From Titina's Kitchen

New Menus and a Great Gift Idea

2011-11-22T11:33:00.000-08:00

You can have all the holiday sales on electronics and clothes--I'll take Capri, Rome, Parma, and Venice--the new line-up for Titina's cooking classes in 2012.

Titina's classes make wonderful gifts.

Buy a gift certificate for one or more classes and the lucky recipient gets to pick their dates and menus.

This year, some great new dishes are featured in classes, like Salmon with Dried Mushrooms and Orange Tart, Capri Style.

That means there's something for everyone, even (often) returning students like Kitchen Helper.
Cooking with Titina is an enjoyable evening out, plus a chance to learn techniques and recipes that cooks of all skill levels can take home and use again and again. Now that's a wonderful gift!

Here's the complete line up, and for more info or to purchase on-line, go the Capri Flavors Website. Click cooking classes and scroll down for full details.

CAPRI Menu
Limoncello

Bomboloni Capresi
Fritters Filled with prosciutto and Mozzarella

Salmone ai Funghi
Salmon with dried Mushroom

Torta all'Arancia
Orange Tart Capri Style

Roma Menu
Ravioli con Aragosta
Lobster Ravioli with "Siue'-Sciue'" Sauce

Saltinbocca alla Romana
Veal Slices with Prosciutto and Sage

Torta alla Caprese
Almonds and Chocolate Cake

PARMA Menu
Creppes al Formaggio
Cheese and Ham Filled Crepes

Parmigiana di Melenzane
Eggplant Parmisan

Zeppole di San Giuseppe
Saint Joseph Cream Puffs

VENEZIA Menu
Zuppa della Sposa
Wedding Soup

Sogliola alla Mugniaia
Sole Fish Meumiere

Nodi d'Amore
Love Knots

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

2011-08-23T11:53:00.000-07:00

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

CAPRI Menu
Limoncello
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

Simple Summer Crepes

2011-08-13T16:09:00.000-07:00

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.

Titina says Time to Pinch Back your Basil

2011-07-27T11:43:00.000-07:00

It's high summer and Chef Titina is taking a break from her popular cooking classes until the 15th of August. But that doesn't mean she's not cooking. Lots of classic Italian summer dishes are on the menu in Titina's Kitchen and many of them call for basil.

When it comes to this wonderful herb, Capri Flavors Chef Titina is a true master. Descended from a long line of famous Capri chefs, she has always known, grown and cooked with basil.

An easy-to-grow annual, basil completes its life cycle in a single season, growing, flowering and producing new seed before being killed by autumn frosts.

Titina says the herb's flavor is at it's peak just before the plant flowers, so to extend the season, she regularly pinches the blossoms off.

If you're growing basil, start pinching now. You'll enjoy the best flavor longer that way.

Here are a few more tips from Chef Titina for dealing with this wonderful herb:

Home grown is best. Titina tends basil plants in pots and her small but productive garden at the Capri Flavors retail store.
Basil likes warm temperatures, full sun, and lots of water. Given those, it's really easy to grow.
Wash and dry at room temperature. Titina cuts and washes branches several hours before she plans to use them, then wraps in kitchen towels, which are left on the counter to dry.
Never refrigerate basil.
Finally, basil makes wonderful pesto. Here's a link to instructions in an earlier post http://fromtitinaskitchen.blogspot.com/2010/09/last-taste-of-summer-from-titinas.html.
Or grind basil in the food processor and mix with olive oil. Freeze it jars to preserve the taste of summer all year long.

Summer Chillin' in Titina's Kitchen with Coffee and Ice

2011-07-01T11:56:00.000-07:00

A summertime treat that's often served in Titina's kitchen is Caffe Granita. Intensely flavored, but light and refreshing, this coffee Italian ice is a favorite of Titina's husband Costanzo who grew up eating it layered with whipped cream (con panna)

Granita how-tos (including a favorite coffee) are featured in this week's e-newsletter. Sign up on the Capri Flavors homepage.

And for a another twist on coffee and ice, try this wonderfully refreshing Cappuccino Milkshake, courtesy of the Italian website GiallioZafferano.it. Sign up for their newsletter and get free recipes every day-- a great way to brush up on your Italian (with the help of Google Translates)

By the way, Titina's chillin' this summer with a month-long vacation. Her popular cooking classes wrap-up mid July. She returns with new menus on August 15th.

Cappuccino Milkshake

1 cup warm milk (try low-fat organic)

2 cups of strong coffee (brewed)

3 generous Tbs sugar

2 tsp cocoa (Titina uses Elenka)

4 cups ice cubes

Dissolve sugar in warm milk. Add cocoa, then coffee. Pour into blender. Add ice and blend. Save leftovers in the freezer.

Big Rewards from Titina's Small Garden

2011-05-10T07:14:00.000-07:00

You don't need a lot of space to grow a great summer vegetable garden.

In Capri Flavors Chef Titina's little garden--lots of flavor for her upcoming cooking classes.

Basil, of course. Titina will harvest and chop this classic Italian herb for bruschetta, the wonderful appetizer she uses as a starter, sometimes served with fresh peach Bellinis on the side.

And more than half the bed is rimmed with zucchini squash. Titina will let some grow to maturity, but fried squash blossoms are an Italian delicacy. Look for it on the menu in as the weather warms.

Note: The chef's husband Costanzo reports that classes are going well. A limited number of seats remain for the current schedule. Check the web site or give them a call. 919-462-9255

Discover one of the World's most Beautiful Destinations--

2011-04-07T09:14:00.000-07:00

Check out the latest issue of Smithsonian Magazine for a stunning look at
Chef Titina's home island of Capri. http://www.smithsonianmag.com/travel/The-Lure-of-Capri.html

Great insight into this tiny rock in the Bay of Naples that has played host to Roman Emperors, Russian revolutionaries, and movie stars like Kurt Douglas and Brigitte Bardot.

And for a taste of the island, check out Titina's Sping Capri Menu .
It features local specialties like Lobster in Red Sauce and her husband Costanzo's favorite, Pasta with Zucchine.

Each 5 course meal is prepared by students in Titna's large kitchen classroom. Then everyone eats, talks and laughs around her her big Italian table. Ask Costanzo to tell you the story of Capri- Lenin link. Fascinating.

Here's Titina's Spring Class Schedule. For more info call 919 462-9255.

AMALFI Menu

Linguine con Calamari    Linguine with Calamari
Pollo alla Cacciatora    Chicken Cacciatora
Cavoloﬁore Stufato    Cauliﬂower Saute
Crema Caramellata   Creme Caramel

Amalﬁ Dates
Monday:5/16, 6/13, 7/11,
Friday: 5/20, 6/17, 7/15,

NAPOLI Menu

Spaghetti “Sciue’-Sciue’”    Spaghetti in Cherry Tomatoe Sauce
Aragosta Marinara      Lobster in red Sauce
Peperoni Saltati      Bell Peppers Saute’
Insalata di Arance      Orange Salad

Napoli Dates
Monday: 5/2 , 5/30, 6/27,
Friday: 5/6, 6/3, 7/1,

CAPRI Menu

Penne alle Zucchine    Pasta with Zucchine
Aragosta Marinara     Lobster in red Sauce
Melenzane alla Parmigiana     Eggplant Parmigiana
Torta di Capri    Almond and Chocolate Cake

Capri Dates
Monday: 4/25, 5/23, 6/20,
Friday: 4/29, 5/27, 6/24,

SORRENTO Menu

Gnocchi al Ragu' Gnocchi in Meat Sauce
Infltini     Barciole
Crocchette di Patate Potato Croquettes
Tiramisu
Sorrento Dates
Monday: 5/9, 6/6, 7/4,,
Friday: 5/13 6/10, 7/8,

Spring Classes in Titina's Kitchen

2011-03-07T21:01:00.000-08:00

The new schedule is in! April 3 til July 14, Let's Cook with Titina offers four rotating menus based on cooking class favorites:
Lobster, Calamari, Tiramisu--all the Southern Italian classics are in Titina's Spring Class Schedule--

So dine out in Capri, Napoli, Sorrento or Almafi--without leaving the triangle.

But book early. Titina's classes have been setting records since last fall fall.    Lots of students, lots of gift certificates and lots of feedback from happy customers who say they can't wait to book another class.

Call Capri Flavors (919-462-9255) or sign up on line to enjoy a great night out Cooking with Titina at Capri Flavors

SORRENTO Menu
Gnocchi al Ragu’    Gnocchi in Meat Sauce
Involtini      Braciole
Crocchette di Patate     Potatoes Croquettes
Tiramisu’

Sorrento Dates
Monday: 5/9, 6/6, 7/4,,
Friday: 5/13 6/10, 7/8,

AMALFI Menu
Linguine con Calamari   Linguine with Calamari
Pollo alla Cacciatora    Chicken Cacciatora
Cavoloﬁore Stufato    Cauliﬂower Saute
Crema Caramellata   Creme Caramel

Amalﬁ Dates
Monday:5/16, 6/13, 7/11,
Friday: 5/20, 6/17, 7/15,

NAPOLI Menu
Spaghetti “Sciue’-Sciue’”    Spaghetti in Cherry Tomatoe Sauce
Aragosta Marinara     Lobster in red Sauce
Peperoni Saltati      Bell Peppers Saute’
Insalata di Arance     Orange Salad

Napoli Dates
Monday: 5/2 , 5/30, 6/27,
Friday: 5/6, 6/3, 7/1,

CAPRI Menu
Penne alle Zucchine    Pasta with Zucchine
Aragosta Marinara     Lobster in red Sauce
Melenzane alla Parmigiana     Eggplant Parmigiana
Torta di Capri    Almond and Chocolate Cake

Capri Dates
Monday: 4/25, 5/23, 6/20,
Friday: 4/29, 5/27, 6/24,

Chiacchere Di Carnevale--the Napoli Way

2011-02-26T21:50:00.000-08:00

On the menu for family and friends sometime this week you'll probably find Chiacchere, the traditional sugar-dusted fried dough made just for Carnival in Italy.

There are many names and variations of this festive treat. Titina and husband Costanzo prefer Napoli style. It's what they grew up eating on Capri across the bay from the ancient city of Naples.

Check out the great video Costanzo found which gives instructions for Chiacchere made the Naples way.

Don't let the Italian instructions up you off. The recipe is simple, the pictures are easy to follow.

Even if you don't plan to make Chiacchere, this is a great example of mixing and kneading a dough in the same way Capri Flavors Chef Titina makes pasta in her popular Italian cooking classes. Take a look and learn a new technique.

A Favorite Ingredient--Prosciutto

2011-02-13T17:56:00.000-08:00

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.

http://www.capri-flavors.com/index.php?main_page=product_info&cPath=10_112&products_id=1341&zenid=ce9ff3c2059092c039e81d60d94f33eb

Piselli al Prosciutto--Spring Peas with Prosciutto

Ingredients:

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

pancetta

2 large cloves garlic, ﬁnely chopped; or ¼ cup

onion, chopped

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

bouillon

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

CAPRI Menu

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

ALBEROBELLO Menu

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

NAPOLI Menu

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

BELLAGIO Menu

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

Better Salads--Titina Style

2011-02-02T13:17:00.000-08:00

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.

CAPRI Menu

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

ALBEROBELLO Menu

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

NAPOLI Menu

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

BELLAGIO Menu

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 http://www.capriflavors.com/

Need a Special Business Lunch? Cook with Titina

2011-01-24T06:20:00.000-08:00

Lots of private classes in Titina's kitchen recently--many at lunchtime. Cooking together is a great way for office teams to celebrate, bond or entertain a special guest. It builds relationships and memories that you just can't get ordering off a restaurant menu.

There are three private class menus to choose from, each made up of Titina's classroom favorites and featuring fresh-from-scratch, classic Italian dishes.
Here's a sample, followed by one of her most popular side dish recipes that's easy enough for anyone to make to at home-- Peas with Prosciutto

Private Class Menu #1

Pasta alla Norma- Pasta with Eggplants

Maiale al Finocchio- Pork Tenderloin with Fennel

Piselli al Prosciutto- Peas with Prosciutto

Torta Caprese Almond- and Chocolate Cake

________________________________________

Titina's recipe: Peas with Prosciutto

Ingredients:

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 pancetta

2 large cloves garlic, ﬁnely chopped; or ¼ cup

onion, chopped

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

bouillon

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.

Serves: 4;

Preparation Time: 15 minutes;

cooking time: 25 minutes

Level of Difﬁculty: simple

A Busy New Year in Titina's Kitchen--

2011-01-17T04:31:00.000-08:00

Gift cards for Titina's cooking classes were a hot item this holiday season. So much so that they ran out of the plastic ones in the Capri Flavors retail store and had to go to paper.

But there are still spaces available in the Winter Classes, even those around Valentine's Day.

More than dinner out--Capri Flavors Chef Titina Vuotto's cooking classes are an interactive, fun and memorable evening. Students of all skill levels prepare a multi-course meal together, then sit around the big kitchen table and enjoy it family style.

Make that-- Italian Family Style--which means lingering at the table, talking and laughing into the night.

In the words of a recent student:

                       "The food and fellowship were fantastic. My wife and I could
                        picture ourselves at the home of friends in Italy enjoying a
                        festive meal."

To eat more like an Italian at your home, make an evening of it. Begin with Titina's easy bruschetta or good bread and Capri Flavors Olive Oil.
End with Cappuccino or Espresso and a little iced Lemoncello. The food can be simple, but the conversation must be lively. Enjoy.

Here's the appetizer recipe, followed by Titina's Winter Class Schedule--

Titina's Classic Bruschetta

Slice a baguette into 1/2 inch pieces and toast them in a 350 degree oven for about 10 minutes
Finely chop grape tomatoes and fresh basil leaves (which have been washed and dried wrapped in kitchen towels)
Mince or press 2-3 cloves of garlic (Titina uses a nifty and inexpensive garlic press that Capri Flavors sells)
Combine tomatoes, herbs, and dress with salt and pepper and lots of olive oil
Then spoon over crispy bread and serve. "Lots of oil, little tomato", says Titina

Like most classic Italian food, it is a simple dish that relies on the best ingredients. Enjoy.

