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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: Sides

Fiori Di Zucca

Fiori Di Zucca

Ingredients:
2 dozen zucchini blossoms
Oil for frying (grapeseed or canola)
1 egg
½ cup flour
¼ cup Parmesan cheese
¼ tsp sea salt
1/3 cup club soda

Directions:
1. Heat about 1/2 inch frying oil in a deep, wide pan to about 375°.
2. As oil is heating up, beat egg in a medium-sized bowl. Beat in flour, Parmesan and salt to thicken the batter. Whisk in the club soda so the batter becomes thin – ideal for coating.
3. Dip each zucchini blossom in the batter to coat. Gently place each blossom in the heated oil and cook until golden on one side, about 2-3 minutes. Gently flip the blossoms and cook on other side for another 2 minutes, until golden. Place cooked blossoms on a layer of paper towels to drain. Sprinkle with Parmesan, and serve immediately.

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.

Homemade Potato Chips

Homemade Potato Chips

Ingredients:
8 servings; Prep time: 1 hour
4 medium-sized potatoes – peeled and thinly sliced
3 teaspoons salt
1 quart vegetable oil for deep frying
extra virgin olive oil (to garnish)
fresh rosemary (to garnish)

Directions:
1. Slice the potatoes and then transfer them to a salted water bath in a large bowl for 20 minutes. Drain and pat dry.
2. Preheat 1-inch oil in a cast iron skillet to 365 degrees F. Drop potatoes into oil. Fry potato slices in batches to avoid over-crowding.
3. Fry until crisp and golden (for about 1 minute).
4. Place potatoes onto a paper towel lined plate to drain excess oil.
5. Quickly season with rosemary, salt (optional) and olive oil.