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The core of Miss Capozzi is 'Creating and Living the Simple Life' through food, entertaining, beauty, crafts & creations, and living well. Through imagining, creating, sharing, educating and inspiring, Miss Capozzi's products and recipes provide you with the tools to enhance your world and share with those you care about.

Category Archives: Entrees (Primi & Secondi)

Cotolette Di Pollo

Cotolette Di Pollo

Ingredients:
boneless, skinless chicken breasts
eggs
bread crumbs
fresh parsley, chopped
olive oil
pinch of sea salt & pepper
lemon slices

Directions:
1. Preheat oven to 375° F (190° C). Grease a flat baking sheet with olive oil.
2. Set out two deep plates – one with one with beaten egg and one with one with bread crumbs, parsley, sea salt, and pepper.
3. If your chicken breasts aren’t already thin, then either slice them in half or pound them flatter.
4. Dip the chicken breast first into the egg and then into the seasoned bread crumbs.
5. Lay each breaded chicken breat on the greased baking sheet. 6. Bake each side for 8-10 minutes, until chicken is white in the middle and sides are golden.
6. Squeeze a fresh slice of lemon if you’re looking for a more refreshing flavor.

Ciambotta

Ciambotta

Ingredients:
8 tablespoons extra-virgin olive oil
2 onions, chopped
3 bell peppers, seeded and cut into thin strips
1 large eggplant, diced
3/4 pound potatoes, diced
3 large tomatoes, chopped
1 small bunch basil, finely chopped
Pinch oregano

Directions:
In a medium-sized saute pan, heat the oil over high heat. Add the garlic and onion and saute over high heat 4 minutes. Add the peppers, eggplant, potatoes, and tomatoes and season with salt and pepper, to taste. Cook, covered, over low heat, stirring occasionally, for 40 minutes. After 40 minutes, add in the basil and increase the heat. Cook, uncovered, to let extra juices evaporate and serve hot, preferably over stale or toasted bread.

Polenta Cauliflower Casserole

Polenta Cauliflower Casserole

Ingredients:
6 cups water
1-3/4 cup polenta
1/4 cup grated Parmesan cheese
2 teaspoon salt, 1/4 teaspoon pepper, 1/4 cup dry bread crumbs
2 tablespoon unsalted butter
1 2-pound head cauliflower
2 cups shredded mozzarella cheese

Directions:
1. Pre-heat oven to 375 degrees F. Coat a medium-size baking dish with olive oil or butter to prevent from sticking and set aside.
2. Bring 6 cups water to a boil in a large saucepan.
3. Add salt and gradually stir in polenta.
4. Reduce heat to medium and cook until mixture thickens. Stir often to prevent clumping.
5. Turn heat off, after about 15-20 minutes.
6. Add butter and Parmesan, and stir until mixture is smooth and creamy.
7. Spread polenta mixture in prepared dish.
8. Cut cauliflower head into small florets and spread equally over polenta. Lightly steam the cauliflower florets if you want them to be very tender.
9. Top with the mozzarella and breadcrumbs.
10. Cover dish with foil and bake for 40 minutes at 375 degrees F. Remove foil and bake for ten more minutes or until florets are golden and crispy.
11. Let rest for 30 minutes before serving.