Let's Cook with Titina--Winter 2011

CAPRI Menu

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

ALBEROBELLO Menu

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

NAPOLI Menu

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

BELLAGIO Menu

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

A Recipe for Wealth--Titina's Cotechino Recipe

2010-12-05T16:29:00.000-08:00

Italian tradition says this meal will bring weath in the new year. Here's Titina's recipe for Cotechiono and lentils--a wonderful winter dish.
Titina's Cotechino con Lenticchie

(Straight off the recipe card from the Capri Flavors retail store, Morrisville NC)

Capri, Naples and Two Newcomers in Titina's Winter Menus

2010-11-18T19:29:00.000-08:00

It's been a busy few months in Titina's kitchen. An accompolished Italian chef and former restaurant owner, she's taught a record breaking number of students this fall.

The fall schedule ends in December. But Titina hopes the excitment about her cooking classess will carry over into the new year. She's picked some great menus, favoite recipes and two new towns to highlight for Winter 2011--Bellagio, a beautiful resort and spa on the shores of romantic Lake Como
And Alberobello, a small town in Puglia, which has become a hot spot for tourtists and a UNESCO world heritage site.

So plan a culianry tour of Italy with Titina in her Morrisville NC kitchen. Here are the menus and class dates for Winter 2011.

And don't forget--Titina's classes make great holiday gifts for cooks or want-to-be-s.

CAPRI Menu

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

ALBEROBELLO Menu
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

NAPOLI Menu
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

BELLAGIO Menu
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 http://www.capriflavors.com/

The Pictures say it all--A New Slide Show From Titina's Kitchen

2010-10-26T15:11:00.000-07:00

Beautiful food--happy students--fun classes--
Step into Titina's kitchen in this new slide show from Capri Flavors and see what it's like to cook with the aclaimed Italian Chef.

(And yes, that is movie star Kurt Douglas romping on the beach at Capri with Titina and her cousin. Titina's beautiful home island has been a destination for the rich and famous since Roman times.)

Don't forget to turn up your speakers for some great Napoli music to get you in the mood and click on the link below--

http://www.youtube.com/watch?v=ldCaCAa3KWo

New Life for Last Night's Risotto--Arancine from Titina's Kitchen

2010-10-07T05:35:00.000-07:00

Chef Titina's students enjoy themselves in her cooking classes. The food is gourmet, the conversation is lively. Students linger around the big Italian table and there are usually very few leftovers from the delicious 5 course meal everyone helps prepare. But on those rare occasions when everything isn't eaten...Titina upcycles.

Like most great Italian cooks, she respects her ingredients and never wastes them. So last Monday night's risotto became Tuesday's lovely Arancine. The name means "little oranges" and it perfectly describes these golden-fried, stuffed rice balls from Sicily.

"Stuff them with what you like," Titina says. Ground beef and peas are very popular, also peas and mozzarella, or mozzarella and ham.

The process is simple. Titina doesn't use a recipe.

First--she combines risotto with egg yoke.

Forms balls in her hand, around filling. (Just hunks of buffalo mozzarella on Tuesday)

Dips in egg white

Rolls in bread crumbs

Fries in Olive Oil

Here's a link to a recipe on another blog that has some great pictures of the process: http://www.othersideoffifty.com/2009/10/risotto-balls-arancini.htm

And for Titina's Fall menus and classes click here--Let's Cook with Titina

A Last Taste of Summer--From Titina's Kitchen

2010-09-22T19:17:00.000-07:00

Chef Titina is famous for her pesto. She makes jars to freeze for winter, and to sell in the Capri Flavors retail store. And while Summer may officially end tonight--there's still time to enjoy this classic flavor in a great pasta recipe from Titina's kitchen.

Pesto is a speciality of Genoa, the famous seaport and garden spot on Italy's West coast. Here it is combined with green beans, potatoes and just a dab of butter to make a creamy, fresh tasting pasta dish.

You can make your own pesto, or bypass that step and use a jar of the excellent Polli Pesto sold at Capri Flavors.

This dish works well with linguine type pastas or try one of the great new, organic whole wheat pastas from Capri Flavors' expanded selection--the largest in the US. Don't forget to save some of the cooking water to bring the dish together.

Pasta alla Genovese (Pasta with Pesto)

Ingredients:

2 bunches basil

5 tbsp. pine nuts

2 cloves garlic

1 tbsp. Pecorino Romano; grated

1 tbsp. Parmesan; grated

1 cup Extra Virgin Olive Oil 2 potatoes; cut into pieces

5 oz. green beans; cut into pieces

1 pound pasta

1 tbsp. butter

Serves 4; Preparation: 15 minutes; Cooking Time: 15 minutes; Level of difficulty:

Simple

Wash and dry the basil. Put the basil, pine nuts, and garlic in a food processor and work until it is a paste consistency. While the food processor is still running, add the cheese and oil a little at a time until everything is smooth.

About 10 minutes before cooking the pasta, cook the potatoes and green beans in slightly salted water until tender. Cook the pasta in boiling salted water until al dente. Before draining the pasta, stir the butter and a little bit of the pastas cooking water into the pesto to dilute it and give it a creamier consistency. Drain the pasta and vegetables, dress with the pesto, and serve.

Busy Days in Titina's Kitchen

2010-09-14T09:36:00.000-07:00

August was a banner month for Titina's popular cooking classes. An accomplished Italian chef and native of Capri, she set a record--bringing more students into her Morrisville, NC kitchen than ever before.

Private classes were the the tipping point. As sales and projects pick up, local companies are once again using "Let's cook with Titina" as a fun way to build teams, energize staff and clients.

When the busy chef needs a burst of energy between classes, Titina reaches for one of the fine whole wheat Italian pastas Capri Flavors sells and makes this quick and easy sauce. Sciue-Sciue has long been a staple in her kitchen.

The version below is reprinted from the recipe book “Red ,White and Greens” by Faith Willinger who learned to make this dish in Titina's Capri Kitchen.

Titina's Move It! (Sciue'- Sciue') Pasta

For 4-6 Servings First Course

Titina and Costanzo Vuotto own the Restaurant Le Sirene on Capri and Titina is one of the island's best cooks. She prepares lunch next to the sea in the summer and taught me to make sciue'-sciue' pasta, easier to prepare than pronounce (say shoo-AYE shoo-AYE). It's regional dialect, a slang expression to accelerate movement in an area known for its languid Mediterranean pace. Local cherry tomatoes packed with flavor called pomodorini di spugnito are hurried into a sauce with garlic, cooked with al dente spaghetti, sprinkled with a fistful of fragrant basil. A cerasiéllo, red hot cherry pepper, sometimes makes sciue'sciue' pasta even livelier.

5-6 quarts water

2-3 tablespoons salt plus fine sea salt

14-16 ounces spaghetti “La Caprese” 2 garlic cloves

1 small hot red pepper or chili pepper flakes to taste

3 tablespoons extra virgin olive oil “La Caprese”

1 pound cherry tomatoes “La Caprese” 3-4 tablespoons coarsely chopped fresh basil
1 Bring 5-6 quarts of water to a rolling boil. Add 2-3 tablespoons salt and the spaghetti and cook until it still offers considerable resistance to the tooth, about three quarters of the cooking time.
2 While the pasta is cooking, sauté the garlic cloves and hot pepper in the oil over moderate heat in a large nonstick skillet. When the garlic barely begins to color add the cherry tomatoes and season lightly with the sea salt. Cook over high heat until the tomatoes loose their shape.

3 Drain the spaghetti and add it to the skillet along with 1 cup of pasta cooking water.
Cook over high heat, stirring frequently, to amalgamate the tomatoes and pasta and to complete cooking. Add more pasta water if the sauce gets too dry.

4 Sprinkle with chopped basil before saving.

--If you'd like to join one of Titina's classes, book on-line or call 919 462-9255 for more information or to discuss private classes.

Experience Capri Like a Local--Travel Tips, a Menu and Recipe from Chef Titna

2010-08-29T08:43:00.000-07:00

If you're headed to Southern Italy any time soon, stop by Capri Flavors and chat with Chef Titina, or send a email to her husband Costanzo about their home island of Capri.

They will send you to Restaurant Gemma, where you will sit high above the ferry crowds and enjoy the island's best seafood plus a great blue on blue sky and water view.

They will tell you to spend the night on the island so you can stroll and enjoy the soft, easy evenings. And for the best views, skip the small packed buses and take one of the vintage convertible cabs to Anacapri and then a chair lift to the top. You'll come home with pictures like these and great memories of a most beautiful place.

If you're not traveling anytime soon, consider the Capri Menu Titina is cooking this week (and again later this fall)

CAPRI Menu

Limoncello (Lemon Liquor)

Spaghetti Sciue’-Sciue’ (Spaghetti in Marinara)

Aragosta Marinara (Lobster in Red Sauce )

Carciofi e Patate (Artichoke and Potato Saute)

Torta di Capri (Almond and Chocolate Cake)

Capri Dates Monday: 8/2, 8/30, 9/27, 10/27 Friday: 8/6, 9/3, 10/1, 10/29

All the dishes are classics from the her family restaurant on the beach at Capri.

Limoncello is the signature drink of the island. It's sold in gift shops and stores all over Capri and the nearby city of Sorrento. But Titina says the best Limoncello is homemade.

Here's her recipe from an earlier blog post. It's great to have in the freezer for special meals and deserts. Limoncello also makes wonderful holiday gifts, so why not make a batch next month.

Titina's Limoncello
Ingredients:

¾ Liter of pure grain alcohol (Everclear)

8 lemons very fresh and a little green

1 ½ Liter water

1 cup of sugar

Makes : 2 ¼liter limoncello

In cold running water wash the lemons well. Dry them and peel them very thin, being careful not to peel the white of the lemon. In a glass container big enough for a 2-Liter minimum, pour the alcohol and add to it the lemon peels.

Close the container and keep it in a cool place for 15 days. After the 15 days have elapsed go back to it and add the following mixture: boil in a pot the water and the sugar and let it boil for 10 minutes. This mixture must be left to cool.

Once cool, add the sugar/water to the container together with the lemon peels and the alcohol that have marinated. Close the container and let it stay for another 3 or 4 days after which remove the lemon peels and pour the liquid in bottles ready for drinking.

I prefer to keep it in a freezer and to drink it ice cold. It is a nice digestive and ends the dinner with a beautiful taste.

Classes off to Great Start--With Meat and Potatoes Italian Style

2010-08-15T17:51:00.000-07:00

Good things are happening in Titina's kitchen lately--Those classic ingredients tomatoes, basil and eggplants are in season and after a summer break, Titina is teaching more people the joys of cooking (and eating) Italian style. This week the menu is from Florence, birthplace of the Renaissance and the leading city of Tuscany. Last week, it was meat and potatoes Italian style.

While everyone knows pasta, few people outside of Italy know gnocchi, a star of Titina's popular Sorrento menu. These tender little potato dumplings have ancient roots and qualify as Italian comfort food. Here's a link to an earlier post on this classic, including Titina's recipe.

Gnocchi has few ingredients but technique is important. If you've never experienced this dish, take a class or get your feet wet with the already cooked Emilla Gnocchi sold in the Capri Flavors store. It is very good.

The meat in the equation is Braciole is another Southern Italian classic. Titina stuffs these tender rolls of beef with cheese and pine nuts. Then cooks them until fork tender. Delicious.

Fragile, Delicious, and Very Italian--Titina's Homegrown Figs

2010-07-31T10:48:00.000-07:00

This week in Titina's kitchen, figs are in season--and Titina loves this fruit.

She she has two fig trees--one in her herb garden at Capri Flavors retail store--another beside her home.

If you're lucky, you might find some of her homegrown figs for sale in the store.

Ripe figs must be handled very gently. She packs them on leaves in plastic containers.

How should you eat figs? Wash, dry and slice in half

A plate of figs makes a nice finish to meal, especially with salty cheeses.

Lots of recipes combine figs with balsamic--but fig Vincotto is a more common Italian choice.

If you've never tried Vincotto, don't wait any longer to sample this line of sweet grape must products. They enhance so many things. There's nothing like them in the states.

Titina's favorite way to sever her figs is as a starter. Ripe figs and prosciutto make a perfect summer antipasti. Simple, delicious and elegant, it's a classic Italian combo.

Or you get a little more complicated. In this recipe from Epicurious, figs and prosciutto become a pizza topping. http://www.epicurious.com/recipes/food/views/Pizza-with-Figs-Prosciutto-Gorgonzola-Balsamic-and-Arugula-354313

But ripe figs really need nothing. It's one of the lessons Titina teaches her cooking class students-

Always use the best ingredients, and let them shine--

Titina's Lemon Sorbet and other Crowd Pleasers from Capri

2010-07-22T12:49:00.000-07:00

A classic cool treat from the beautiful Isle of Capri--For an elegant presentation, try serving Titina's Limon Sorbet in one of the juiced lemon shells

One of the world's most beautiful spots, Chef Titina's home Island of Capri has attracted the rich and famous since Roman times.

So when Titina shares a recipe or kitchen technique--it is crowd pleaser. After all, she grew up in the kichen of a famous family restaturat--the same kitchen where the now world famous Caprese Salad was born.

Her Fall Capri Menu showcases the best of the island--a small rock in a very blue sea-- famous for its lemons, tomatoes, seafood and simple but elegant dishes.

CAPRI Menu
Limoncello --Lemon Liquor
Spaghetti Sciue’-Sciue’ --Spaghetti in Marinara
Aragosta Marinara--Lobster in Red Sauce
Carciofi e Patate-- Artichoke and Potato Saute
Torta di Capri --Almond and Chocolate Cake

Limoncello is one of Titina's classics. She serves this potent drink ice cold in tiny cups after every meal. It is said to aid digetstion.

Another classic lemon dish is from the region is limon sorbet. Here is how Titina makes it to serve at home on these hot summer days. Note: the beaten egg white is an unusual addition. Titina says it keeps the sorbet soft--and she's right!

Limon Sorbet for 4 ( the portions are small--you may want to double)

2 large lemons, juiced
4 TBS sugar
1 cup water

1 TBS vodka

1 egg white beaten

Combine all in a bowl, stiring every few minutes until sugar dissolves completely. Then chill and freeze in an ice cream maker.

Here's a link for all of Titina's new menus for fall. If you'd like to know more about her popular cooking classes, call Capri Flavors at 919 462-9255 or book your space on the Capri Flavors web site.

Make Friends with a Farmer--And Titina's New Class Schedule

2010-07-01T18:18:00.000-07:00

Freshness matters in Titina's kitchen. It matters a lot. And while she may have a month off from classes, that doesn't mean Titina isn't cooking. Titina is always cooking. Lined up on the kitchen counter yesterday--pounds of heirloom tomatoes and three fresh melons, all off a local farm.

Not farm stand or farmer's market-Titina has a relationship with a local farmer who picks her produce right from the fields. He's a good friend to have--because summer vegetables start losing flavor as soon as they are harvested.

