Sunday, February 13, 2011

A Favorite Ingredient--Prosciutto

When Chef Titina wants the best from Italy for her popular cooking classes, she shops the Capri Flavors retail store.  Canned tomatoes, aged cheeses and prosciutto--the famous Italian ham-- are ofter on her list. 

Titina uses two kinds of prosciutto in her kitchen:    Prosciutto de Parma, the famous uncooked, air-dried ham from Northern Italy is her choice for antipasto (like the famous Prosciutto and Melon, or Prosciutto and Figs). 
Prosciutto Cotto, a cooked version of this delicacy, is her choice for recipes. 

Here's a link to her favorite brand of Prosciutto Cotto in the Capri Flavors Internet store.  Followed by one of Titina's top cooking class side dishes--Spring Peas with Prosciutto.

 Piselli al Prosciutto--Spring Peas with Prosciutto


1 ½ lb (750 g) fresh or frozen peas

4 tablespoons extra virgin olive oil

1 ½ cups (12 oz/350 g) prosciutto, diced; or


2 large cloves garlic, finely chopped; or ¼ cup

onion, chopped

1 cup (8 fl oz/250 ml) water & 1 cube beef


3 tablespoons parsley, finely chopped

salt and freshly ground black pepper

Sauté the prosciutto in the oil in a large skillet

(frying pan) for 5 minutes. Remove from heat. Let

the oil cool, and then add the peas, garlic, parsley,

and water with the added beef bouillon. Partially

cover and simmer for about 15 minutes. Season

with salt, pepper and chopped parsley.

For more information on Titina's Italian cooking classes for all skill levels, call  919 462-9255
Here's a listing of the menus and dates:

Let's Cook with Titina--Winter 2011


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

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