Wednesday, November 18, 2009

A Celebration Menu

Lobster classes are the most popular in Titina's kitchen. Maybe that's because lobster is always special, and many of Titina's students are celebrating big events. Birthdays, anniversaries, good grades, achievements at work--Titina's classes are very often given as gifts to mark important occasions. In fact, Monday night, every student in Titina's Kitchen was there thanks to someone else--something to think about with the holidays coming up.

The gift cards are generic. Students call for reservations. They can book any class that's not full. There's also a money saving class package (4 or 5 at a reduced rate) that makes a really memorable holiday gift. Phone (919-462-9255) or e-mail Capri Flavors for more about these special deals.

Fall classes are winding down--but the new menus are coming soon. Titina likes to pull them together from favorite recipes that reflect Italy's different regions. From the meats and risottos of the north to the tomatoes and seafood of the south, Italian food is intensely regional. And her classes reflect that.

Here's the rest of this week's menu from Parma, famous for it's hams and cheeses. Plus Titina's surprisingly quick and easy way with Lobster.

Parma Menu

Crespelle al Formaggio e Prosciutto (Cheese and Ham Crepes)

Aragosta al pomodori (Lobster in tomatoes)

Melenzane alla Parmigiana (Eggplant Parmesan)

Torta di Capri al limoncello (Capri Cake with Lemoncello)

Titina's Lobster in Tomatoes

¼ cup butter
1 onion, finely chopped
11 ounces tomatoes, peeled, seeded and cubed or 1 can pomodori Annalisa
1Tbsp. tomato paste
6 Lobster tails, shelled
Scant ½ cup heavy cream
Salt and Pepper
Serves: 6; Preparation time: 10 minutes; Cooking Time: 15 minutes;
Level of Difficulty: Easy
Melt the butter in a pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes, then add the tomatoes. Mix the tomato paste with 2 tablespoons warm water, stir into the pan and simmer for about 10 minutes. Transfer the mixture to a food processor and process to a puree, then, return to the pan. Add salt and pepper to taste. Add the lobster and cook stirring constantly for 2-3 minutes. Stir in the cream and cook until the sauce has thickened. Arrange the lobster on a warm serving dish and spoon the sauce over them.

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