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Fiorentini with guanciale, tomato, and spicy pickled peppers from The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria by Nancy Silverton and Matt Molina and Carolynn Carreño

  • basil
  • bay leaves
  • whole cloves
  • garlic
  • honey
  • juniper berries
  • parsley
  • canned tomatoes
  • white wine vinegar
  • black peppercorns
  • Parmigiano Reggiano cheese
  • guanciale
  • Fresno chiles
  • maccheroni alla chitarra pasta

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Notes about this recipe

  • Eat Your Books

    Can substitute pancetta for guanciale.

  • DKennedy on September 10, 2012

    This excellent dish comes out exactly as it is served in the restaurant. As with many Mozza recipes, this is a component recipe requiring you to have a passata recipe, and a pickled pepper recipe on hand before you start so a frozen pantry is advisable unless you have all day to put this dish together.

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