Nancy Silverton

Fantastic recipes by Nancy Silverton, from a rich and decadent dulce de leche ice cream pie to sautéed cauliflower frittata with thyme.

Start Slideshow

1 of 16

Pasta with Guanciale, Radicchio and Ricotta

Go to Recipe

To make this rich pasta, chef Nancy Silverton sautés guanciale (cured pork jowl) and then cooks the radicchio and red onions in the rendered fat. She likes to use a little-known pasta called calamarata—which looks like thick squid rings—to catch the sauce, but any wide, tubular pasta is great.

More Pasta Recipes

2 of 16

Five-Herb Frittata with Prosciutto and Parmesan

John Kernick

Go to Recipe

Star chef Nancy Silverton has strong opinions about frittatas. She likes them to be creamy like scrambled eggs, with various toppings like prosciutto, cheese and a generous amount of herbs. At her dinner parties, she often serves this 15-minute frittata as a side dish, so guests can cut wedges at the table.

More Frittata Recipes

3 of 16

Golden Chicken Thighs with Charred-Lemon Salsa Verde

Go to Recipe

This crispy, delicious chicken is baked with lemon and garlic and served with a vibrant salsa verde made with pieces of oven-roasted lemon.

More Chicken Recipes

4 of 16

Herbed Chickpea Bruschetta

Go to Recipe

The key to these delicious bruschetta from chef Nancy Silverton is lots of olive oil. After she bakes the chickpeas with a variety of flavorings—including onions, pancetta and carrots—she purees them with a good amount of oil, spreads the puree on toasts and drizzles with a little more oil.

Bruschetta and Crostini Recipes

5 of 16

Baked Onions with Fennel Bread Crumbs

Go to Recipe

These simple, incredibly flavorful onions from chef Nancy Silverton are baked in the oven until they’re falling-apart tender. Fennel seeds punch up the crispy bread-crumb topping.

More Rcipes from Great Female Chefs

6 of 16

Sautéed Spinach with Lemon-and-Garlic Olive Oil

Go to Recipe

“In every little restaurant in Umbria, there are sautéed greens on the menu,” says star chef Nancy Silverton. Here, she blanches spinach, then sautés it in garlic-spiked oil until all the leaves are thoroughly coated.

More Spinach Recipes

7 of 16

Rosemary-Garlic Lamb Chops with Pimentón and Mint

Go to Recipe

Chef Nancy Silverton adores the grilled, herb-flecked lamb chops scottadito (“burnt fingers”). Here, she adds a kick to the lamb by garnishing it with smoky pimentón de la Vera and little mint leaves.

More Lamb Recipes

8 of 16

Burrata with Speck, Peas and Mint

Go to Recipe

More Incredible Italian Recipes

9 of 16

Harvest Salad with Gorgonzola, Bacon and Concord Grapes

Go to Recipe

This great salad combines tender Bibb lettuce with an array of tasty ingredients: smoky bacon, Gorgonzola cheese, toasted hazelnuts and sweet Concord grapes.

Main-Course Salads

10 of 16

Antipasto Salad with Bocconcini and Green-Olive Tapenade

John Kernick

Go to Recipe

This no-cook salad from Los Angeles chef Nancy Silverton, inspired by the antipasto in Italian-American restaurants, is a delicious toss of iceberg lettuce, mozzarella, salami and olives in an oregano-laced dressing.

Italian-American Classics

11 of 16

Nancy Silverton's Tomato-Oregano Pizza

Go to Recipe

This outstanding cheese-less pizza recipe is modeled after the pies at cult favorite Pepe in Grani outside of Naples, Italy.

Best Pizza in the U.S.

12 of 16

Lamb Meatballs with Red Pepper and Chickpea Sauce

Go to Recipe

Nancy Silverton got this hearty meatball recipe from Matt Molina, the former chef de cuisine at Campanile. When the meatballs are almost cooked through, she pushes them to one side of the skillet and adds the ceci (Italian for chickpeas). That way everything soaks up the flavor of the luscious roasted red-pepper sauce.

More Meatball Recipes

13 of 16

Sautéed Cauliflower Frittata with Thyme

Go to Recipe

<pnancy silverton="" often="" prepares="" a="" tender="" frittata="" for="" her="" antipasti="" table="" at="" la="" terza="" in="" los="" angeles.="" this="" version="" includes="" sautéed="" cauliflower="" topped="" with="" homemade="" bread="" crumbs="" lovely="" bit="" of="" crunch.="" silverton's="" trick="" making="" small="" amounts="" is="" to="" toast="" slice="" sourdough="" bread,="" rub="" it="" garlic="" clove="" and="" grind="" mortar.

More Cauliflower Recipes

14 of 16

Fregola Tabbouleh

Go to Recipe

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 fun riff on tabbouleh.

Salads with Grains

15 of 16

Dulce de Leche Ice Cream Pie

Go to Recipe

If you don't want to make a caramel or fudge sauce, Nancy Silverton suggests using high-quality jarred ones like King's Cupboard cream caramel sauce and Scharffen Berger chocolate sauce.

Custard & Cream Pies and Tarts

16 of 16

Raspberry Custard Tart

"You can't go wrong with raspberries and cream," Nancy Silverton says.

Custard & Cream Pies and Tarts

Replay gallery

Your Profile

Nancy Silverton

1 of 16

Pasta with Guanciale, Radicchio and Ricotta

1 of 16

2 of 16

Five-Herb Frittata with Prosciutto and Parmesan

2 of 16

3 of 16

Golden Chicken Thighs with Charred-Lemon Salsa Verde

3 of 16

4 of 16

Herbed Chickpea Bruschetta

4 of 16

5 of 16

Baked Onions with Fennel Bread Crumbs

5 of 16

6 of 16

Sautéed Spinach with Lemon-and-Garlic Olive Oil

6 of 16

7 of 16

Rosemary-Garlic Lamb Chops with Pimentón and Mint

7 of 16

8 of 16

Burrata with Speck, Peas and Mint

8 of 16

9 of 16

Harvest Salad with Gorgonzola, Bacon and Concord Grapes

9 of 16

10 of 16

Antipasto Salad with Bocconcini and Green-Olive Tapenade

10 of 16

11 of 16

Nancy Silverton's Tomato-Oregano Pizza

11 of 16

12 of 16

Lamb Meatballs with Red Pepper and Chickpea Sauce

12 of 16

13 of 16

Sautéed Cauliflower Frittata with Thyme

13 of 16

14 of 16

Fregola Tabbouleh

14 of 16

15 of 16

Dulce de Leche Ice Cream Pie

15 of 16

16 of 16

Raspberry Custard Tart

16 of 16

Share the Gallery

Up Next

Share the Gallery