Funghi misti, fontina, taleggio, and thyme

This is a pizza you have to try. Chef Nancy Silverton knows her cheese, and she definitely knows her pizza. She serves this at Pizzeria Mozza, but if you can't enjoy this at Hollywood, make it at home! Her recipe is in the Mozza Cookbook.

Funghi misti, fontina, taleggio, and thyme

The cheeses used to accompany the mushrooms are strong and aromatic. Taleggio is a semi-soft, washed-rind cheese from the Valtaleggio region.

Pizzeria Mozza @ Home

Funghi misti, fontina, taleggio, and thyme
from The Mozza Cookbook
Ingredients
for the Mushrooms

• Homemade pizza dough (see my Arugula Braised Pork Pizza dough recipe here)
• 1/4lb jumbo white mushrooms, cleaned and sliced 1/4 inch thick
• 1/4lb shiitake mushrooms, cleaned, stems removed, and sliced 1/4 inch thick
• 1 3-4oz portobello mushrooms, cleaned, stem removed, gills scraped out, sliced 1/4 inch thick
• 1/4 cup plus 2 tbsp of EVOO
• kosher salt and freshly ground black pepper

for the Pizza

• 1 tbsp of EVOO
• kosher salt
• 1oz fontina, cut into 1/2 inch cubes
• 1oz taleggio, cut into 1/2 inch pieces
• 1oz low-moisture mozzarella, cut into 1/2 inch cubes
• 1 tsp fresh thyme leaves
• wedge of Parmigiano-Reggiano, for grating

Recipe

1. Preheat oven to 400F. Combine mushroom slices on a baking sheet, drizzle with olive oil and season with salt and pepper. Toss mushrooms to coat them with seasonings. Spread them out in single layer on baking sheet and roast in oven for 8 to 10 minutes.
2. Prepare pizza dough. While it rests, turn oven temperature to 425F.
3. Pat dough onto pizza stone or pan using fingers dipped in EVOO. Brush rim of dough with olive oil and season entire surface with salt.
4. Scatter mushrooms all over pizza, leaving an 1-inch border without any topping. Scatter all cheeses over the mushrooms and sprinkle with thyme.
5. Bake pizza for 15 minutes. Served pizza with grated Parmigiano-Reggiano.

I served the pizza with a nice warm roasted carrot and kale salad. You can also try Chef Nancy Silverton's Burrata with Speck, Peas, and Mint. Enjoy!

Harvest to Heat: Burrata with Speck, Peas, and Mint

I am hooked to my new cookbook Harvest to Heat. For my first recipe, I chose Burrata with Speck, Peas, and Mint. Enjoy this recipe by Chef Nancy Silverton of Osteria Mozza.

Burrata with Speck, Peas, and Mint

This entire book is based on the concept of minimizing the time it takes from farm to table. Authors Darryl Estrine and Kelly Kochendorfer wanted to document a collection of recipes from "cooking with America's best chefs, farmers, and artisans."

This particular recipe is Chef Nancy Silverton's creation based on fresh burrata cheese supplied by Mimmo Bruno of DiStefano Cheese. Thanks to mozzarella, burrata's popularity actually resulted from using leftover mozzarella curd. The curd is stretched into a thin sheet, then filled with a mix of sweet cream and shreds of mozzarella (stracciatelle). I was first exposed to this delicious "cousin of mozzarella" at my favorite gastropub Waterloo & City with its Roasted Beets & Burrata Salad. I was head over heels in love ever since.

Harvest to Heat by Darryl Estrine and Kelly Kochendorfer

Burrata with Speck, Peas, and Mint
Serves 4
Ingredients

• 1 1/2 cups fresh peas
• 1/2 cup medium-sized mint leaves, julienned
• 2 tbsp of fresh lemon juice
• 4 tbsp EVOO (extra-virgin olive oil)
• 8 tbsp of freshly grated Parmigiano-Reggiano
• Coarse salt and freshly ground pepper
• 1lb of speck (thinly sliced, about 16 slices)
• 1lb fresh burrata, cut into 8 slices (it will be oddly shaped) 

Recipe

1. Heat a small saucepan of water over medium-high heat. Add peas and cook for 2 minutes. Drain and cool under cold water.
2. In a medium bowl, combine peas, mint, lemon juice, olive oil, cheese, and salt and pepper to taste. Mix gently until thoroughly combined.
3. Arrange 4 slices of speck on each of the 4 plates. Place 2 slices of burrata on top and drizzle with pea mixture. Sprinkle 1 tbsp of cheese evenly over the top of each plate.