"Mozza at Home" Stromboli Dinner for 4-6
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It’s a taste of Nancy Silverton’s acclaimed Osteria Mozza, at home! This kit contains her famous Stromboli stuffed with sausage, mozzarella, salami, Fresno chilies, along with 12 pork & veal meatballs, 6 garlic knots, and chocolate chip cookie dough!
Acclaimed chef Nancy Silverton worked with culinary icons including Jonathan Waxman and Wolfgang Puck, and co-founded the hugely influential Campanile and the iconic La Brea Bakery, before opening the doors to Osteria Mozza in Los Angeles in 2007. Mozza has repeatedly been named one of the very best Italian restaurants (and restaurants in general) in all of LA, and Silverton has since gone on to open additional restaurants including Pizzeria Mozza and chi SPACCA. Silverton has mentored and inspired an entire generation of chefs, and she’s won countless honors, including the 2014 James Beard Award for Outstanding Chef.
This package serves 4-6 people and includes
- 2 Fennel Sausage, Salami & Mozzarella Stromboli
- Tomato Passato (approx 15 oz.)
- Meatballs Al Forno
- 12 Meatballs in Sauce (36 oz. Total)
- Parsley (12 oz.)
- Parmigiano Reggiano (12 oz.)
- 6 Garlic Knots (each 3")
- 2 logs Chocolate Chip Cookie Dough (each weighs 1 lb. and makes 12 cookies)
- Each Stromboli weighs Approx. 14 oz. and measures 8″ × 3″
- Choose to add more!
Add On Options Include
- 2 logs Chocolate Chip Cookie Dough (each weighs 1 lb. and makes 12 cookies)
- 12 Garlic Knots (each 3")
- Butterscotch Budino for 4 – One of the most iconic Los Angeles desserts, the Butterscotch budino is the perfect end to any meal! Rich butterscotch pudding topped with a warm caramel sauce creme fraiche topping and a touch of flaky sea salt!
- Butterscotch Pudding (20 oz.)
- Caramel Sauce (2 oz.)
- Creme Fraiche (2 oz.)
- Maldon Salt (1 Tbsp.)
- This package ships frozen with dry ice
- Dry Ice may dissipate in transit, product may thaw
- Upon arrival store in the refrigerator or freezer
- May be kept refrigerated for up to 1 week and frozen for up to 1 month
To Serve
Meatballs al Forno
- Place sealed bag of meatballs in a large sauce pan and cover with water
- Bring water to a boil and reduce to a simmer
- If cooking from frozen, simmer for 45 minutes
- If meatballs are defrosted, summer for 30 minutes
- Remove meatballs from the water and carefully use scissors to cut open the bag
- Place meatballs and sauce on a platter and sprinkle with cheese and parsley
Stromboli
- If frozen, defrost overnight in the fridge or on the countertop for 2-3 hours
- Preheat oven to 350 F
- Place tray directly on the rack in the oven
- Bake for 25-30 minutes until heated through
- While stromboli is cooking, open up the tomato passato and pour it into a small sauce pan
- Heat on low until heated through
- Serve stromboli and sauce together
Cookie Dough
- Defrost cookie dough in the fridge overnight
- Preheat oven to 350 F
- Line a baking sheet with a silicone mat or parchment paper
- Portion the cookie dough into 1 oz. rounds
- Place the cookie dough on the sheet, spaced 2 inches apart
- Flatten slightly with your hand
- Bake for 8-10 minutes until lightly brown around the edges (undercook for a softer cookie)
- Optional – Sprinkle each cookie with flaked sea salt before baking
Garlic Knots
- If frozen, defrost overnight in the fridge or on the countertop for 2 hours
- Preheat oven to 350 F
- Place tray directly on the rack in the oven
- Bake for 15-17 minutes until heated through
Butterscotch Budino – Add On
- Defrost pudding overnight in refrigerator.
- Scoop pudding into glasses or consume directly from container.
- Bring water to a boil in saucepan and warm bag of caramel in the water until pourable, 30 seconds to 1 minute.
- Pour the caramel on top of the pudding.
- Top with Maldon salt and dollops of creme fraiche.
- Serve and enjoy!