Newport Beach, California

Caprese salad at Pizzaria Mozza is extraordinary.  Simple, quality ingredients are taken to their most flavorful state.  Roasted tomatoes and basil pesto luxuriously top burrata mozzarella.  

MAPPING THE DAY

Several years ago, we attended a chef’s panel discussion with Cat Cora of Iron Chef fame, Marcus Samuelsson who often appears on The Food Network, and Nancy Silverton who is founder of La Brea Bakery in Los Angeles and many other culinary ventures.  In the Q & A  someone asked Silverton about using up preservative-free bread before it goes bad.  Her answer was very matter of fact.  She advised the audience to shop every day like they do in Europe. So for a household of two, buy a baguette and eat half with dinner.  There will be enough left for toast in the morning and croutons on your salad at lunch.

LOCAL STORY

At Pizzaria Mozza restaurant that Silverton owns with Mario Batali and Joe Bastianich, she elevates her use of fresh bread and other ingredients to epic heights.   Everything on the menu is just so good.  We dined at the casual Newport Beach location for lunch on Mozza-style Caprese salad, Fett’Unta (grilled bread lavished in olive oil) and a signature pizza.  Fresh ingredients, simply prepared and cooked to perfection are the standards to emulate in the home kitchen.

VIEW FROM THE TABLE

The recipe here is not our original interpretation like most dishes found on our blog.  This cannot and should not be interpreted, but simply copied.  It is that good.  Thank you Nancy Silverton.

CAPRESE

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