Unveiling Culinary Delights: Recipes From Los Angeles' Beloved Italian Restaurant And Pizzeria

Prepare to tantalize your taste buds as we unveil the culinary treasures from Los Angeles' most cherished Italian restaurant and pizzeria. Our passion for Italian cuisine shines through in every dish, from the rich aroma of our homemade pasta sauces to the crisp, bubbly crust of our pizzas. Welcome to a gastronomic adventure where flavors intertwine, creating an unforgettable dining experience.

The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria

by Nancy Silverton

4.7 out of 5

Language	:	English
File size	:	25705 KB
Text-to-Speech	:	Enabled
Screen Reader	:	Supported
Enhanced typesetting	:	Enabled
X-Ray	:	Enabled
Word Wise	:	Enabled
Print length	:	640 pages

FREE

Signature Pastas

Ravioli Alla Bolognese

Indulge in the classic flavors of Italy with our delectable Ravioli Alla Bolognese. Tender ravioli filled with a savory Bolognese sauce, a symphony of minced beef, aromatic vegetables, and herbs, simmered to perfection. Each bite transports you to the heart of Bologna, where this culinary masterpiece originated.

Ingredients:

• For the pasta dough: All-purpose flour, eggs, olive oil, salt
• For the Bolognese sauce: Ground beef, pork, pancetta, onion, celery, carrots, tomatoes, tomato paste, red wine, beef broth, herbs

Instructions:

1. Prepare the pasta dough and let it rest.
2. Sauté the pancetta, then add the ground beef and pork, browning them well.
3. Add the vegetables and cook until softened.
4. Mix in the tomatoes, tomato paste, red wine, and beef broth. Bring to a simmer and cook for several hours, or until the sauce thickens.
5. Roll out the pasta dough thinly and cut into squares.
6. Place a spoonful of Bolognese sauce in the center of each square and fold over to form a triangle, sealing the edges.
7. Cook the ravioli in boiling salted water until they float.
8. Serve with additional Bolognese sauce, grated Parmesan cheese, and fresh basil.

Linguine Alle Vongole

Explore the vibrant flavors of the Mediterranean with our Linguine Alle Vongole. Freshly shucked clams sautéed in a fragrant combination of garlic, white wine, herbs, and chili flakes. The succulent clams release their briny essence, mingling with the al dente linguine, creating a symphony of seafood splendor.

Ingredients:

• Linguine pasta
• Fresh clams
• Garlic, white wine, parsley, chili flakes
• Olive oil

Instructions:

1. Cook the linguine according to package directions.
2. Heat olive oil in a large skillet, add garlic and chili flakes, and sauté until fragrant.
3. Add the clams, white wine, and parsley, cover and cook until the clams open.
4. Drain the linguine and add it to the skillet, tossing to coat in the sauce.
5. Serve immediately, garnished with additional parsley.

Artisan Pizzas

Margherita Pizza

Experience the timeless simplicity of the Margherita Pizza, a culinary icon that embodies the essence of Italian cuisine. A thin, crispy crust topped with a vibrant tapestry of ripe tomatoes, creamy mozzarella, and fresh basil. Each bite is a perfect balance of flavors, a testament to the enduring legacy of Italian pizza.

Ingredients:

• For the dough: Bread flour, active dry yeast, water, salt
• For the toppings: Crushed tomatoes, mozzarella cheese, fresh basil

Instructions:

1. Prepare the dough and let it rise.
2. Preheat the oven to the highest temperature possible.
3. Stretch or roll out the dough into a thin circle.
4. Spread the crushed tomatoes evenly over the dough, leaving a small border around the edges.
5. Top with mozzarella cheese and fresh basil.
6. Bake in the preheated oven for 5-7 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Bufala Pizza

Elevate your pizza experience with our exquisite Bufala Pizza, a masterpiece that showcases the finest ingredients. A wood-fired crust with a delicate crunch, adorned with creamy buffalo mozzarella, aromatic cherry tomatoes, and fresh arugula. The subtle flavors of the buffalo mozzarella harmonize with the sweet acidity of the tomatoes, creating a symphony of taste.

Ingredients:

• For the dough: Bread flour, active dry yeast, water, salt
• For the toppings: Buffalo mozzarella, cherry tomatoes, arugula, extra virgin olive oil

Instructions:

1. Prepare the dough and let it rise.
2. Preheat a wood-fired oven to 900°F (482°C) or as high as possible.
3. Stretch or roll out the dough into a thin circle.
4. Spread the buffalo mozzarella evenly over the dough, leaving a small border around the edges.
5. Top with cherry tomatoes and arugula.
6. Bake in the preheated oven for 60-90 seconds, or until the crust is charred and the cheese is melted and bubbly.
7. Drizzle with extra virgin olive oil before serving.

Embark on a culinary adventure with our enticing recipes, drawn from the heart of Los Angeles' beloved Italian restaurant and pizzeria. Let your taste buds dance with delight as you recreate these dishes in the comfort of your own kitchen. Savor the authentic flavors of Italy, the aromas that evoke memories, and the satisfaction of a meal lovingly crafted. Buon Appetito!

The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria

by Nancy Silverton

4.7 out of 5

Language	:	English
File size	:	25705 KB
Text-to-Speech	:	Enabled
Screen Reader	:	Supported
Enhanced typesetting	:	Enabled
X-Ray	:	Enabled
Word Wise	:	Enabled
Print length	:	640 pages

FREE