The farmer grows peaches too. Titina will freeze these juicy summer fruits in vacuum packs to use through out the year in her popular cooking classes--which resume in August.

Let's Cook with Titina menus and dates follow--plus a cool-off recipe for summer--from this fall's Sorrento Menu, Ice Cream Drowned Espresso

CAPRI Menu

Limoncello Lemon Liquor

Spaghetti Sciue’-Sciue’ Spaghetti in Marinara

Aragosta Marinara Lobster in Red Sauce

Carciofi e Patate Artichoke and Potato Saute

Torta di Capri Almond and Chocolate Cake

Capri Dates Monday: 8/2, 8/30, 9/27, 10/27 Friday: 8/6, 9/3, 10/1, 10/29

Firenze Menu

Crespelle al Formaggio e Prosciutto Cheese and Ham filled Crepes

Pollo al Finocchio Chicken with Fennel

Cavolofiori Gratinati Cauliflower Au Gratin

Torta della Nonna Grandmother Apple Cake

Firenze Dates Monday: 8/16, 9/13, 10/11, 11/8, Friday: 8/20, 9/17, 10/15, 11/12

Genova Menu

Penne alla Genovese Penne with Genovese Sauce

Filetto di Manzo alle Castagne Fillet of Beef with Chestnuts

Piselli al Prosciutto Peas with Prosciutto

Crema Caramellata Cream Caramel

Genova Dates Monday: 8/23, 9/20, 10/18, 11/15 Friday: 8/27, 9/24, 10/22, 11/19

Sorrento Menu

Gnocchi con Ragu’ Gnocchi in Heavy Sauce

Braciole al Ragu’ Beef Rolls in Heavy Sauce

Cannellini e Scarole Cannellini Beans and Escarole Saute’

Affogato al Caffe’ Espresso Espresso Drowned Ice Cream

Sorrento Dates Monday: 8/9, 9/6, 10/4, 11/1 Friday: 8/13, 9/10, 10/8, 11/5

Affogato al Caffe Espresso
Ice Cream drowned in Espresso

4 eggs, separated
4 ounces icing sugar, sifted
1 teaspoon vanilla essence
½ pint double cream, whipped
Espresso
cognac or brandy

Serves 8; Preparation: 30 minutes; Cooking: 20 minutes; Level of Difficulty: Medium

Whisk the egg whites until stiff in a bowl. Add the icing sugar, one tablespoon at a time, whisking well after each addition. Whisk in the egg yolks one at a time with the vanilla essence.

Carefully fold in the cream.

Pour the mixture into a large container or into 8 small dishes. Cover and freeze until firm. If frozen in a large container, transfer to the refrigerator about 15 minutes before serving and scoop round balls of ice cream into serving bowls. Top with espresso mixed with cognac or brandy.

Got Squash in your Garden? Cook it Italian Style--

2010-06-17T07:37:00.000-07:00

Got too much zucchini? Eat the flowers. The blooms of this easy to grow summer squash are a seasonal delicacy in Italy where they are eaten raw or fried.

Titina loves them--And this time of year, the Capri Flavors Chef often has a colander of zucchini flowers on the kitchen counter--ready for prep.

Freshness is important. The blossoms are delicate and need to be eaten the day they are picked.

This is easy in Italy where these popular flowers fill outdoor markets this time of year.

If you can't find them locally, it's worth planting a few zucchini plants in your garden or making friends with a local farmer. This is a really good dish--

First Titina lightly washes the flowers under cool running water, drains and pats them dry.

She removes the flower pistil and stuffs each flower with a small ball of mozzarella cheese. (You can use a toothpick to close the blossom for easier handling.)

The blooms are then dipped in a simple flour, egg and olive oil batter. (The batter should be runny, add water if need be. )

Deep Fry the blossoms in hot olive oil until lightly brown. Drain on paper towels and serve hot.

Here's a link to more instructions--with great pictures of the process--at About.com. http://italianfood.about.com/od/aboutingredients/a/aa051800.htm It's a wonderful source for Italian recipes. If you haven't discovered it, do check it out.

And from a favorite Italian recipe source http://www.giallozafferano.it/, super-easy instructions for fried squash blossoms with bread crumbs (as translated by Google). Give it a try, too. Because if you have squash--you have a lot of it.

Zucchini flowers should be picked in the morning because they are open and can be cleaned better. Removing the pistil gently without breaking the stem and you remove those little green growths that are the base of the flower cup. Wash them well with great delicacy, dry them and dip in beaten egg and then in bread crumbs. Fry in deep oil a few at a time. Fry them fairly quickly, I use tongs and put them on paper towel to drain, then salt.

What's in Season? Titina Goes Shopping--

2010-06-07T18:04:00.000-07:00

This week in Titina's kitchen--bags from the State Farmers Market. Like most Italian cooks, Titina builds her meals around fresh, local ingredients. And as summer produce begins to fill the North Carolina Farmers Market in Raleigh, she's there several times a week.

What's this seasoned (and very picky) Italian chef buying this week? Ripe peaches, tomatoes and eggplants.

Titina loves eggplants. Brought to Italy centuries ago by the Arabs, this purple skinned vegetable is prized in the cooking of Southern Italy where the climate suites it perfectly.

"Use fresh," says Titina. Her eggplants never sit around in the frig. She salts and drains them for several hours--then whips them into something delicious.

Here's the link to her popular Eggplant Parmesan Recipe. Another cooking class favorite is Titina's Peperoni Saltati--a combination of summer eggplant, peppers, tomatoes and sprinkle of fresh basil. Here's the recipe.

Peperoni Saltati
Bell Pepper Saute

Ingredients:
2 large eggplants
3 red bell peppers (or 1 jar roasted peppers)
1 cup Extra Virgin Olive Oil
3 cloves garlic
1 ½ lb. tomatoes; peeled and chopped or 1 can Cherry tomatoes
2 sprigs fresh basil; chopped
1 Tbsp. capers
8 pitted black olives; roughly chopped
1 cup croutons
Salt and pepper to taste

Serves 4; Preparation: 20 minutes; Cooking: 1 ½ hours; Level of difficulty: Medium

Cut the eggplant into cubes and the peppers into strips. Sprinkle with salt and place on a slanted cutting board to drain for 30 minutes.
Sauté the garlic in 3 Tbsp. olive oil over medium heat until garlic is a pale gold color. Add the tomatoes, basil, salt, pepper, capers, and olives. Cook over medium heat until the tomatoes start to separate.
Dry the eggplant and peppers with paper towels. Place the remaining olive oil in a large skillet and fry the eggplant and peppers a little at a time until golden brown. Once all of the eggplant and peppers are fried, place everything, including the tomato mixture back into the frying oil. Stir in the croutons and sprinkle with fresh basil.

Simple But Special--Two Cakes that Win Compliments

2010-05-28T08:49:00.000-07:00

Dinner from appetizer to desert--all cooked from scratch in a leisurely hour and a half. How does Capri Flavors Chef Titina do it? She keeps the recipes for her popular cooking classes simple. Not a hard task since the best Italian food is simple fare. Think Pizza Margarita--a few beautifully matched ingredients--all the highest quality. Now, translate that approach to a desert. Titina's Torte Caprese showcases almonds, chocolate, and fresh eggs. This is a simple, rustic, but elegant cake.

For an even simpler desert, try Capri Flavors cooking student Christine's favorite Olive Oil Polenta Cake. It's easy to make, needs no special ingredients and great with summer berries. Baking with oilve oil and polenta are techniques she learned in Capri Flavors classes.

-Titina’s Recipe--
Torta Caprese (Almond and Chocolate Cake)
Ingredients:
¾ cup CapriFlavors extra virgin olive oil
¼ cup water
12 oz. sugar
1½ cup of whole almonds with skin
1 cup semi sweet chocolate in block
6 extra large eggs

Serves: 10; preparation: 10 minutes; Cooking Time: 50 minutes;
Level of Difﬁculty: Simple

Grease a 9” or 10” pan with olive oil, dust with ﬂour and line with wax paper.
Coarsely chop chocolate with a large knife. Coarsely cut almonds in blender, not ﬁne. Set both the chocolate and almonds aside.Beat sugar and eggs together for about4 minutes, then add olive oil very slowly and the water. Turn mixer to slow and add almonds and chocolate until mixed. Pour mixture into pan. Bake in a preheated over at 350 degrees F for 50 minutes.

Olive Oil, Polenta Cake
Ingredients:
1-1/4 cup soft wheat flour
1/4 cup polenta
1-1/2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla powder (or 1 tsp vanilla extract)
3 eggs at room temperature
1 cup sugar
1/3 cup Capri Flavors olive oil
2 Tbs lemon juice
Zest of one lemon

Stir together dry ingredients( flour, polenta, baking powder, salt and vanilla powder) in a small bowl and set aside. In a large bowl, Beat eggs at medium speed for 3-4 minutes until creamy and lemon colored. With mixer running, add sugar in a slow stream. Then add oil in a thin, steady stream. Beat in zest, lemon juice and vanilla extract if using.
Turn off mixer and add dry ingredients in three batches, gently folding in with a wooden spoon. Do not over mix. Bake in grease and floured 9 inch pan at 350 degrees for 35 minutes or until the crusty top is well browned. Cool on a wire rack serve with berries and or gelato and a drizzle of chocolate Vincotto.

Note from Christine: I use Italian flour (Farina) in this recipe. The vanilla powder comes from Capri Flavors and I also like to use their Paneangel Lievito (Italian Baking Powder) for a more authentic result. It's strong stuff, so use 3/4 tsp instead of the full 1-1/2 tsp. Alao-- a nod to William Sonoma's excellent cookbook, Essentials of Italian for the original olive oil cake recipe which I adapted. This is a great book. I give it 5 stars.

Cooking Tips from Titina--The Right Way to "Brown"

2010-05-19T08:08:00.000-07:00

Capri Flavors Chef Titina grew up in a restaurant kitchen--but most of her student's weren't so lucky. In fact, many who sign up for Titina's popular cooking classes have little experience beyond the microwave.

No problem. Titina makes cooking easy, teaching basic skills in a fun, relaxed, group setting.

Browning meat is one of those skills. Many of her best recipes call for this step like the Pollo al Curry from this week's Sicilian menu.

Here's how Titina teaches her students to brown like restaurant pros.

First use a large, shallow pan.

Add plenty of good olive oil. (Titina has her own label, fresh from Italy) Don't skimp here. Olive oil has no cholesterol but plenty of healthy antioxidants. It's a healthy choice.

You also need heat. Don't be afraid to get the oil hot on medium-high to high heat. Watch the pan and don't walk away. The oil should look glassy, but not smoking. The meat should sizzle when you (carefully) add it to the pan.

When browning chicken, Titina always starts with skin side down. Then give the meat a little time before turning. Resist the temptation to peek. Ideally, you will turn only once.

Another important tip--don't crowd the pan. Titina always browns in batches then returns all the browned pieces to the pan for a simmer with the sauce.

Here's the rest of this week's menu from the island of Sicily--Plus Titina's upcoming menus for the rest of May and June

SICILIA Menu
May 17, 21--June 14, 18

Anellini con Melenzane (Anellini with Eggplant)

Pollo al Curry (Chicken Curry)Piselli al Prosciutto

(Peas with Prosciutto)

San Giuseppe Zeppole (Saint Joseph Cream Puffs)

SARDEGNA Menu
May 24, 28--June 21, 25

Malloreddus Con Dalsiccia (Malloreddus with Sausage)

Cozze Gratinate (Mussels au Gratin)Carciofi alla Sarda

(Sardinian Artichokes)

Sabadas’ (Ravioli with Honey)

PIEMONTE Menu
June 7, 12

Pasta e Cannellini (Cannellini Beans with Pasta)

Roast-Beef con le Castagne (Roast Beef with Chestnuts)

Fava alla Piemontese (Piemontese Fava Beans)

Nodi D’Amore (Love Knots)

CAPRI Menu
May 31--June 4

Limoncello (Lemon Liquor)

Suffle di Formaggio (Cheese Souffle)

Aragosta alla Crema (Lobster in Cream Sauce)

Radicchio al Parmigiano (Radicchio with Parmesan)

Torta di Capri al Limoncello (Capri Cake with Limoncello)

Start with Bellinis

2010-05-07T18:28:00.000-07:00

Class always starts with a cocktail. It's one of the joys of cooking with Titina. Students sit around the long bar in Titina's kitchen, put on their name tags and enjoy one of Titina's homemade drinks. It's an ice-breaker, a way to shed their nervousness and ease into a fun evening.

A whiskey sour, Sangria with fresh fruit or a Bloody Mary made with her own San Marzano tomatoes--Titina's drinks, like her meals, are all made from scratch with the best ingredients. And they are delicious.

One of her most popular drinks is the Bellini. Titina vacuum packs and freezes local peaches to make this golden concoction from Venice.

And right now, back in Southern Italy where she and her husband Costanzo grew up, peaches are coming into season.

“Albicocche Vesuviani, vesuvian peaches are very popular, and will be ready to eat by the end of this month," reports Francesca from outside of Naples. Francesca is married to the President of the Agrigenus co-op, a group of 9 Italian farmers who grow the heirloom San Marzano tomatoes for Titina's own label.

Francesca says spring weather in Southern Italy has been up and down this year. They hope summer will take hold soon so the peaches and tomatoes will be sweet.

In honor of Francesca's wishes for warmer weather and the ripening peaches of Italy, here's Titina's method for making delicious Bellinis and bringing people together to share the joys of good food.

3 ripe white peaches peeled and pureed in the food processor
Mixed with one bottle very cold Procecco (Italian champagne) and enjoy!!

Titina's spring cooking classes run for several more weeks. Menus and dates follow. Private classes are also available.

