jenncc's Reviews
8 recipe(s) reviewed. Showing 1 to 8Sort by: Title 
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The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria
By Nancy Silverton, Matt Molina, Carolynn Carreno, Mario Batali
Knopf - 2011
Eggplant Caponata : page 104
I made this with the intention of adding red bell pepper, capers (common in caponata) or black olives (personal preference), all of which are not called for in this recipe. However after it started coming together I realized nothing else was needed - it was savory and delicious. I did not use the full amount of olive oil when cooking the eggplant and it browned/cooked nicely. This would be fantastic on a nice, thick slice of rustic bread or stirred into pasta. I did reheat some of the leftovers, adding them to fresh spinach, stirring just enough to wilt the greens.
useful (1)
Meatballs al Forno : page 107
Hearty enough to eat without pasta. This maybe my new favorite meatball recipe. I think the braising kept them especially moist and juicy. The passata sauce is perfect and simple.
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Nancy's Chopped Salad : page 94
Love this salad. My vinaigrette was only good, not great (reviewed separately) but this combination of greens, meat and cheese is really nice. The pepperoncini is a super addition.
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Nancy's Pizza Dough : page 126
This is a wonderful recipe that served as the base to the BEST PIZZA EVER! I used it to make Mozza's Margherita Pizza (p.133). I strayed from Nancy's instructions a little by letting the sponge sit overnight (rather than the 90 minutes she advises). The texture was crispy with the slightest chew and brushing the edges with olive oil was a nice touch. The only thing I would not do again is set my pizza stone on the oven floor - my crust got a little charred in spots (maybe my oven was hotter than I thought?).
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Oregano Vinaigrette : page 97
If I could rate this 3 1/2 I would- it's definitely better than "good" but not as good as the vinaigrette she serves on the chopped salad at Mozza. Maybe my oregano wasn't fresh? This was not as flavorful as I had hoped. I agree with kateq that the lemon is a very nice addition.
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Passata di Pomodoro : page 25
This is a delicious simple sauce. I was tempted to add garlic etc but didn't and I'm glad. It gave a true and pure tomato flavor to my pizza, allowing the other ingredients to shine.
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Polenta : page 265
Deliciously creamy! Not sure if it was due to the sparkling water or the extended cooking time but this came out really great. Topped with morels and a bit of goat cheese.
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Tomato Vinaigrette : page 84
This is a creamy, slightly sweet vinaigrette. I think it could have been improved with a little oregano or spice.
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