Friday, July 20, 2012

Cook with Capri Flavors Chef Titina This Fall

Temperatures cool.  Appetites return.  Fall is great time to get back in the kitchen with Titina Vuotto, aclaimed Italian chef and cooking teacher in Morrisville, NC. 

Classes resume August 20 and break for the holidays on Decmeber 7th.  

Plus-- new this fall, Wedesday morning classes beginning at 10 am!  They're a great opportunity for special group lunches and celebrations. 

Class menus are listed below:  You can book on-line or call Capri Flavors for more information.  Then get ready to enjoy the BEST regional Italian cusine. 

Capri Menu
Bomboloni Capresi (Fritters filled with Mozzarella and Ham)
Pollo al Curry (Chicken Curry)
Insalata Caprese (Caprese salad)
Torta di Capri  (Capri Cake )
Monday: 8/20, 9/17, 10/15, 11/12,
Wednesday:8/22, 9/19, 10/17, 11/14
Friday: 8/24, 9/21, 10/19, 11/16

Bologna Menu
Prosciutto e Mellon (Melon and Parma Ham)
Lasagne Bolognese (Lasagne Bolognese Style)
Piselli al Prosciutto  (Prosciutto and Beans)
Monday:8/27, 9/24, 10/22, 11/19
Wednesday: 8/29, 9/26, 10/24, 11/21
Friday: 8/31, 9/28, 10/26, 11/23

Sorrento Menu
Gnocchi alla Robiola (Gnocchi with Robiola Cheese)
Sogliola alla Mugnaia (Sole Filets with Basil)
Insalata Capricciosa (Capricious Salad)
Torta della Nonna (Grandmother Cake)
Monday: 9/3, 10/01, 10/29, 11/26
Wednesday: 9/5, 10/03, 10/31, 11/28
Friday: 9/7, 10/5, 11/02, 11/30
Firenze Menu
Ribollita (Tuscan Reboiled Soup)
Aragosta in Crema (Lobster with Cream)
Finocchi alla Mozzarella (Fennel with Mozzarella)
Crema Caramellata (Cream Caramel)
Monday: 9/10, 10/08, 11/5, 12/3
Wednesday: 9/12, 10/10, 11/7, 12/5
Friday: 9/14, 10/12, 11/9, 12/7

Monday, July 9, 2012

Easy Summer Caprese Pasta

While Chef Titina takes a summer break from her popular Capri Flavors Cooking Classes--try this easy pasta variation of her signature Caprese Salad.

  • Cube fresh mozzarella cheese. (Try the buffalo mozzarella that's shipped frozen to the Capri Flavors retail store).  Put cubed cheese in a large bowl.

  • Boil water and cook your favorite pasta. Drain. Then pour warm pasta over the cheese and toss.

  • Next add 1 or 2 chopped fresh tomatoes, minced garlic, and capers in salt (rinsed and drained),

  • Finish the dish with lots of Titina's Italian Olive Oil and chopped fresh basil. Serve at room temperature with good bread to soak up the juice.

Titina's cooking classes will resume in late summer.  Until then, this is a great time to practice one of the most important lessons from her Italian kitchen and eat fresh, starting with the easy recipe.