SICILIA Menu

April 19, 23--May 17, 21--June 14, 18
Anellini con Melenzane (Anellini with Eggplant)
Pollo al Curry (Chicken Curry)
Piselli al Prosciutto (Peas with Prosciutto)
San Giuseppe Zeppole (Saint Joseph Cream Puffs)

SARDEGNA Menu

April 26, 30--May 24, 28--June 21, 25
Malloreddus Con Dalsiccia (Malloreddus with Sausage)
Cozze Gratinate (Mussels au Gratin)
Carciofi alla Sarda (Sardinian Artichokes)
Sabadas’ (Ravioli with Honey)

PIEMONTE Menu

April 12, 16--May 10, 14--June 7, 1
Pasta e Cannellini (Cannellini Beans with Pasta)
Roast-Beef con le Castagne (Roast Beef with Chestnuts)
Fava alla Piemontese (Piemontese Fava Beans)
Nodi D’Amore (Love Knots)

CAPRI Menu

April 5, 9--May 3, 7, 31--June 4
Limoncello (Lemon Liquor)
Suffle di Formaggio (Cheese Souffle)
Aragosta alla Crema (Lobster in Cream Sauce)
Radicchio al Parmigiano (Radicchio with Parmesan)
Torta di Capri al Limoncello (Capri Cake with Limoncello)

Worth Growing your own--Titina Plants Her Basil Crop

2010-04-19T19:06:00.000-07:00

The soil has been turned and the plants are on order from a local farmer. In a few days Chef Titina will plant her basil crop in the kitchen garden outside the Capri Flavors retail store.

A mainstay in Titina's cooking, this classic Italian herb gets a lot of space in her garden.

When plants mature, she will use them in her classes, cutting branches early in the day, then washing and wrapping the basil in a towel to drain and dry on the counter.

After students arrive at 6 pm, the basil is chopped into Titina's delicious bruschetta, ground into her classic pesto or layered on a fabulous Caprese Salad.

It is the flavor of Southern Italy--

Titina also makes basil pesto to freeze and sell in the store. And she sometimes grinds and freezes a simple fresh basil, olive oil combination to use in other dishes.

But the best basil is fresh from the garden. And it's an easy crop to grow. Just add sun, soil, and water. Even a large pot will do if you have no garden space. Transplants are readily available. Look for four-packs in the garden center.

Basil likes heat, so wait until days and nights warm up. Then in a few weeks, fresh basil for your kitchen, just like Titina's. For recipes, click on one of the blog links above.

Titina's Back with Lobster and a Favorite Ingredient

2010-04-11T17:36:00.000-07:00

Capri Flavors Chef and Cooking Teacher Titina Vuotto returned to her classroom-kitchen with a favorite (and fitting) recipe last Monday night. Her Lobster with Tomatoes is celebration food--simple but very special. And Titina is celebrating. She is teaching her popular cooking classes again after weeks of recovery from joint-replacement surgery.

"It was a happy class," said Titina's husband Costanzo. "The lobster was very delicious and the people were surprised that lobster could be done that way."

That way is the Italian way, pairing prized and pricey lobster tails with some of the world's best tomatoes.

Great tomatoes are one of Titina's favorite ingredients. In her classes she reaches for three different kinds:

Canned San Marzano Tomatoes--Italy's most famous tomato, these plum-types are Titian's favorite. She even has her own label, Titina's Tomatoes, grown by a co-op of farmers in the rich volcanic soil of Italy's Mt. Vesuvius.

Annalisa Cherry Tomatoes--Great flavor with almost no cooking, Titina uses these for pizza topping and fast sauces including Monday night's lobster.

Fresh grape tomatoes--When home-grown tomatoes aren't available, grape tomatoes are Titina's choice for bruschetta--her favorite appetizer--so easy any cook can make it at home.

For more on Titina's bruschetta, check out this earlier blog post. And here's her recipe for Lobster and Tomatoes:

Aragnosta al Pomodori
Lobster with 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 ass 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.

Sweets for Easter and Beyond

2010-04-03T06:15:00.000-07:00

This week in Titina's kitchen--wonderful smells of baking as half a dozen Pastiera Napoletana cooled on the counter. An ancient tradition in the Naples region where Titina grew up, these ricotta filled tarts have long been associated with Easter Italy.

Like Titina, Neapolitan cooks typically make the Pastiera a few days ahead to allow the citrus and cinnamon flavors to develop. Check out this previous blog post, if you'd like to make this spring-time classic at home.

Or consider something a little easier and lighter. Titina's Lemoncello Capri Cake is the desert she will be making when she returns to her classroom-kitchen on Monday night. Simple and delicious, it is made with olive oil and showcases the lemon favors her home island is famous for.

This cake would be fantastic served with some of the season's fresh strawberries.

Torta Caprese al Limoncello
Limoncello Capri cake

Ingredients:
1 cup sugar
6 eggs
1 ½ cup almonds
4 ounces white chocolate
¾ cup CapriFlavors extra virgin olive oil
1 tablespoon lemon liqueur
1 fresh lemon, grated as zest or a few drops of lemon oil
¼ cup plain water

Preparation: 20 minutes; Cooking Time: 50 minutes; Level of difficulty: Simple

Grease a 9” or 10” pan with olive oil, sprinkle with flour, and line with wax paper. Cut up chocolate with a large knife very coarsely. Coarse cut almonds in blender, not fine. Set both chocolate and almonds aside.

Beat sugar and eggs together for about 4 minutes, and then add coarse cut almonds and chocolate very slowly. Add 1 Tbsp. lemon liqueur and the grated zest of lemon. Turn mixer to slow and slowly add the olive oil and water little by little. Pour mixture into pan. Bake in a preheated oven at 350F for 1 hour. Garnish as desired.

Rich Flavors and Wines to Go With Them

2010-03-22T19:43:00.000-07:00

This week in Titina's kitchen, the final of four regional Italian wine and food pairing classes.

Customers are always asking us how to prepare an easy Italian party, says Capri Flavors owner Costanzo Vuotto. And that's how the idea for Let's Party Italian was born.

The classes are a great value. Students sample 6 Italian wines ranging in price from moderate to expensive. But in Italy, wine is always part of a meal. Unusual cheeses, breads and quick pastas are also on the menu.

This Thursday night--Italy's Piemonte Region. Here's what lead instructor, wine distributor, and European-trained Chef Isabelle Sofras Edwards has to say about this rich land in northern Italy.

The Piedmont is Italy’s westernmost region with borders on Switzerland and France, is hemmed in by the Alps and the Apennines, which explain why its name means, "foot of the mountain." The Piedmontese uphold their heritage of food and wine with unequaled staunchness. The flavors of Piedmont reach peaks in autumn, when the harvest is in and wooded slopes from the Alps to the Apennines supply game, mushrooms and white truffles, whose magical aromas enhance pastas and risotto’s, meats and cheeses. Those foods call for full-bodied red wines such as Barolo, the King of Italian wine and Barbaresco, and the Queen of Italian wine. Piedmont boasts the greatest number of classified wines, with 8 DOCGs and 43 DOCs, including the region wide appellation of Piemonte to classify premium wines. The Nebbiolo grape reigns supreme in the Piemonte with a lot of different regional variations better known as Barolo, Barbaresco, Gattinara, Ghemme and Carema. The more popular reds are Barbera and Dolcetto. Notable whites are the dry Gavi and Arneis and the sweet, bubbly Asti Spumante and its relative Moscato d'Asti. In this tasting we will try some of the most interesting wines and cheeses from this very impressive area.

Some seats are still available for Thursday. Call Capri Flavors 919-462-9255 for more information or click the link and book online. Chef Titina will return to her kitchen classroom next month. Let's Cook with Titina classes resume on April 5.

Titina's Kitchen Garden and a Recpie for Spring Greens

2010-03-18T20:00:00.000-07:00

This week in Titina's kitchen the chef was getting ready to return to teaching--Her popular cooking classes resume April 5 .

But outside in Titina's garden--newly turned and smoothed earth ready for spring planting.

Like most Italian cooks, Titina feels a small plot of homegrown herbs and vegetables is essential to her kitchen. She likes to grow arugula, bay, and figs, along with lots of summer tomatoes, peppers, and basil, of course.

But Spring is the season for greens. Leafy greens like Chard are easy to grow--a good beginners plant.

If you don't have your own little kitchen plot, check out local farmers' markets. Greens are at their best when freshly picked.

Here's one of Titina's recipes that celebrates spring greens and a special pasta from Puglia, the rich farming region at the heel of Italy's boot. Puglia is famous for bread made from local wheat, wine, vegetables (including wonderful artichokes now available from Polli at Capri Flavors), and the ear-shaped pasta in this recipe.

(Note: This an interesting recipe to read. Don't miss the final line calling for a rough but honorable red wine.)

Orecchiette con Broccoli e Cavolfiori
Pasta with bitter greens and Cauliflower

Ingredients:
1 small head white or green cauliflower
2 Tbsp fine sea salt
1 lb cima di rape or dandelion green, beet greens or red chard
2 ounces anchovies, preserved under salt
2/3 cup extra-virgin olive oil
1 Tbsp fennel seeds
1 small, dried red chili pepper, crushed, or 1/3 to 1/2 teaspoon dried chili flakes
3 fat cloves garlic, peeled, crushed, and finely minced
3 ounces dried black olives, stones removed (optional)
12 ounces orecchiette
Coarse sea salt for the pasta water
1 cup just grated pecorino
1 cup just made fine bread crumbs, sautés in 1/4 cup extra-virgin olive oil

Serves: 6; Preparation Time: 30 minutes; Level of Difficulty: medium

Trim the cauliflower of its leaves and place it, whole, in a pot, covering it with cold water, adding 1 Tablespoon of fine sea salt and poaching it until tender. Drain the cauliflower and set aside. Wash and trim the rape and place them in a pot. Covering them with cold water, adding the remaining tablespoon of salt and poaching them for 3 minutes. Drain rape very well, transferring them to absorbent paper towels. When the rape are cooled a bit, squeeze each piece , extracting as much water as you can before chopping them coarsely and placing them in a bowl. Add the poached cauliflower, breaking it up and blending it lightly with the rape.
Rinse the anchovies and remove their heads and bones. Dry them on paper towels and crush lightly with a fork.
In a sauté pan over a medium flame, warm the olive oil, scenting it with fennel, crushed chili, and garlic, taking care not to color the garlic. Add the anchovies and olives, if you wish to use them, stirring and blending the components. Add this hot mixture to the bowl with the rape and the cauliflower, smashing the whole against the sides of the bowl, permitting the vegetables to inhale the hot , spicy bath.
Cook the orecchiette in abundant, sea salted water until al dente, draining the pasta but leaving it somewhat wet. Reserve 1/2 cup or so of its cooking liquids. Transfer the pasta to large, shallow, warmed bowl. Add a few tablespoons of the cooking liquids and the [pecorino to the sauce, thinning it only slightly. Add a few drops more of the cooking liquids only if the sauce is still extremely thick. Add the sauce to the pasta, tossing it and coating each little ear.
Dust the pasta with browned bread crumbs and present the dish with a rough but honorable red wine.

A Taste of Spring--Pastiera Napoletana

2010-03-11T20:03:00.000-08:00

In the dark old days refined sugar and flour were in short supply. These precious commodities were entrusted to convents where nuns did special baking to commemorate the church calendar. That's why many of Italy's traditional breads and sweets are associated with religious orders and Saint's days, Christmas and Easter time.

Titina's traditional Easter cake has even older origins. Pastiera Napoletana dates to ancient Roman celebrations of spring in Southern Italy. Flavored with orange blossoms, candied fruits and cinnamon, it is named for the City of Naples, that great, crazy, town across the bay from Titina's home island of Capri. Here's how she makes this cooking class favorite, a sweet celebration of all things spring.

-Titina’s Recipe-
Pastiera Napoletana
Italian Easter Cake

Ingredients:
1 cup spelt (wheat grain) already cooked
1 cup milk
Zest of ½lemon peel
1 cup granulated sugar
1 cup candied fruit; i.e. citron peel, cherries, finely diced
3 cups ricotta cheese
3 eggs yolks
4 eggs
½Tbsp orange blossom extract
1 Tbsp powdered sugar
Pinch of cinnamon

For the Pastry dough:
2 cups plain (all purpose) flour
15 Tbsp lard or butter
3 egg yolks
1 cup granulated sugar

Serves: 12; Preparation time: 30minutes; Cooking Time: 60 minutes; Level of Difficulty: Medium

Mix the grain with the milk, grated lemon peel, cinnamon, and 1 cup of granulated sugar. Cook over low heat for about 10 minutes, stirring constantly. Let cool.
In a large mixing bowl, mix the finely diced candied fruit into the ricotta. Add the remaining sugar, eggs, grain mixture, and orange extract.

For the pastry dough:
Heap the flour onto the work surface. Make a well in the center of the flour into which you will put the butter broken pieces-softened not melted, the sugar and the egg yolks. Work with your fingertips until the mixture resembles coarse oatmeal. Knead briefly until the dough comes together.
Roll out three-quarters of the dough to line a 9-inch buttered and lightly floured spring-form pan. Pour in the ricotta filling. Roll out the remaining dough, cut into strips and lay over the filling in a latticework design. Bake in the oven at 350°F for about an hour until it turns golden. Allow the cake to cool, sprinkle with powdered sugar and serve.

A Blind Taste Test and Some Surprising Cheeses

2010-03-04T20:53:00.000-08:00

Great wines, foods and wealth of information in Thursday night's Let Party Italian class in the Capri Flavors kitchen. Taught by professional chef--turned wine distributor, Isabelle Sofras Edwards and Capri Flavors' own Raffaele Vuotto, the night was a big success--featuring 6 wines, 4 stunning and hard to find cheeses, 2 spicy meats and a elegant but easy pasta dish--All for just $40 a person

The food was wonderful. Many of the wines--very special. But this first in a series of wine and food paring classes had 4 big stars--

1) The Marzolino goat cheese was robust and delicious--a perfect pairing for it's Chianti Classico partner.

2) The San Felice, Vigorello was a run away winner in the Super Tuscan blind taste test. If you buy one expensive red, this should be it. A lovely vintage from old vines.

3) The Porcini Pasta--Isabelle's recipe was easy, elegant, and rich enough for a a great red wine.

4) And finally, Isabelle herself was a star. After more than a decade as a chef in European kitchens, she is an encyclopedia of Italian food and and wine, a wonderful teacher and a lot of fun in the kitchen. To watch her describe a famous Tuscan white and explain the term "Super Tuscan" click on the video below.

Next Week--the wines and foods of Veneto. On the menu--seafood, some very famous white wines and sparkling prosecco. Isabelle and Raffaele promise Bellinis and lots of other prosecco cocktails so their advice is bring your party hats. After all , Venice pretty much invented the party when it gave the world Carnival.

Go to Capri Flavors to book or call 919 462-9255 for more information.

Best Job in the World?

2010-02-28T17:56:00.000-08:00

Isabelle Sofras Edwards may have the best job in the world. A locally based wine distributor specializing in the wines of Greece and Italy, she was opening three lovely Tuscan reds for tasting in the Capri Flavors kitchen one snowy day last week.

