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Roasted Potatoes with Bagna Cauda

In this lesson, Nancy continues dinner party preparations alongside friend and chef, Deb Mikhail. Learn how to coax the best texture and flavor out of earthy butter potatoes by first confit-ing them in oil, butter, garlic cloves, fresh rosemary and sage. By the time you pop them in the oven to crisp up, they’ve already absorbed an incredible bouquet of flavor and aroma – and that’s to say nothing of the briny bagna cauda that tops it all off! Bagna Cauda, traditionally served as a crudite dip, makes a reoccurring appearance in a few of Nancy’s recipes, so learn it now and learn it well! Nancy also teaches some bonus hosting tips as she sets her table with rustic floral arrangements and an eclectic mix of vintage, handpicked flatware and linens. Source: Mozza at Home, a Knopf publication.

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About the Instructor

James Beard Award-winning chef, best-selling cookbook author, and the restaurateur behind Michelin-starred Mozza, Nancy Silverton takes viewers on a journey from her home in Panicale, Italy, to her home in Los Angeles. Viewers learn a range of Nancy’s renowned dishes, including her signature Caesar Salad, Chi Spacca Pepper Steak, 10+ vegetarian dishes, Mom’s Apple Pie, and more.

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