Nancy Silverton
Nancy Silverton is an award-winning chef, baker, and restaurateur known for pioneering the artisan bread movement in America. She is the co-founder of Osteria Mozza and Pizzeria Mozza, and author of multiple cookbooks. Her expertise in bread-making and Italian cuisine has earned her the James Beard Foundation's Outstanding Chef Award.
Recipes by Nancy Silverton
(24 recipes)Found 24 recipes
Braised Pork Shank with Miso
Get Food & Wine’s braised pork shank stew recipe from star chef Andrew Zimmern.
Creamy Tomato Soup with Buttery Croutons
This homemade tomato soup comes together quickly with just a few pantry staples like olive oil and canned tomatoes. The buttery croutons on top make it extra special.
Stovetop Asparagus Frittata
For this single-serving frittata recipe, Nancy Silverton cooks the eggs gently, then tops them with prosciutto, asparagus and crème fraîche. The result is creamy, luscious and satisfying.
Dulce de Leche Ice Cream Pie
Two homemade dessert sauces make this dulce de leche ice cream pie made with store-bought ice cream extra special.
Ricotta Gnudi with Chanterelles
These tender ricotta gnudi from Nancy Silverton are like ravioli without the wrappers. They're delicious with the buttery thyme-scented chanterelles.
Spaghetti with Garlic, Onions and Guanciale
Spaghetti with Garlic, Onions and Guanciale
Fregola Tabbouleh
Fregola sarda is a wonderfully chewy mini Italian pasta from Sardinia. Because its size is similar to bulgur wheat's, Nancy Silverton uses it in her f...
Sautéed Cauliflower Frittata with Thyme
Nancy Silverton often prepares a tender frittata for her antipasti table at La Terza in Los Angeles. This version includes sautéed cauliflower topped ...
Lamb Meatballs with Red Pepper and Chickpea Sauce
Nancy Silverton got this hearty meatball recipe from Matt Molina, the former chef de cuisine at Campanile. When the meatballs are almost cooked throug...
Raspberry Custard Tart
"Eating this tart warm is a very sensual experience," claims Nancy Silverton, the pastry chef and owner of La Brea Bakery and Campanile restaurant in ...
Nancy Silverton's Tomato-Oregano Pizza
This outstanding cheese-less pizza recipe is modeled after the pies at cult favorite Pepe in Grani outside of Naples, Italy.
Harvest Salad with Gorgonzola, Bacon and Concord Grapes
This great salad combines tender Bibb lettuce with an array of tasty ingredients: smoky bacon, Gorgonzola cheese, toasted hazelnuts and sweet Concord grapes.
Burrata with Speck, Peas, and Mint
Nancy Silverton's simple burrata recipe balances creamy cheese, pungent mint, tender peas, smoky speck evokes, no-fuss dressing of lemon juice and olive oil, and a sprinkle of freshly grated Parmesan.
Rosemary-Garlic Lamb Chops with Pimentón and Mint
These exceptional, Italian-style lamb chops are marinated with rosemary and garlic, then grilled until charred and finished.
Baked Onions with Fennel Bread Crumbs
These ultra-tender baked onions are topped with fennel-spiked breadcrumbs.
Antipasto Salad with Bocconcini and Green-Olive Tapenade
Nancy Silverton's antipasto salad features shredded lettuce, salami, and zesty green olive tapenade mixed with bocconcini. We named it one of our 40 Best Recipes in 2018.
Herbed Chickpea Bruschetta
These simple bruschetta are topped with a silky chickpea puree, then finished with a drizzle of olive oil.
Golden Chicken Thighs with Charred-Lemon Salsa Verde
This crispy, delicious chicken is baked with lemon and garlic and served with a vibrant salsa verde made with pieces of oven-roasted lemon.
Five-Herb Frittata with Prosciutto and Parmesan
This sensational 15-minute frittata is creamy and delicate like scrambled eggs. It's finished with an array of toppings, including prosciutto and cheese.
Sautéed Spinach with Lemon-and-Garlic Olive Oil
This spinach gets tremendous flavor from being cooked in garlic-spiked oil.
Little Gem Salad with Lemon Vinaigrette
Nancy Silverton shares her simple recipe for a summery Little Gem salad with Pecorino Romano and thin slices of yellow summer squash, plush a lovely, lemony Champagne vinegar dressing. The flavors are punchy, but the lettuce — more tender and delicate than romaine — is the star.
Pasta with Guanciale, Radicchio and Ricotta
This incredible pasta is packed with delicious ingredients, including guanciale (cured pork jowl), radicchio and sautéed red onions.
Spring Gem Salad with Soft Herbs and Labneh Toasts
This spring salad recipe from chef Nancy Silverton features seasonal produce like peas, asparagus, and radishes. It's served with toasts topped with homemade labneh, finishing-quality olive oil, and if you'd like, sweet smoked paprika.
Beets with Chicories, Yogurt, and Sherry Mustard Vinaigrette
Use late summer and fall beets to make this vibrant salad from chef Nancy Silverton, which also features Castelfranco, a homemade Sherry Mustard Vinaigrette, and creamy Greek yogurt.
This page is an educational tribute to Nancy Silverton's contributions to culinary arts, compiled from publicly available sources. Nancy Silverton has not endorsed or approved this content, and this page is not affiliated with, sponsored by, or representing Nancy Silverton or their representatives.