Isabelle along with Raffaele Vuotto, son of Capri Flavors owner Costanzo and Chef Titina, will teach a series of food and wine paring classes beginning this week. "Let's Party Italian" highlights Italy's 4 great wine producing regions--beginning with perhaps the most famous-- Tuscany, home of the newly popular Super Tuscans and long-time favorite Chiantis.

Isabelle is an expert in food and wine parings. A graduate of the Culinary Institute of America, she worked as an international chef for more than a decade. "I turned my hobby (wine) into a career and my career into a hobby," she explains.

In last week's tasting a full-bodied red won out. Villa Pillo Borgoforte is a mixture of Cabernet and Sangiovese--the classic grape of Tuscany. It will be a last minute addition into the Thursday night class menu, beating out two baby Super Tuscans that were also very pleasing.

An average of 6 wines will be sampled in each class, along with Italian cheeses and other easy to fix food parings. For more information scroll down for the full menu, click this link http://www.capriflavors.com/index.php?main_page=index&cPath=74 or call Capri Flavors at 919 462-9255 to reserve your spot. Book this week and there's a special gift certificate promotion going on.

Tuscany -Chianti Menu
(March 4, 6pm)
____
Extra Virgin Olive Oil
Pinzimonio Raw Vegetable Appetizer
Sesame Bread
____
Carpineto, Vernaccia di San Giminiamo
Pecorino Toscano Chesse DOP "Pientino"DOP
____
Castelli del Gravepesa, Chianti Classico
Marzolino Cheese
____
San Felice , II Grigio, Chianti Classico Riserva
Pecorino Truffle Chesse
Mixed Cold Cut Meats
____
Blind Taste: San Felice Vigorello, Super Tuscan vs Carpineto, Dojaolo Baby Super Tuscan
Tortellini con Crema di Funghi Porcini
_____
Campobello, Santo Desert Wine
Cantuccini, Almond Cookies

Titina Returns to the Kitchen

2010-02-22T08:13:00.000-08:00

Fresh from hip replacement surgery but feeling better everyday--Capri Flavors Chef Titina Vuotto has decided to resume her popular cooking classes on Monday April 5. Gift card holders and long-time students who have waited so patiently can go to capriflavors.com or call 919 462-9255 to book their spots.

Classes are very hands-on. Students of all skill levels chop, kneed, and saute under Titina's watchful eye. Then everyone enjoys the fruits of their labors around Titina's big Italian table.

Students may bring wine to enjoy with the meal, or purchase bottles of Italian wine in the Capri Flavors retail store.

Classes are scheduled on Mondays and Fridays beginning at 6 pm. Menus and dates are listed below

Titina and her husband Costanzo would like to thank everyone for their good thoughts and get well wishes during her recent surgery and recovery. They appreciate your patience and look forward to seeing you soon.

SICILIA Menu April 19, 23--May 17, 21--June 14, 18

Anellini con Melenzane (Anellini with Eggplant)

Pollo al Curry (Chicken Curry)

Piselli al Prosciutto (Peas with Prosciutto)

San Giuseppe Zeppole (Saint Joseph Cream Puffs)

SARDEGNA Menu April 26, 30--May 24, 28--June 21, 25

Malloreddus Con Dalsiccia (Malloreddus with Sausage)

Cozze Gratinate (Mussels au Gratin)

Carciofi alla Sarda (Sardinian Artichokes)

Sabadas’ (Ravioli with Honey)

PIEMONTE Menu April 12, 16--May 10, 14--June 7, 1

Pasta e Cannellini (Cannellini Beans with Pasta)

Roast-Beef con le Castagne (Roast Beef with Chestnuts)

Fava alla Piemontese (Piemontese Fava Beans)

Nodi D’Amore (Love Knots)

CAPRI Menu April 5, 9--May 3, 7, 31--June 4

Limoncello (Lemon Liquor)

Suffle di Formaggio (Cheese Souffle)

Aragosta alla Crema (Lobster in Cream Sauce)

Radicchio al Parmigiano (Radicchio with Parmesan)

Torta di Capri al Limoncello (Capri Cake with Limoncello)

Party like an Italian with a taste of Tuscan Wines

2010-02-17T08:24:00.001-08:00

Don't give up on those gift cards! Chef Titina continues to make excellent progress as she recovers from hip-replacement surgery. As soon her "Let's Cook with Titina," classes are rescheduled, we'll let you know--Keep checking the blog for updates.

In the meantime, Titina's son Raffaele Vuotto will step into the Capri Flavors kitchen along with wine distributor, Isabella Sofras Edwards for a series of Italian wine tastings with food parings.

"Let's party Italian" is designed to help cooks and non-cooks alike pull together memorable gatherings without a lot of kitchen time. The series begins on Thursday March 4th with a sampling of Tuscany.

A total of four menus are planned, each revolving around wines from Italy's top regions along with cheeses, cold cuts and other easy foods that go best with them in a party setting.

An average of 6 wines and foods will be sampled each class, and the price is just $40. The first menu is listed below.

Class size is limited to just 14 so book on-line now or call 919 462-9255 for more information.

Tuscany -Chianti Menu

(March 4, 6pm)

____

Extra Virgin Olive Oil

Pinzimonio Raw Vegetable Appetizer

Sesame Bread

____

Carpineto, Vernaccia di San Giminiamo

Pecorino Toscano Chesse DOP "Pientino"DOP

____

Castelli del Gravepesa, Chianti Classico

Marzolino Cheese

____

San Felice , II Grigio, Chianti Classico Riserva

Pecorino Truffle Chesse

Mixed Cold Cut Meats

____

Blind Taste: San Felice Vigorello, Super Tuscan vs Carpineto, Dojaolo Baby Super Tuscan

Tortellini con Crema di Funghi Porcini

_____

Campobello, Santo Desert Wine

Cantuccini, Almond Cookies

Back to the Roots of Pizza

2010-02-07T19:23:00.000-08:00

With Super Bowl snacks still weighing heavy--It's time to forget those take out pizzas and get back to the real thing--Pure. Simple. Italian. The original pizza--Neapolitan Style.

So while Capri Flavors Chef Titina continues to recuperated from her recent surgery, here's a classic recipe from her cooking class collection.

If you've never made a yeast dough, don't let that stop you. Titina's crust is easy enough for a beginner. The dough comes together at the start of class and rises on the counter while students prepare other dishes. It's not fussy. And kneading is fun. Use it to take out your frustrations.

Titina uses a rectangular pan. Her crust is soft and not too thin.

A note about Titina's recovery. She's making very good progress, but her surgery was less than a month ago, and it's still too soon to tell when classes will resume. Titina wants to come back ASAP, but she wants to come back at full speed. So if you're holding gift cards, please be patient a little longer. We'll let you know as soon as classes are rescheduled. And thanks for your understanding.

Pizza Margherita
Ingredients:
For the Dough:
1 envelope of drive active yeast (not rapid rise)
1 and 1/2 cups Farina (Italian flour) or all purpose flour
1 pinch of sugar
1/4 tsp salt
2 TBS extra virgin olive oil
For the topping
1/2 bunch of fresh basil
5 oz fresh mozzarella, thinly sliced
2 TBS grated Romano or Parmesan cheese
1 can whole peeled tomatoes
4 TBS olive oil
Salt and ground pepper

For the pizza dough: In a small bowl mix the yeast and the sugar, 2 TBS lukewarm water, olive oil and 2 TBS of flour. Allow starter to rise in a warm place for 30 minutes.

On a work surface, pour the rest of the flour and make a well in the middle. Add the starter to the flour and sprinkle with the salt. Gradually adding 1 cup of lukewarm water, knead to a smooth and silky dough. Knead vigorously and occasionally beat the dough onto the work surface. Sprinkle some extra flour if necessary. Shape the dough into a loaf, place in a large bowl, cover with dishcloth and let it rise for at least one hour or until doubled in size. The dough also needs to be soft.

Preheat the oven to 425 degrees. Brush a pizza pan with 1 TBS of olive oil. Vigorously knead the dough one more time. Roll it out and place on the pan. by hand finish stretching the dough by pressing it into the pan, leaving it thicker around the rim.

Drain the canned tomatoes and set the juice aside. Slice the tomatoes, distribute them evenly on top of the pizza and crush them lightly with a fork. Leave a 1 inch wide rim around the walls of the pan. Layer the sliced mozzarella over the tomatoes and season with salt and pepper.

Place the pizza on the lowest rack in the oven and bake for 15 minutes. Remove the pizza and sprinkle it with grated cheese and fresh basil. Drizzle with olive oil return to oven on the middle rack and bake 10 more minutes. Serve hot.

Feeling Grateful? Make Soup

2010-01-27T19:56:00.000-08:00

Thrifty cooks make soup. And Italian cooks are notoriously thrifty. Not that they would ever compromise on quality. Still--they can make a lot out of a little--gnocchi from potatoes and water, Panzanella from stale bread.

Capri Flavors Chef Titna never wastes in her kitchen. If she's dredging in flour, she uses all the flour, all the bread crumbs, every speck of chopped parsley. Nothing is thrown away.

A lot of this thriftiness dates from WWII and the terrible shortages in Italy. (You can read more about Costanzo's war time experiences in this weeks upcoming Capri Flavors e-newsletter).

Hunger was everywhere in Southern Italy during the war. And even all these years later, Titina and husband Costanzo always feel a special gratefulness when they sit down to a nice meal.

This week they are feeling even more grateful because Titina is cooking at home. She is still very limited after her hip-replacement surgery but feeling well enough to do the thing she loves most--make wonderful food.

Here's one of those wonderful dishes--Titina's recipe for Pasta and Bean soup. It's super easy, very nutritious and a great way to make just 4oz of meat go a long, long way.

Pasta e Fagioli
Pasta with Beans
Ingredients:
2 tablespoons extra virgin olive oil
4 oz chopped Negroni pancetta
1 medium carrot, diced
2 stalks celery, diced
1 large glove garlic, minced
1 can “Annalisa” pomodorini di collina (cherry tomatoes) 400 grams
1 can “D’Amico” fagioli cannellini (white beans) 400 grams
2 cups plain water
1 cup ditali pasta
1 cup freshly grated Parmigiano Reggiano
salt and chili pepper

Serves 4; Preparation Time:10 minutes: Cooking Time: 25 minutes; Level of Difficulty: Simple

Set a 3-quart (3 liter) soup kettle over medium heat and add the extra virgin olive oil. When the oil is hot but not smoking add the chopped pancetta and let it cook for 3 minutes. Add the diced carrots and celery as well as the minced garlic. Add the tomatoes. Cook for 15 minutes until the vegetables are softened. Add the beans and the water, bring the soup to a gentle simmer and add the pasta, cook for 10 minutes stirring occasionally. Season with salt and chili pepper to taste. At this point the pasta is “al dente,” sprinkle with freshly grated Parmigiano Reggiano. Serve immediately.

Chef Titina Out of the Hospital

2010-01-18T11:09:00.000-08:00

She's not back in her Capri Flavors kitchen yet--but she is smiling again.

All signs are positive after Titina's joint replacement surgery and she is now recovering at home.

Husband Costanzo says she's feeling well and very upbeat about her rehab--

Titina expects to resume teaching her popular Italian cooking classes in late winter. It's too soon for an exact date...but we'll keep her students posted.

In the meantime, here's a kitchen staple that shows up in many of Titina's classes. Carote alla Scapece (translated boiled carrots with white wine vinegar) is a super-versatile side dish that is best when made ahead. It's usually sitting on the table when students arrive. In cooler months Titina like to serve it at room temperature.

Carote alla Scapece (boiled carrots with white wine vinegar)

Ingredients:

Carrots

Salt

White Wine Vinegar

Chopped garlic

Chopped basil

Chopped mint

Dry oregano

Chopped Parsley

Hot Pepper to taste (optional)

Boil carrots in lightly salted water until they are al dente. Drain well. While carrots are still warm add vinegar and seasonings. Mix well, cover and refrigerate. Best served cold or room temperature one day to one week after preparation.

Chef Titina Takes a Short Medical Leave

2010-01-06T18:54:00.000-08:00

She's been in the kitchen forever--and that means standing on your feet. Now Capri Flavors Chef Titina has to have a new hip. Her joint-replacement surgery was just scheduled today and will take place mid-January at Rex hospital. But don't worry. It's hard to keep Titina out of her kitchen. She will be back as soon as possible.

Plan for "Lets Cook with Titina" classes to resume by early spring. Meantime, we'll keep her students updated via this blog (and maybe throw in an extra recipe or two to thank you for your patience)

Titina and husband Costanzo apologize for the inconvenience, especially to those who have already booked their classes. Titina loves teaching and was hoping to avoid surgery (aren't we all) but her condition worsened over the holidays. The upside of the story is that life should be a lot happier when she's pain-free in the spring.

If you'd like to send good wishes to Titina leave a comment and we'll pass it along.

Titina's Sardinian Menu plus a Bonus Recipe

2010-01-02T23:53:00.000-08:00

Sardinia is dramatic, ancient and beautiful. The second largest island in the Mediterranean Sea, this meeting of rugged mountains and blue water is one of the oldest inhabited lands in Europe.

It is famous for its wines. The island is also known for a hearty shepherd's flat bread, fresh, light seafood, lamb and sheep-milk cheeses.

Fregola is another Sardinian specialty. Called the couscous of Sardinia, this tiny semolina pasta was hardly known and hard to find in American until Giadia DeLaurentiis featured fregola on her popular Food Network show. Capri Flavors sold out almost over night. (They have since restocked)

A Fregola recipe from the Capri Flavors e-newsletter follows (sign up at http://www.capriflavors.com). Chef Titina's Sardinian menu along with her full Winter Class Schedule are also listed below.

Her Sardinian primi or first course features another unusual pasta--this time with sausage. Mussels follow and if you've ever wanted to know how to cook artichokes, this is your chance. A sweet ravioli rounds out the meal.

