights reserved. Published in the United States by Alfred A. Knopf, a division of Random House, Inc., New York, and in Canada by Random House of Canada Limited, Toronto. www.aaknopf.com Knopf, Borzoi Books, and the colophon are registered trademarks of Random House, Inc. Library of Congress Cataloging-in-Publication Data Silverton, Nancy. The Mozza cookbook : recipes from Los Angeles’s favorite Italian restaurant and pizzeria by Nancy Silverton, with Matt Molina and Carolynn Carreño; photographs by Sara Remington. —1st ed. p. cm. eISBN: 978-0-30759964-3 1. Cooking, Italian. 2. Cooking—California—Los Angeles. 3. Osteria Mozza. 4. Pizzeria Mozza. I. Molina, Matt. II. Carreño, Carolynn. III. Title. TX723.S484 2011 641.5945—dc22 2011014599 Jacket photograph by Sara Remington Jacket design by Abby Weintraub v3.1_r1 also by nancy silverton a twist of the wrist nancy silverton’s sandwich book (with Carolynn Carreño) nancy silverton’s pastries from the la brea bakery (with Teri Gelber) the food of campanile (in collaboration with Teri Gelber) nancy silverton’s breads from the la brea bakery (with Mark Peel) mark peel and nancy silverton at (in collaboration with Laurie Ochoa) home: two chefs cook for family and friends desserts (with Heidi Yorkshire) this book is dedicated to la famiglia mozza contents foreword by mario batali introduction Our Story Our Food Our Recipes Our Team The Traditional Italian Meal Sample Menus Ingredients Prep A Note on Presentation aperitivi and stuzzichini mozzarella Latticini: An Introduction to the Family of Italian Fresh Cheese antipasti Affettati Misti: An Introduction to Italian Cured Meats pizza Nancy’s Scuola di Pizza Le Pizze Rosse Le Pizze Bianche primi Matt’s Scuola di Pasta Fresh Pasta Shapes secondi contorni dolci Composed Desserts Gelati and Sorbetti Biscotti Caffè acknowledgments index foreword If you’d asked me ten years ago if I’d be part-owner of an Italian restaurant in La La Land, I would have laughed in your face. If you’d then asked me if I’d be part-owner of three Italian restaurants, well, then I’d have said you were just wacky. And “wacky” is a good word to describe what I thought of most Left Coasters up until about four years ago. It’s not that they’re actually crazy, but let’s face it—a good deal are diet-crazed, low-carb-obsessed and think an 8:30 p.m. reservation is for club kids and too late to dine. But the most important and perhaps “real” reason I never went out West is that I’ve always been staunchly opposed to opening any restaurant that’s too far for me to get to on my Vespa. So what changed my cynical view of Angelenos and the way I like to set up my business? Nancy Silverton and Matt Molina did. We didn’t always plan on working together to open Mozza but I’ve always regarded Nancy’s talent in the kitchen as nothing short of perfect. Her unique take on the dishes she has created over the years has always been inspiring and just plain delicious. I have known this since the eighties, but I initially got in touch with Nancy in 2005 to ask her to join the nascent Del Posto in New York City in our pastry and bread department. And that conversation was the beginning of our partnership in a restaurant and pizzeria in Los Angeles—Osteria Mozza and Pizzeria Mozza. Despite all of my skepticism about anything L.A.-related, the only way a West Coast project would work was if Nancy was running the show. And even though I had never done any business with her, I had an innate trust in her process. That trust was not only about Nancy’s ability to run a successful business but also about the confluence of thought with the food and menu. We share a similar philosophy when it comes to Italian food— fresh, straightforward, seasonal—but more significantly, simple. And it’s my belief, and I know it is Nancy’s, too, that if you share this core ideology, the rest pretty much takes care of itself—provided you also have a guy like Matt Molina in the kitchen.
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