Wednesday, February 2, 2011

Better Salads--Titina Style

Simple and fresh are the rules in Titina's kitchen. She would never use bottled dressings or pre-made flavor mixes.    So if a salad is on the menu, her students learn to dress it with good  extra virgin oil and vinegar--Italian style. 

Dressing fresh greens is a basic cooking skill.  No recipe is required, but the salad should also be dressed and tossed in the SAME ORDER and always right before serving. 

1) Add  olive oil  to washed and dried greens and toss until leaves glisten

2) Toss in sea salt to taste

3) Add fresh ground pepper

4) Finish with a light splash of vinegar.  Villa Vittora White Balsamic and Vesuvto Vinegar are two popular options sold in the Capri Flavors retail store.   

Fresh citrus, which is in season now, can also be used with or instead of the vinegar.  If Titina has a lot lemons, left over from Lemoncello for example, she will use them to dress salads and make lemon sorbet

Another use for seasonal citrus--add peeled orange rounds  (and their juice) to a combination of  fresh greens, sliced grape tomatoes and  red onions.  Bright colors and flavors for a winter's day. 

For more on Titina's winter cooking classes,  check the menus and dates below.  Along with the dishes listed, each class also includes an appetizer, drinks and sometimes a salad.


Limoncello (Lemon Liquor )

Ravioli “Sciue’-Sciue’” (Ravioli with Cherry Tomato Sauce )

Aragosta Marinara (Lobster in Red Sauce)

Torta di Capri (Almond and Chocolate Cake)

Mondays: 1/3, 1/31, 2/28, 3/28

Fridays: 1/7, 2/4, 3/4, 4/1


Orecchiette con Rapini (Orecchiette Pasta with Broccoli Rape)

Pollo Speziato (Chicken in Apple Sauce)

Piselli al Prosciutto (Green Peas with Prosciutto)

Kodi' d' Amore (Love Knots)

Mondays: 1/10, 2/7, 3/7, 4/4

Fridays: 1/14, 2/11, 3/11, 4/8


Penne “Aum-Aum !” (Pasta with Eggplants)

Maiale al Finocchio (Pork Tenderloin with Fennel)

Pizza Rustica (Pie with Cheese and Salame)

Pastiera Napoletana (Grain and Ricotta Pie)

Mondays: 1/17, 2/14, 3/14, 4/11

Fridays: 1/21, 2/18, 3/18, 4/13


Gnocchi delle Langhe (Spinach Gnocchi with Robiola)

Vitello al Vin Santo (Veal with Vin Santo)

Cavolofiore Stufato (Cauliflower with Raisins)

Pere al Vino (Pears and Wine)

Mondays: 1/24, 2/21, 3/21

Fridays: 1/28. 2/25, 3/25

For more information call 919 462-9255

or enroll online at

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