SARDEGNA Menu
Malloreddus Con Dalsiccia (Malloreddus with Sausage)
Cozze Gratinate (Mussels au Gratin)
Carciofi alla Sarda (Sardinian Artichokes)
Sabadas’ (Ravioli with Honey)

PIEMONTE Menu
Pasta e Cannellini (Cannellini Beans with Pasta)
Roast-Beef con le Castagne (Roast Beef with Chestnuts)
Fava alla Piemontese (Piemontese Fava Beans)
Nodi D’Amore (Love Knots)

CAPRI Menu
Limoncello (Lemon Liquor)
Suffle di Formaggio (Cheese Souffle)
Aragosta alla Crema (Lobster in Cream Sauce)
Radicchio al Parmigiano (Radicchio with Parmesan)
Torta di Capri al Limoncello (Capri Cake with Limoncello)

SICILIA Menu
Anellini con Melenzane (Anellini with Eggplant)
Pollo al Curry (Chicken Curry)
Piselli al Prosciutto (Peas with Prosciutto)
San Giuseppe Zeppole (Saint Joseph Cream Puffs)

Capri Dates--Monday: 1/4, 2/15, 3/1-- Friday: 1/8, 2/5, 3/5
Sicilia Dates--Monday: 1/18, 2/15, 3/15-- Friday: 1/22, 2/19, 3/19
Sardegna Dates-- Monday: 1/25, 2/22, 3/22--Friday: 1/29, 2/26, 3/26
Piemonte Dates--Monday: 1/11, 2//8, 3/8--Friday: 1/15, 2/12, 3/12

Fregola with Shrimp and Tomatoes

Ingredients:
1 pound Fregola pasta from Capri Flavors
2 Knorr Chicken bouillon cubes
½ onion diced
3 cloves of garlic, diced
A pinch of red pepper flakes
1 can (28 oz) Titina’s Tomatoes from Capri Flavors
½ cup dry sherry
¼ cup chopped parsley
2 pounds of shrimp, peeled and deveined
Salt, pepper and olive oil

Heat olive oil over medium heat and cook onion until soft. Add red pepper flakes, garlic and sherry. Cook until blended and fragrant. Add tomatoes, breaking up with your spoon. Return to a boil. Add half the parsley and reduce heat. Simmer uncovered for 10 minutes. Season with salt and pepper

Fill a large pot with water and add the bouillon cubes. Boil until cubes have dissolved, then slowly add the Fergola and cook until tender, about 8-10 minutes. Meanwhile add the shrimp to the tomato sauce and simmer until just pink and firm. Remove from heat. (They will continue to cook in the hot sauce)

Drain cooked pasta, toss with more olive oil and the remaining parsley. Pour shrimp and tomato sauce over. Stir and serve.

A Taste of Sicily and other Winter Class Menus

2009-12-22T20:11:00.000-08:00

Sicily has always been irresistible. Strategically placed at the boot of Italy, surrounded by the sapphire-blue Mediterranean sea, this balmy island has weathered all sorts of invasions-- Greeks, Romans, Arabs, Normans, French, Spanish--

All have left their imprint on the land, people,culture and food.

In fact, Sicilians say they were the world's first multi-cultural society. So it's no surprise to see Pollo al Curry (Chicken Curry) headlining Chef Titina's Sicily cooking class menu (scheduled for Winter 2010 in her Capri Flavors kitchen). Students shouldn't expect the hot Currys of India though. Titina prepares the Italian version--widely known in restaurants throughout her home country, including the one she grew up in on the island of Capri.

Sicily is also famous for its eggplant or aubergine which Titina showcases in her Anellini con Melenzane. Anellini is a small ring-shaped pasta and the dish is a wonderful first course.

Here's the complete Sicily menu, plus Titina's other winter classes that begin after the first of the year.

But book early--cooking class gift cards have been really big sellers this Christmas and spots are expected to fill up fast.

“Let’s Cook with Titina” Winter 2010

SICILIA Menu
Anellini con Melenzane (Anellini with Eggplant)
Pollo al Curry (Chicken Curry)
Piselli al Prosciutto (Peas with Prosciutto)
San Giuseppe Zeppole (Saint Joseph Cream Puffs)

SARDEGNA Menu
Malloreddus Con Dalsiccia (Malloreddus with Sausage)
Cozze Gratinate (Mussels au Gratin)
Carciofi alla Sarda (Sardinian Artichokes)
Sabadas’ (Ravioli with Honey)

PIEMONTE Menu
Pasta e Cannellini (Cannellini Beans with Pasta)
Roast-Beef con le Castagne (Roast Beef with Chestnuts)
Fava alla Piemontese (Piemontese Fava Beans)
Nodi D’Amore (Love Knots)

CAPRI Menu
Limoncello (Lemon Liquor)
Suffle di Formaggio (Cheese Souffle)
Aragosta alla Crema (Lobster in Cream Sauce)
Radicchio al Parmigiano (Radicchio with Parmesan)
Torta di Capri al Limoncello (Capri Cake with Limoncello)

Capri Dates--Monday: 1/4, 2/15, 3/1-- Friday: 1/8, 2/5, 3/5
Sicilia Dates--Monday: 1/18, 2/15, 3/15-- Friday: 1/22, 2/19, 3/19
Sardegna Dates-- Monday: 1/25, 2/22, 3/22--Friday: 1/29, 2/26, 3/26
Piemonte Dates--Monday: 1/11, 2//8, 3/8--Friday: 1/15, 2/12, 3/12

Chef Titina Chooses Winter Class Menus

2009-12-12T13:14:00.000-08:00

Beef from the snowy Alps, seafood from Sardinia and curry from balmy Sicily, Chef Titina's Winter Class Menus showcase the great variety of the Italian peninsula.

Students will learn authentic recipes and techniques as they help Titina (who grew up in a family restaurant on the Isle of Capri) prepare the entire meal, from appetizer to desert, in her Capri Flavors kitchen in Morrisville, NC.

Once the cooking is done, everyone eats family-style around a big Italian table. And for the first time, the menus come with regional wine suggestions from the Capri Flavors store.

Students may sign up for individual classes or packages of multiple classes at a discount. And classes make great gifts. Call Capri Flavors at (919) 462-9255 for more info.

“Let’s Cook with Titina” Winter 2010

SICILIA Menu
Anellini con Melenzane (Anellini with Eggplant)
Pollo al Curry (Chicken Curry)
Piselli al Prosciutto (Peas with Prosciutto)
San Giuseppe Zeppole (Saint Joseph Cream Puffs)

SARDEGNA Menu
Malloreddus Con Dalsiccia (Malloreddus with Sausage)
Cozze Gratinate (Mussels au Gratin)
Carciofi alla Sarda (Sardinian Artichokes)
Sabadas’ (Ravioli with Honey)

PIEMONTE Menu
Pasta e Cannellini (Cannellini Beans with Pasta)
Roast-Beef con le Castagne (Roast Beef with Chestnuts)
Fava alla Piemontese (Piemontese Fava Beans)
Nodi D’Amore (Love Knots)

CAPRI Menu
Limoncello (Lemon Liquor)
Suffle di Formaggio (Cheese Souffle)
Aragosta alla Crema (Lobster in Cream Sauce)
Radicchio al Parmigiano (Radicchio with Parmesan)
Torta di Capri al Limoncello (Capri Cake with Limoncello)

Capri Dates--Monday: 1/4, 2/15, 3/1-- Friday: 1/8, 2/5, 3/5
Sicilia Dates--Monday: 1/18, 2/15, 3/15-- Friday: 1/22, 2/19, 3/19
Sardegna Dates-- Monday: 1/25, 2/22, 3/22--Friday: 1/29, 2/26, 3/26
Piemonte Dates--Monday: 1/11, 2//8, 3/8--Friday: 1/15, 2/12, 3/12

Keep It Simple--

2009-12-10T18:40:00.000-08:00

It's not just great advice for this crazy-busy season, it's one of THE main principals of authentic Italian cooking--keep it simple. In Chef Titina's kitchen, this means selecting the best ingredients (she shops the Capri Flavors store shelves before each class) then letting those flavors shine.

Her recipe for Chicken Cacciatore is a great example of a simple dish with shinning flavors. If you're thinking the Americanized peppers, onions and heavy tomato sauce, think again. Rosemary and a light touch of canned cherry tomatoes make Titina's version something special. Capers and olives also add lots of flavor straight from the jar.

So open a bottle of wine, invite a few friends into the kitchen, cook a little pasta and make a great one dish meal. Like the recipe says, Level of Difficulty:Simple--

This is a recipe you'll cook again and again.

Chicken Cacciatore (Pollo alla Cacciatora)

Ingredients:
3 tablespoons extra virgin olive oil
1-3 to 3 ½ pound chicken, cut into 8 serving pieces (2 wings, 2 legs, 2 thighs, and each breast cut in half crosswise)
1 medium onion, peeled, halved, and thinly sliced, or 3 large cloves garlic, smashed
2 teaspoons dried rosemary
½ cup dry white wine
¾ teaspoon salt
big pinch hot red pepper flakes
1 can 400 grams “Annalisa” cherry tomatoes
¼ cup black olives
¼ cup capers

Serves 4; Preparation: 10 minutes; Cooking Time: 55 minutes; Level of difficulty: Simple

In a 10 to 12 inch sauté pan with cover, heat the oil over medium-high heat, and when it is hot, brown the chicken on the skin side first, then the underside. Do not crowd the pan. Brown the chicken in batches if necessary, setting aside the browned chicken on a plate until the rest is done. When the last few pieces of chicken are almost browned and still in the pan, add the onion (or garlic) and rosemary and sauté until the onion is tender.
Arrange all the browned chicken in the pan, skin side up, and add the white wine. Season with salt and hot red pepper flakes, then let the wine cook until it has almost entirely evaporated, just a couple of minutes. While it is reducing, turn the chicken in the liquid once or twice, but leave it skin side up at the end. Add the tomatoes, olives and capers. Cover the pan, lower the heat, and let cook at a gentle simmer, without turning, for about 30 minutes, or until the chicken is done.
Remove the chicken to a serving platter, increase the heat to high, and let the sauce reduce for about 2 minutes. In the end, the sauce will be a creamy pink.
Pour the sauce over the chicken or use it to dress pasta (reserving some for the chicken) and serve immediately.

New Menus--Coming Soon

2009-12-03T17:57:00.001-08:00

This week in Titina's Kitchen, it's all about geography as the Capri Flavors chef and cooking instructor starts to pull together her winter class menus.

Why geography? Because when it comes to Italian food, the landscape is key. A small country, only three quarters the size of California, Italy is made up of 20 very distinct regions. Just look at the map. Islands, mountains, river valleys, rolling hills--the landscape changes quickly and dramatically. You can travel from 90 miles north of Africa almost to Innsbruck, Austria and still be on Italian soil.

Combine this unique landscape with Italy's rural past and you have not one but many celebrated cuisines, that rely on fresh, local ingredients. Titina showcases these differences in her cooking class menus which change from season to season, and are based on favorite recipes from her life in the kitchen of an Italian restaurant.

Her husband, Capri Flavors owner, Costanzo is glad she's working on the winter class schedule. He thinks cooking class gift certificates will do really well this Christmas and reports there have already been many calls. If you're interested, phone 919-462-9255 for more information and special deals on multiple classes. These make great holiday gifts. And look the Titina's winter class schedule--coming soon.

Titina's Leftovers--Not a Turkey in Sight

2009-11-25T16:42:00.000-08:00

Italian food is a great antidote for too much turkey. After that third helping of stuffing and cranberries, every one's ready for a change of pace, a change of flavors and something that comes together quickly.

This week in Titina's kitchen--a cooking class recipe that fits the bill perfectly. Spagetti Crespati is part of her private class menu, but pair it with a salad in your kitchen and you have a great light meal for a busy weekend. Other advantages? Spaghetti Crespati is easy to make. It is an omelet, after all. It will feed a crowd but you can cut the recipe down easily. And it uses leftovers--leftover spaghetti, if you have it. Otherwise, cook a little pasta and drain. Simple stuff.

Here's the recipe plus another holiday menu tip provided by Titina's health-conscious son, Raffaele. If you're sensitive to blood sugar spikes after big meals, new research suggests that adding vinegar to the meal could make a big difference. And the easiest way to add vinegar to a meal is a well dressed salad. Check out this interesting New York Times article at

http://www.nytimes.com/2009/11/24/health/24really.html

And don't forget, Capri Flavors sells some lovely Italian vinegars that will make you give up your bottled supermarket dressings and never go back.

Have a safe and happy holiday.

Titina's Spaghetti Crespati

Ingredients:
1 lb. spaghetti, cooked and drained (or left over from previous day)
8 Tbsp. butter
6 eggs
1 cup mozzarella cheese, chopped
1/2 cup salami, chopped
A few sprigs of fresh parsley, or a sprinkle of dried parsley
2 Tbsp. extra virgin olive oil
Pinch of salt
Pinch of pepper

Serves 6; Preparation time: 15 minutes; Cooking time: 10 minutes; Level of Difficulty: Easy

If using dry spaghetti, cook in a large pot of lightly salted water until al dente, drain, and mix with 8 Tbsp. of butter.
In a bowl, beat eggs lightly. Add pasta, mozzarella, salami, parsley, salt, and pepper.

If you want to make one large frittata: In a large frying pan, heat the oil over medium heat. Add the egg mixture and make sure that it is evenly distributed over the pan’s surface. Cook until the eggs are almost set. Cover the pan with a plate, flip the omelet onto the plate, then transfer back into the pan, uncooked side down. Cook for an additional 3 minutes.

To make individual-sized frittatas: In a small skillet, add a little oil. When the oil is warm, add one cup of the egg mixture and cook for 3-4 minutes. Flip the omelet onto a plate, then transfer back in the pan, uncooked side down. Cook for an additional 3 minutes.
Slide the omelet onto a platter and serve warm.

A Celebration Menu

2009-11-18T16:52:00.000-08:00

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.

A Desert to Celebrate!

2009-11-12T20:58:00.000-08:00

This week in Titina's kitchen at Capri Flavors--a desert with ancient roots. Pastiera Napoletana- a ricotta filled tart associated with Easter because it celebrates Spring and renewal.

Neapolitans love it. They've been eating it forever.

Many of the ingredients are symbolic--cooked wheat grain (spelt) and eggs for new life, plus the perfume of flowers.

The pastry is critical. It must be flaky, thin and have a lattice top. Lemon peel and candied citron flavor the filling. And there's also a touch of cinnamon--traditional in many Italian celebration deserts, it is one of the spices that made Venice richest city of it's day.

But Pastiera Napoletana is Southern Italian to the core.

Titina's husband Costanzo, who often joins the class for family-style dinner, believes it is the star of the Napoli menu. And that's saying a lot. Naples is a great food city--the birthplace of many Italian classics--pizza, pasta, Sophia Loren.

Here's the rest of this week's Napoli menu from Let's Cook With Titina.

Gnocchi di Patate (potato dumplings)

Braciole al Ragu’(Beef Rolls in Heavy Sauce)

Piselli al Prosciutto (Peas and Prosciutto)

Pastiera Napoletana (Italian Easter Cake)

How to Eat like an Italian

2009-11-05T20:18:00.001-08:00

Great flavors come together in this week's cooking class menu--Ham and cheese, chicken and chestnuts, chocolate and almonds.

