Nancy Silverton Recipes

Raspberry Custard Tart

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

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Pasta with Guanciale, Radicchio and Ricotta

Pasta with Guanciale, Radicchio and Ricotta

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.

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Five-Herb Frittata with Prosciutto and Parmesan

Five-Herb Frittata with Prosciutto and Parmesan
John Kernick

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.

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Golden Chicken Thighs with Charred-Lemon Salsa Verde

Golden Chicken Thighs with Charred-Lemon Salsa Verde

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

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Herbed Chickpea Bruschetta

Herbed Chickpea Bruschetta

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.

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Baked Onions with Fennel Bread Crumbs

Baked Onions with Fennel Bread Crumbs

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.

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Sautéed Spinach with Lemon-and-Garlic Olive Oil

Sautéed Spinach with Lemon-and-Garlic Olive Oil

"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.

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Rosemary-Garlic Lamb Chops with Pimentón and Mint

Rosemary-Garlic Lamb Chops with Pimentón and Mint
© John Kernick

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.

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Burrata with Speck, Peas and Mint

Burrata with Speck, Peas and Mint
© David Malosh
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Harvest Salad with Gorgonzola, Bacon and Concord Grapes

Harvest Salad with Gorgonzola, Bacon and Concord Grapes

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

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Antipasto Salad with Bocconcini and Green-Olive Tapenade

Antipasto Salad with Bocconcini and Green-Olive Tapenade
John Kernick

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.

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Nancy Silverton's Tomato-Oregano Pizza

Nancy Silverton's Tomato-Oregano Pizza
© Lauren Volo

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

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Lamb Meatballs with Red Pepper and Chickpea Sauce

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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.

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Sautéed Cauliflower Frittata with Thyme

Sautéed Cauliflower Frittata with Thyme
© John Kernick

Nancy Silverton often prepared a tender frittata for her antipasti table at La Terza in Los Angeles. This version includes sautéed cauliflower topped with homemade bread crumbs for a lovely bit of crunch. Silverton's trick for making small amounts of bread crumbs is to toast a slice of sourdough bread, rub it with a garlic clove and grind it in a mortar.

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Fregola Tabbouleh

Fregola Tabbouleh
© John Kernick

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.

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Dulce de Leche Ice Cream Pie

Dulce de Leche Ice Cream Pie

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.

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Raspberry Custard Tart

Raspberry Custard Tart

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

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