Mozza at Home: More than 150 Crowd-Pleasing Recipes for Relaxed, Family-Style Entertaining by SILVERTON, NANCY -- Read -- Imperial Library of Trantor

Index

Cover Other Titles Title Page Copyright Dedication Contents Introduction 1

Umbrian Tavola Ella’s Pinzimonio Oven-Roasted Grapes on the Vine Marinated Roasted Sweet Peppers Glazed Onions Agrodolce Marinated Lentils Chickpea Purée alla Massolino Bean Salad with Celery Leaf Pesto White Beans Pan-Roasted Radicchio with Balsamic Vinaigrette Braised Garlic Cloves Garlic Cloves Confit Faith’s Tomato Salad with Burrata and Torn Croutons Torn Croutons

Sal’s Roasted Pork Shoulder Guacamole Avocado Salsa Charred Tomato Salsa Tomatillo Salsa Grilled or Roasted Spring Onions Staff Meal Rice Chicken Stock Refried White Beans Charred Italian or Mexican Peppers

Niçoise Deconstructed: Olive Oil–Poached Albacore Bibb Salad with Soft Herbs Mixed Summer Beans with Chiles, Almonds, and Creamy Mustard Dressing Marinated Pickled Italian Peppers with Anchovies and Olives Marinated Pickled Italian Peppers Grilled or Roasted Spring Onions with Anchovies and Burrata Deviled Eggs with Pickled Mustard Seeds Perfect Hard-Cooked Eggs Pickled Mustard Seeds Garlic Mayonnaise Mayonnaise Variations Egg Salad with Bagna Cauda Toast Bagna Cauda Black Olive Tapenade

Saturday Night Chicken Thighs with Italian Sausage and Spicy Pickled Peppers Spicy Pickled Peppers Marinated Olives and Fresh Pecorino Mixed Chicories Salad with Mustard Vinaigrette Twice-Roasted Smashed Potatoes with Rosemary and Sage Roasted Carrot and Wheat Berry Salad with Dill

Grilled Lamb Shoulder Chops with Mint Yogurt Sauce Tikka Marinade Mint Yogurt Sauce Curry-Roasted Cauliflower Marinated Summer Squash Salad Stuffed Artichokes Farro Salad with Fresh Herbs and Feta Roasted Asparagus with Herb Vinaigrette Herb Vinaigrette Roasted Eggplant with Herb Vinaigrette Spring Gem Salad with Soft Herbs and Labneh Toasts Lemon Vinaigrette Labneh

Eggs for Anytime Egg Pie with Bacon, Potato, and Caramelized Onion All-Butter Par-Baked Pie Shell Egg Pie with Goat Cheese, Leeks, and Garlic Confit Egg Pie with Braised Swiss Chard and Ham Croissant Bread Pudding with Creamed Spinach and Ham Avocado Toasts with Garlic Mayonnaise and Toasted Coriander Fava, Pea, and Mint Salad with Fresh Pecorino

The Ultimate Hamburger Ultimate Hamburger Onions Liz’s Secret Sauce Spicy Tarragon Mustard Potato Chips with Atomic Horseradish Cream Iceberg Wedge Salad with Gorgonzola Dressing Sliced Heirloom Tomatoes with Sweet Onion Dressing Spicy Cucumber Pickles

Staff Meal Oven-Roasted Chicken Thighs Balsamic-Glazed Mushrooms Roasted Vegetable Medley with Yogurt Dressing Yogurt Dressing Baked Japanese Sweet Potatoes with Fried Sage Leaves and Bacon Endive Salad with Date Anchovy Dressing Carrot and Rice Salad with Ginger Sumac Dressing

Sicilian Swordfish Spiedini Couscous Salad with Root Vegetables and Ricotta Salata Pan-Roasted Cauliflower Wedges with Bagna Cauda Slow-Roasted Roma Tomatoes with Garlic and Thyme Gino Angelini’s Braised Artichokes

Garlic-Rubbed Skirt Steak with Scallion Vinaigrette Scallion Vinaigrette Skillet Corn Bread with Honey Butter and Scallion Butter Honey Butter Scallion Butter Chris Feldmeier’s Santa Maria–Style Beans Charred Broccolini with Salami and Burrata Corn and Fava Bean Succotash Salad

Braised Oxtails Braised Celery Braised Cabbage Wedges with Bacon Pan Cotto Shaved Brussels Sprouts Salad with Pecorino and Toasted Almonds

Dave’s Oven-Roasted Grouper with Spicy Tomato Marmalade and Tahini Roasted Radishes and Turnips with Radish Sprouts and Dill Grilled Escarole with Salsa Rustica Salsa Rustica Mixed Grain and Seed Salad Roasted Carrots and Chickpeas with Cumin Vinaigrette Blistered Green Beans with Yogurt Dressing

Eggplant Lasagne Prosciutto Mozzarella Parcels Radicchio Salad with Bacon and Egg

Backyard Peel ’n’ Eat Shrimp Boil Celery Root Remoulade with Fresh Horseradish and Toasted Almonds Remoulade Green Potato Leek Salad with Scallion Vinaigrette Corn on the Cob with Chile Butter

Lamb and Chicken Tikka Kebabs Fire-Roasted Eggplant Caviar Fett’unta Garlic Crostini Jalapeño Labneh Yogurt with Cucumbers Marinated Radicchio and Beet Salad with Labneh Cheese Balls Muhammara Kale Freekeh Tabbouleh

Flattened Chicken Thighs with Charred Lemon Salsa Verde Charred Lemon Salsa Verde Panicale Popcorn Pastrami Popcorn Pasta Salad with Bitter Greens, Parmigiano Cream, and Guanciale Parmigiano Cream Oily Garlicky Spinach Kale Salad with Marinated White Anchovies and Ricotta Salata Roasted Onions with Crispy Bread Crumbs

Spicy Pork Stew with Butternut Squash and Roasted Tomatillo Salsa Roasted Tomatillo Salsa Spiced Rice with Pumpkin Seeds Quesadillas Pickled Jalapeño Peppers Seasoned Avocado Halves

Southern-Style Korean Cut Short Ribs with Vinegar Onions Pimento Cheese with Celery Sticks Husk-Style Pickled Green Beans Pickled Carrots Pickled Shallots Spicy Braised Greens with Vinegar and Ham Hock Coleslaw with Green Goddess Dressing Erik Black’s Potato Salad Flaky Buttermilk Biscuits

Spiced Carrot Cake with Molasses Cream Cheese Frosting (on the Side) Polenta Cake with Brutti Ma Buoni Topping Torta di Riso Dario’s Olive Oil Cake with Rosemary and Pine Nuts Mexican Wedding Cookies Bittersweet Chocolate Tartufo with Olive Oil Croutons and Sea Salt Four-Layer Salted Chocolate Caramel Tart Genevieve’s Salted Walnut Shortbreads Chess Pie Amy’s Brunettes Dark Chocolate Pudding Devil’s Food Rings with Spiced White Mountain Frosting Liz’s Bird Food Deconstructed Stone Fruit Crisp with Sbrisolona and Mascarpone Cream Robert Abele’s White Chocolate Birthday Crunch Spiced Caramel Corn with Salty Peanuts Chai Chocolate Chip Cookies

Acknowledgments Index A Note About the Authors