All of Chef Titina's students go home with a class recipe book and lots of hands-on instruction so they can prepare the dishes at home. But one of Titina's most important lessons is never written down. It's experienced. A Capri Flavors cooking class teaches students that very Italian art of coming together for a long, leisurely meal.

Her husband, Costanzo uses the Italian word, "conviviale" to describe the way classes bond around the table...feasting on the food and conversation, lingering for espresso and perhaps a tiny cup of Titina’s homemade Limoncello.

No one looks at the clock or hurries home.

It's something we should all do more of. A long relaxing meal is good for the digestion, Titina would say. Also good for the soul.

Here’s the rest of this week’s Menu from Titina and Costanzo’s home Island of Capri.

Limoncello (Lemon Liquor)

Bomboloni Capresi (Friters Filled with Mozzarella and Ham)

Pollo alle Castagne (Chicken with Chestnut Sauce)

Cavolfiori al Gratinati (Cauliflower Gratin)

Torta Caprese (Almond and Chocolate Cake)

A Great Ingredient and a Classic Technique

2009-10-28T16:57:00.000-07:00

Pork meets fennel this week in Titina's kitchen. This fall and winter vegetable which looks a little like an onion with stalks, has a long history in Italy, but many of Titina's students have never cooked with it before.

"Treat it like an onion with a core," she advises. Slice off the root end and remove the tough outer skin. Then slice off the stalks. Cut the fennel in half and remove the woody core.

Mild, sweet, with a distinct anise flavor, fennel can be sliced and eaten raw (it's great in a salad with romaine) or cooked.

For Titina's Scaloppine al Finocchio (Pork Tenderlion with Fennel) the vegetable is cooked in olive oil while students learn a basic technique--using a metal meat pounder to flatten the pork slices until they are almost paper thin--Scaloppine style.

A good, heavy meat pounder is a tool that's hard to find. Titina inherited hers from the family restaurant in Italy where she remembers her father using it almost every day. Scaloppine is an Italian classic.

At home, a heavy pot will do the trick. Put a layer of waxed paper on a wooden cutting board, top with a piece of tenderlion, sliced about a quarter of an inch thick. Another piece of waxed paper goes on top and the pounding begins. Then dredge the meat in flour and brown in oil.

A pan sauce is traditional . For Titina's recipe, broth, wine, and the juice of a lemon are cooked 2-3 minutes with the meat. A little butter is swirled in to finish.

Delicious, fast, a classic, Titina's scaloppine is the kind of master recipe cooking class students can take home and make any number of ways.

Another big hit on this week's Fiesole menu--every one's favorite Italian Desert--Titina's Tiramisu.

Great Italian Food for Fall

2009-10-21T14:50:00.000-07:00

This week in Titina's kitchen, the elegant Cremona Menu--and while the centerpiece of this cooking class meal is a beautiful Duck in Cognac Sauce, the favorite recipe may be one of the sides. Polenta with Mushrooms combines two classic northern Italian ingredients in a dish that's perfect for fall. Paired with a salad, it would be great weeknight supper--filling, delicious, and ready from scratch in about 30 minutes.

Use dried porcini mushrooms in the recipe, like chef Titina does. They are expensive, but their big flavor goes a long way. Recently featured in the Carpi Flavors e-newsletter, porcinis are THE prized mushrooms in Italian markets (see photo above). And while you can't get them fresh in America, Capri flavors sells a lovely, high-quality dried porcini that's a really good value.

Another recently featured food from the recipe is Polenta Express. Great polenta that cooks in minutes. If you try only one new Italian product this fall, make it Polenta Express.

Here's how chef Titina combines it with wonderful fall mushrooms. (followed by the full Cremona menu)

Polenta con Funghi (Polenta with Mushrooms)

Ingredients:
1 cup dried porcini mushrooms
2 cups fresh (white) mushrooms sliced
1/2 cup EVOO
2 cloves of garlic, peeled and minced
8 oz Polenta Express
1 QT water
3 TBS grated percorino Romano
Salt and Pepper to taste

Wash the mushrooms in a sink with cold water and shake off excess water. Heat the oil in a large pan over medium-high heat. Saute' the garlic and add the mushrooms. Add the salt.
Using a wooden spoon, toss together for 10 minutes. Add the quart of water to the pan. When the mixture starts to boil, add the polenta, little by little. Stir constantly for 6 minutes. Add salt and pepper to taste. Remove from heat and serve with sprinkled with percorino.

Cremona Menu

Polenta ai Funghi (Polenta with Mushrooms)

Anatra in Salsa (Duck in Cognac Sauce)

Escarole con Pinoli (Spinach Sauteed with Golden Raisins and Pine Nuts)

Crema Caramellata (Creme Caramel)

If you can make pancakes....Classic Crepes

2009-10-14T12:18:00.000-07:00

One Recipe--a few ingredients--endless adaptations and they're all elegant. This week, Capri Flavors Chef Titina is teaching students one of her most versatile techniques--how to make crepes.

If you're already intimidated, stop. Lets translate. Crepes are simply pancakes and we all learned to make pancakes as kids, right? Well, Crepes are just thin pancakes. Titina makes them with flour, milk and eggs and a little oil. For the savory version-- a delicious part of her Parma menu--filled with ham and cheese--she adds chopped parsley to the batter. But the beauty of crepes is that you can fill them with anything. For a sweet breakfast or desert treat, try fresh or frozen (thawed) berries on top of a little Nutella folded inside your crepe. But buy your Nutella from Capri Flavors (There's a new shipment arriving from Italy next month) The imported version of this super-popular chocolate and hazelnut spread doesn't taste over-sweet and has no palm oil like it's American cousin.

Don't forget to let the batter rest for 15 minutes. And use a good non-stick pan for your pancakes.

Here's the rest of this week's cooking class menu, followed by the Cheese and Ham Crepe recipe.
It's so popular it was featuring in an earlier posting. So click this link for more information about the recipe and its ingredients.

Parma Menu
Crespelle al Formaggio e Prosciutto (Cheese and Ham Crepes)
Aragosta al Balsamico (Lobster in Balsamic Sauce)
Melenzane alla Parmigiana (Eggplant Parmesan)
Torta di Capri al limoncello (Capri Cake with Lemoncello)

RECIPE: Crespelle al Formaggio e Prosciutto (Cheese and Ham Crepes)

Ingredients:

For the batter:
1 cup all-purpose flour
4 eggs
1 cup milk
½cup parsley chopped
1 Tbsp Olive Oil

For the Bechamel Sauce:
5 Tbsp butter
3 cups milk
4 Tbsp all-purpose flour
salt

For the Filling:
1 lb. Of mixed cheeses (Provolone, Fontina, Asiago)
1 lb. chopped mozzarella
½lb. prosciutto cotto (ham) chopped

Serves:8; Preparation Time: 35 minutes: Cooking time: 15 minutes;
Difficulty: medium
To make the batter mix the flour with the eggs, a pinch of salt, the olive oil, milk, chopped parsley and leave to stand for at least 15 minutes

To make the Bechamel
Melt the butter, add the flour, stir in the milk and bring to a boil, stirring constantly until the sauce has thickened. Season to taste with salt.
Melt a little butter in a non-stick shallow pan and make thin pancake with the batter.
In a mixing bowl, combine the cheese, prosciutto and béchamel mix well. Spread the pancakes with 2 Tbsp of filling and roll them up, and into pieces approximately 1to 2 inches long. Grease a soufflé dish and lay the pieces of pancake in it. Bake in a preheated oven at 300 Degrees F for 15 minutes.

A Menu Staple with a Mountain Twist

2009-10-07T19:15:00.000-07:00

Peas and Prosciutto is probably Chef Titina's favorite side dish. It's a delicious pairing, easy to make, and it goes well chicken, pork or beef. This week, she's serving it with Braciole al Ragu (beef rolls in heavy sauce), the centerpiece of her popular Napoli cooking class menu.

But her husband, Capri Flavors owner, Costanzo won't be there for dinner. He's off in the Italian Alps (photo 2 above) , attending the annual Speckfest. Speck is regional speciality from the beautiful mountains of South Tyrol, that part of Italy that was in Austria until about 90 years ago.

A choice cut of pork that is air-dried like prosciutto, speck has one big difference--it's smoked.

Try its unique flavor in place of prosciutto in favorite dishes like Chef Titina's peas. (recipe follows) Or go to http://www.speckfest.it/ and click on the English language tab, then search recipes. You'll be putting a new flavor on the table, one that brings to mind beautiful vistas, cool temperatures and clear mountain air scented with wood smoke.

Here's Titina's recipe. Give it a mountain twist with speck.

Piselli al Prosciutto

Spring Peas with Prosciutto

Ingredients:

1 ½ lb (750 g) fresh or frozen peas

4 tablespoons extra virgin olive oil

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

2 large cloves garlic, finely chopped; or ¼ cup onion, chopped

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

3 tablespoons parsley, finely chopped

salt and freshly ground black pepper

Serves 4; Preparation: 15 minutes; Cooking: 25 minutes; Level of difficulty: Simple

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.

A Sweet Bread for Fall From Chef Michael

2009-10-04T16:46:00.000-07:00

Apple trees are heavy with fruit this week in Northeast Italy. It's a prefect time for a Venetian Apple Cake.

That's what chef Michael is making in Titina's kitchen as he kicks off a series of Italian Deserts Classes. (Select Wednesday nights 6-9)

Michael, who lived in Italy for 7 years, says that this sweet, spicy treat is one of the seasonal dishes that Italians from that region make once a year.

Here's another favorite seasonal recipe from Michael's collection--Schiacciata or Sweet Grape Bread, which is made in Tuscany when the grapes are harvested every fall.

At home or on the job in the kitchen of a five star, five diamond hotel, Michael uses metric measurements . He suggests that all home bakers do the same.

"I weigh just about everything when I cook--It's far more accurate and quicker."

He says scales are inexpensive and can be found at found at chains like Target, and Bed, Bath and Beyond.

Read last weeks post for Michael's full class line up. And check out this web site he likes http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm for more information on converting metric to US

Schiacciata con l'uva: Sweet Grape Bread

Schiacciata (Ski-a-cha-tah) means crushed, flattened or squashed in Italian, and is the name for flatbread in Tuscany. Both savory and sweet versions of schiacciata are found there. In general, savory schiaciatta is made using bread dough as the base, much like the pizza and focaccia in other regions of Italy. The addition of olive oil and sugar to the bread dough results in a sweet schiacciata.

INGREDIENTS
For the base:
500 g flour
25 g yeast
pinch of salt
60 g white sugar
15 grains of anise seeds or 1sp Sambuca or 1/2 tsp anise extract
3-4 cups of water

For the topping:
1 kg big black, juicy grapes
100 g powdered sugar
a few twigs of fresh rosemary (optional)
6-8 tablespoons extra virgin olive oil

Warm the water and dissolve the yeast completely. On a clean surface, place the flour, salt and sugar and mix. Form into a small heap with a well in the center. Slowly pour the dissolved yeast into the center, mixing with the flour until all of the yeast water is incorporated. Knead the dough for 5-10 minutes, like for bread, until it is smooth and elastic. Cover and place in a warm place until it has doubled in size.
In a small saucepan warm the olive oil with the rosemary. As soon as the rosemary starts to sizzle, remove saucepan from the heat, throw away the rosemary and let the oil cool.
Preheat the oven to 175C (350F). Grease a rectangular baking pan (around 50 x 20 cm or 13 x 9 inch). Roll out the dough to about 1 cm thick (1/2 inch), and wide enough to have the dough overlapping the edges of the pan by about 2-3 cm (1 inch) all around. Place the dough on the pan and cover it completely with the grapes. Dust the grapes with the sugar and rosemary, then drizzle the olive oil over all of this. Fold the edges of the dough over on top of the grapes around the border, pinching the corners to make the schiacciata rectangular in form.

Bake the schiacciata for 30 minutes. You might want to place another pan underneath, because the grapes' juice could drip out over the edges of the pan. Let cool and serve with a bit of honey on top.
Buon appetito!

A Sweet Finish--Chef Titina's Tiramisu

2009-09-12T14:03:00.000-07:00

Americans love this desert. There's a version on almost every Italian restaurant menu, and in almost every Italian cookbook. Capri Flavors cooking students who sign up for the Fiesole menu (featured again next week--see details below) are always excited about the Tiramisu.

Chef Titina's take on the famous desert is classically simple and traditional. As in most of her cooking, ingredients are very important. They should be of the highest quality and as authentic as possible.

Don't skimp on the cocoa Titina advises. She always reaches for the one pound bag of imported Cacao from Elenka that Capri Flavors sells to pastry shops, restaurant chefs and home cooks who really like chocolate

One more hint--if you want the authentic Italian "pick me up flavor" of Tiramisu, use espresso beans to make your coffee. (Also available at Capri Flavors. Coffee is one of their biggest sellers.)

Here's the recipe Chef Titina's cooking students always can't wait to taste:

Tiramisu
Classic Italian Dessert

Ingredients:
36 ladyfinger cookies
1 lb or 450 grams mascarpone cheese
5 egg yolks
1 whipped egg
½ lb or 250 grams sugar
12 ESPRESSO cups (approx. 3 oz each) of black coffee (no sugar added)
1 small glass of liquor of your choice (Cognac or Brandy)
powdered plain cocoa

Serves: 6-8; Preparation time: 20 minutes; Cool Time: 2 hours; Level of Difficulty: Simple

Beat the egg yolks together with sugar in a bowl until a frothy mixture results; stir in the cheese and mix carefully. Add the whipped egg and then the liquor. Mix well into a smooth cream.
In a baking dish, spread a layer of cream, soak the ladyfingers in coffee, turning them on both sides and then line them on top of the cream. Pour a second layer of cream onto the ladyfingers and then arrange more ladyfingers soaked in coffee on top of the cream. Top with another layer of cream, spreading it evenly with a spatula. Using a sieve, sprinkle the powered cocoa generously over the cream. Put into the refrigerator for at least two hours.
The “Tiramisu” is at its best if you prepare it one day in advance.

Fiesole Menu

Risotto alla Milanese (Risotto with Mushrooms)

Maiale al Finocchio (Pork with Fennel)

Peperoni Saltati (Bell Pepper Saute)

Tiramisu (Classic Italian Dessert)

Fiesole Menu schedule

Mondays : 8/17, 9/21, 10/20, 11/30

Fridays : 8/21, 9/25, 10/30, 12/4.

