Nancy Silverton's Weekender Box with Stromboli
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Feast all weekend long on classic Italian dishes from renowned chef Nancy Silverton! This Weekender Box includes two of her signature Fennel Sausage, Salami & Mozzarella Stromboli with tomato sauce, along with meatballs al forno, garlic knots, ready-to-bake chocolate chip cookies, and Butterscotch Budino!
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 (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)
- Butterscotch Budino
- Butterscotch Pudding (20 oz.)
- Caramel Sauce ( 2 oz.)
- Creme Fraiche (2 oz.)
- Maldon Salt
- 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")
- 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
- Budino may be kept refrigerated for up to 3 days and frozen for up to 1 week
To Serve
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
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
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
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
Budino
- Defrost Budino overnight in refrigerator
- Scoop Budino into glasses or consume directly from container
- Bring water to a boil in saucepan and warm bag of caramel in water until pourable, 30 seconds to 1 minute
- Add salt
- Top with dollops of creme fraiche.