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Stuffed Zucchini Flowers  

1 cup all-purpose flour
1 twelve-ounce can light beer
12 zucchini flowers
12 pieces mozzarella cheese, ½ inch pieces
6 anchovy fillets
Optional: ¼ pound ground beef, cooked and seasoned with salt
and pepper
2 cups oil for frying
Salt and pepper to taste



Combine flour and beer, and whisk together. Set aside. Prepare zucchini flowers by stuffing each flower equally with the cheese & anchovy combination or cheese and beef combination. Be sure to stuff deeply into the flower and lightly pinch flower to seal in the ingredients. Carefully dip each stuffed flower in the batter mixture, plate and place in refrigerator to allow the batter to set. Heat oil to 325ºF. Carefully lower each batter-dipped zucchini flower in the oil and cook 2-3 minutes, occasionally turning to brown equally on all sides. Remove and drain excess oil by placing cooked zucchini flowers on a cookie rack or paper towel. Sprinkle lightly with salt and pepper. Serve immediately. Makes 6 servings.

Supplì (Rice Ball)  

4 cups precooked Risotto (Tip: use leftover cooked risotto or
instant risotto mix)
¼ cup tomato marinara sauce
¼ cup grated parmesan cheese
6-8 pieces fresh mozzarella cheese, cut into ¼ inch cubes
2 cups all-purpose flour for dredging
2 eggs, beaten with 2 tablespoons of water
2 cups Italian Seasoned Bread crumbs
2 cups oil for frying
Salt and pepper to taste



Combine left over or pre-cooked risotto with marinara sauce. Keep rice chilled, or at least cool enough to handle. Mold the rice to resemble a round-oval, similar to the shape of an egg. Carefully insert a piece of mozzarella cheese and remold the supplì. Dredge the supplì in flour and then roll in the egg wash. Dredge supplì in the seasoned bread crumbs. Set aside. Heat oil in a pot to 325ºF. Carefully lower supplì into hot oil and cook 4-5 minutes or until golden brown. Remove and place on a paper towel to drain excess oil. Sprinkle with salt and pepper. Makes 6-8 supplì.


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