Tuesday, August 23, 2011

New Recipes & New Regions In Titina's Kitchen this Fall

Fall has begun in Titina's Capri Flavors kitchen with great menus for new and returning students. 

Featured are 3 of Italy's culinary capitals and Titina's home island, the lovely Capri, where she grew up in a famous family restaurant. 

From Bologna, the capital city of Emilia-Romagna, a signature lasagna, followed by a rich main dish typical of the sophisticated region:  Prosciutto and Peas with Quail.

From the seafaring capital of Genoa, classic basil pesto (called Genovese) on pasta, and Calamari with tomatoes. 

From the ancient city of Rome, food with ancient roots starting with a semolina dumpling  and ending with a cake made with dried fruits. 

And finally,  from one of the world's most beautiful islands, Capri,  a new menu featuring world-class seafood and citrus.

Students participate in the cooking and may bring or purchase wine to enjoy with the meal. 

Class sizes are very limited, (classes must fit around Titina's big Italian table), so book early. 

Full menus and dates are listed below. 

Bologna Menu
Lasagne alla Bolognese (Lasagne Bologna Style)
Piselli al Prosciutto con Quaglie (Prosciutto and Peas with Quails)
Insalata Mista (Mixed Salad)

Sorbetto al Limoncello (Sorbet with Lemoncello)

Mondays: 9/5, 10/3, 10/31, 11/28
Fridays: 9/9, 10/7, 11/14, 12/2

Genova Menu
Linguine al Pesto  (Linguine with Pesto Sauce)
Calamari alla Marinara  (Calamari “Marinara” Style)
Scarole Sautee’ (Escaroles Sautee’)
Torta della Nonna (Grand Mother Cake)

Mondays: 8/29, 9/26, 10/24, 11/21
Fridays: 9/2, 9/30, 10/28, 11/25

Roma Menu
Gnocchi di Semolina alla Romana (Semolino Gnocchi Roman Style)
Pollo Speziato al Curry (Chicken with Curry)
Cavolofiori  Sautee’ (Cauliflower Sautee’)
Crostata di Frutta Essiccata (Dry Fruits Cake)

Mondays: 8/22, 9/19, 10/17, 11/14
Fridays: 8/26,  9/23,  10/21, 11/18

Gnocchi di Patate con Aragosta (Potato Gnocchi with Lobster)
Melenzane alla Parmigiana (Eggplants Parmigiana)
Orange Salad
Torta di Capri (Almond and Chocolate Cake)

Mondays: 8/15, 9/12, 10/10, 11/7
Fridays: 8/19, 9/16, 10/14, 11/11

Saturday, August 13, 2011

Simple Summer Crepes

Chef Titina makes marvelous savory crepes.  Stuffed with Italian ham and cheese and topped with white sauce, they are a rich and delicious main dish.  http://fromtitinaskitchen.blogspot.com/2009/08/prosciutto-made-simple-and-then-some.html

But sweet crepes, especially this time of year, are remarkably light and easy.  Roll them around jams, Nutella, or Chestnut Cream from the Capri Flavors retail store and top with berries.  The results are  as beautiful as they are tasty. 
Here's how to make 4 crepes in 10 minutes or less. 
First:  Get over your crepe fear.  They're just thin pancakes--probably one of the first things most American kids learn to cook.  You can do it, even with company hanging around the kitchen. 
  • Melt 1 Tbs of butter in a 8-9 inch nonstick skillet over medium heat.
  • While the butter melts, whisk  one egg, 1/2 cup milk, and 1/3 cup flour until smooth. 
  • Whisk melted butter into batter.  Meanwhile, return skillet to stove and increase heat to med/high. 
  • Ladle 1/4 of the batter into pan and turn to spread.  Watch the edges of your crepe.  In about a minute, they'll start to brown and curl.  Flip it and brown the other side. 
  •  Spread with Nutella or jam.  Top with berries and enjoy.