A Cook Class All-Star--Limoncello

2009-09-09T18:44:00.000-07:00

This week in Titina's Kitchen--a cake from her home island of Capri, flavored with the Island's signature liqueur, Limoncello.

You can find this potent, sweet, ultra-lemony drink in area liquor stores. But if you want the authentic limoncello experience, make your own. The recipe (below) is a cooking class all-star, treasured by Titina's students, many of whom make it annually for holiday gifts.

Limoncello is good for flavoring cakes, and cheese cakes, great in icings, and wonderful mixed with sparkling Italian soda.

In Chef Titina's kitchen at Capri Flavors, a bottle always comes out of the freezer at the end of the class meal.

Servings are tiny, in special imported ceramic cups made just for drinking limoncello. The drink should be sipped slowly and savored along with good conversation at the end of the meal. Taking time to enjoy wonderful food, laughing and lingering at the table is one of the most important lessons in Chef Titina's kitchen.

Here's the rest of Monday Night's Class Menu--followed by Chef Titina's limoncello recipe.

Parma Menu

Crespelle al Formaggio e Prosciutto (Cheese and Ham Crepes)

Aragosta al Balsamico (Lobster in Balsamic Sauce)

Melenzane alla Parmigiana (Eggplant Parmesan)

Torta di Capri al limoncello (Capri Cake with Lemoncello)

Parma Menu DatesMonday: 8/3, 9/7, 10/12, 11/6

Friday: 8/7, 9/11, 10/16, 11/20

Titina's Limoncello

Ingredients:
¾ Liter of pure grain alcohol (Everclear)
8 lemons very fresh and a little green
1 ½Liter water
1 cup of sugar

Makes : 2 ¼liter limoncello

In cold running water wash the lemons well. Dry them and peel them very thin, being careful not to peel the white of the lemon. In a glass container big enough for a 2-Liter minimum, pour the alcohol and add to it the lemon peels.
Close the container and keep it in a cool place for 15 days. After the 15 days have elapsed go back to it and add the following mixture: boil in a pot the water and the sugar and let it boil for 10 minutes. This mixture must be left to cool.
Once cool, add the sugar/water to the container together with the lemon peels and the alcohol that have marinated. Close the container and let it stay for another 3 or 4 days after which remove the lemon peels and pour the liquid in bottles ready for drinking.
I prefer to keep it in a freezer and to drink it ice cold. It is a nice digestive and ends the dinner with a beautiful taste.

Fried Peppers--No Recipe Required

2009-09-02T17:03:00.000-07:00

Capri Flavors Chef Titina often makes Peperoni Saltati or Bell Pepper Saute in her cooking classes. It is beautiful and flavorful side dish and it's so adaptable. In summer, she may add chopped, drained eggplants and a fresh tomato from her garden. In winter, the eggplant might be omitted, and the peppers and tomato come from a jar.

But this time of year, as late summer gardens are winding down, the bulls horn-type peppers Italians love for frying (photo above) are in abundance.

If you're lucky enough to have a plant, it will might give you peppers until first frost (November here in North Carolina). If you're shopping at local farmers markets, there are several varieties to look for--cubanelle, sweet banana. The names are not really that important. What you want is an elongated pepper (think bulls horn shape) with a thin skin. Unlike bell peppers, these frying peppers don't need peeling. And cooking them is so simple--there's really no recipe required.

Here's how Capri Flavors Chef Titina deals with a bumper crop of frying peppers--

Wash and dry peppers. Cut in half and remove stems and seeds.

Heat olive oil in large frying pan. Then add peppers and fry until golden brown.

Reduce heat. Add chopped garlic, a chopped tomato, salt and pepper.

Cover and cook about 10 minutes, until peppers and tomatoes soften and blend.

Sprinkle with fresh basil or a pinch of oregano. Adjust seasonings and serve.

Love that Risotto

2009-08-26T08:35:00.000-07:00

If only stirring risotto was always this much fun. The photo above is one of Capri Flavors Chef Titina's favorites. It shows the perfect cooking class moment--wine, food and love.

But how often can we cook like this at home? On Friday, Chef Titina broke from the recipe and gave her class a hurry up tip for risotto. After stirring in all the stock and bringing the rice back to a simmer, they covered the pot and put it in a 450 degree oven. 20 minutes later, the risotto was done and ready for the final additions. The results were delicious, and the risotto makers got to relax.

And while the mushrooms were great with the pork and fennel on the menu (below), feel free to stream line with easier additions. Peas and cheese are great.

Just remember--if you're having a lot of fun stirring, by all means, stick with recipe. But if you have other things to do, pop it in the oven while you great the cheese or make a salad. You'll still have great risotto.

Risotto alla Milanese - Risotto with Mushrooms

1,1/3 cup dried wild mushrooms, preferably porcini
2 cups fresh cultivated mushrooms
Juice of 2 lemons
l/3 cup butter
2 Tbsp. finely chopped parsiey
4 cups beef or chicken stock, preferably home-made
2 Tbsp. olive oil
I small onion, finely chopped
2 cups medium-grain risotto rice, such as Arborio
2 cup dry white wine
Salt and freshly ground black pepper
3 Tbsp. freshly grated Parmesan or Romano cheese
Chopped parsley

Serves 3-4; Preparation: 45 minutes; CookingTime: 35 minutes;

Level of difficuty: Medium

Place the dried mushrooms in a small bowl with about 2 cups warrn
water. Soak for at least 40 minutes. Rinse the mushrooms thoroughly.
Filter the soaking water through a strainer lined with paper towels, and reserve. Wipe the
fresh mushrooms with a damp cloth, and slice finely. Place in a bowl and toss with the
lemon juice.

In a large heavy frying pan or casserole melt one third of the butter. Stir in the
fresh sliced mushrooms and cook over moderate heat until they give up their juices, and begin
to brown. Stir in the parsley, cook for 30 seconds more, and remove to a side dish. Place
the stock in a saucepan. Add the mushroom water, and simmer until needed. Heat another
third of the butter with the olive oil in the same pan the mushrooms were cooked in. Stir in
the onion, and cook until it is soft and golden. Add the rice, stirring for 1-2 minutes to coat
it with the oils. Add the soaked and sauted mushrooms, and mix well Pour in the wine,
raise the heat slightly, and cook until the wine evaporates.

At this point you can add all the hot stock, bring back to a simmer, cover and place in a 450 degreee oven for 20 minues or continue with the steps below.

Add one small ladleful of the hot stock. Over moderate heat cook until the stock is absorbed or evaporates, stirring the rice with a wooden spoon to prevent it from
sticking to the pan. Add a little more stock, and stir until the rice dries out again. Continue
stirring and adding the liquid a little at a time. Add salt and pepper. Continue cooking, stirring
and adding the liquid until the rice is aldente, or tender but still firm to the bite. The
total cooking time of the risotto is 20 minutes.

Both methods reume here: Remove the risotto pan from the heat. Stir
in the remaining butter, parsley, and the Parmesan or Roman. Grind in a little black pepper,
and taste again for salt. Allow the risotto to rest for 3-4 minutes before serving.

Here's the rest of Friday night's menu

Fiesole Menu

Risotto alla Milanese (Risotto with Mushrooms)

Maiale al Finocchio (Pork with Fennel)

Peperoni Saltati (Bell Pepper Saute)

Tiramisu (Classic Italian Dessert)

Fiesole Menu schedule Mondays : 8/17, 9/21, 10/20, 11/30

Fridays : 8/21, 9/25, 10/30, 12/4.

No Fear Eggplant

2009-08-20T14:05:00.000-07:00

By the time Capri Flavors Chef Titina’s students arrive for the evening class, the eggplant has already been draining for hours. Eggplant is easy if you remember to start early in the day. A lot of cooks shy away from this beautiful vegetable because they’ve heard (or learned the hard way) that it can be bitter. Titina handles this by buying fresh, using it quickly and salting and draining or purging eggplant before she cooks it.

Think--slice it, salt it and walk away.

Not so hard and more than worth the trouble for this classic Italian taste.

This week, Titina is teaching students to fry eggplant with bell peppers and garlic, adding a chopped tomato near the end of cooking. Peperoni Saltati is a big hit on her Fiesole menu. (the pork with fennel is also delicious)

But when it comes to eggplant, the headliner is, of course, Eggplant Parmesan. Lots of students sign up just to learn the secrets of this dish that is so well know in America. Here’s Titina’s authentic recipe. Just don’t forget to slice, drain and walk away.

Melanzane alla Parmigiana
Eggplant Parmigian

Ingredients:
2 lbs eggplants
2 eggs, whisked
Oil, for frying
1 lb mozzarella sliced
1/3 cup grated parmesan cheese
Salt
Fresh basil
Sciuè-Sciuè sauce (see following page for recipe)
1/2 lb asiago cheese

Serves 4; Preparation: 30 minutes; Cooking: 45 minutes; Level of Difficulty: Easy

Wash the eggplants. Cut into long slices about 1/2 inch wide, sprinkle with salt, and leave to drain for 1 hour.
Meanwhile, make the tomato sauce (Chiummezzana or Sciuè-Sciuè sauce).
Pat the sliced eggplant dry with paper towels. Coat in whisked eggs. Heat the oil in a large frying pan (non stick) add one layer of eggplant, and cook over low to moderate heat, turn and cook on the other side. Remove from the pan, and repeat with the remaining slices.
Preheat the oven to 380 degrees F. In a wide shallow baking pan spread a little tomato sauce in the bottom, cover with a layer of eggplant. Sprinkle with parmesan and cover with a layer of mozzarella and asiago, spoon on some tomato sauce and add the basil.
Repeat until all the ingredients are used up ending with a covering of tomato sauce and a sprinkling of parmesan on top.
Bake for about 45 minutes.

Where Titina Gets Her Garlic

2009-08-16T17:25:00.000-07:00

Garlic is a critical ingredient in so many of Chef Titina's best recipes. She never cuts corners by using old or sprouted garlic. And her favorite garlic comes from local growers.

Home grown garlic may not be as pretty or large as its globe trotting supermarket cousin, but the flavor is so much brighter. Check out farmers' markets this month and if you see it, by all means give it try. Buy lots of fresh garlic to use in your kitchen and an extra bulb to plant. Garlic is an easy crop that even a beginner can grow successfully. All you need is a sunny spot, several cloves of garlic and about 5 minutes. After that, nature should do the rest.

Garlic is best planted in Fall so start thinking about it. Then follow these four steps.

Work up the soil.

Insert your garlic cloves, cover and water. (You may want to mark the spot so you don't forget)
Green stalks will sprout, grow, and next summer they will flower, then begin to die back.

When the stalks have died away, carefully dig up the garlic bulbs, brush off the dirt and use or store.

A simple project, yet so gratifying, home grown garlic is just one of the ways Capri Flavors Chef Titina makes her food taste so good. Try in fresh garlic in pesto, bruschetta or with any fresh vegetables this time of year.

Titina's Classic Family Recipe

2009-08-13T20:00:00.000-07:00

Quick--before the summer is over--grab some fresh tomatoes and make a Caprese Salad. Capri Flavors Chef Titina has been making this Italian classic all her life. And why not. It was invented in her mother's restaurant kitchen on the island of Capri.
So simple, and yet so innovative in it's time, this delicious paring of sliced tomatoes, mozzarella and fresh basil is a cooking class favorite. You can dress it up or down, adapt it to pasta, pizza, bread or mushroom caps like the photo above. And it's a no-brainer. If you own a knife. a cutting board and can gather a few choice ingredients, you have the perfect summer time starter or light meal.
Here is Chef Titina's original recipe. Enjoy it quick...before summer is gone.

4 ripe tomatoes sliced
1 lb fresh mozzarella sliced
A small handful of chopped fresh basil
Salt, pepper and olive oil

Slice and layer tomatoes and mozzarella alternately. Top with basil, salt and pepper , then dress liberally with extra virgin olive oil. (To adapt to pasta or pizza, chop the ingredients and toss)

Prosciutto Made Simple--And Then Some

2009-08-09T09:19:00.000-07:00

Prosciutto makes everything better. There's really nothing like this delicious dried Italian ham in America. Monday night--It was the star of the meal in Titian's kitchen at Capri Flavors when her recipe for Crespelle al Formaggio e Prosciutto took the classic combination of ham and cheese to new heights. Her cooking class students said these wonderful crepes (recipe follows) even out shined the lobster in the her popular menu from the Parma region.

But you don't even have to turn on the stove to impress with prosciutto. It is good enough to stand alone--even better paired with something cool and sweet. In Italy, Prosciutto and Melon is a classic summer starter. You'll find it on almost every restaurant menu.

In Titina's Kitchen, she loves to serve prosciutto with her home grown figs this time of year. (Her dog also loves to eat the figs, by the way, and steals them right off the bush.) These fragile fruit are worth searching for at your local farmers' market. Sliced open with prosciutto on the side they are the perfect contrast of sweet and salty flavors and a great way to celebrate the lazy days of summer.

But if you're feeling a bit ambitious, make some crepes. Here's the recipe that wowed Titina's cooking class this week.

Crespelle al Formaggio e Prosciutto (Cheese and Ham Crepes)

Ingredients:For the batter:

1 cup all-purpose flour

4 eggs

1 cup milk

½cup parsley chopped

1 Tbsp Olive Oil

For the Bechamel Sauce:

5 Tbsp butter

3 cups milk

4 Tbsp all-purpose flour

salt

For the Filling:

1 lb. Of mixed cheeses (Provolone, Fontina, Asiago)

1 lb. chopped mozzarella

½lb. prosciutto cotto (ham) chopped

Serves:8; Preparation Time: 35 minutes: Cooking time: 15 minutes;

Difficulty: medium

To make the batter mix the flour with the eggs, a pinch of salt, the olive oil, milk, chopped parsley and leave to stand for at least 15 minutes

To make the Bechamel

Melt the butter, add the flour, stir in the milk and bring to a boil, stirring constantly until the sauce has thickened. Season to taste with salt.

Melt a little butter in a non-stick shallow pan and make thin pancake with the batter.

In a mixing bowl, combine the cheese, prosciutto and béchamel mix well. Spread the pancakes with 2 Tbsp of filling and roll them up, and into pieces approximately 1to 2 inches long. Grease a soufflé dish and lay the pieces of pancake in it. Bake in a preheated oven at 300 Degrees F for 15 minutes.

Save Summer at its Best with Pesto

2009-08-06T15:39:00.000-07:00

Don’t let the picture scare you. Capri flavors chef Titina makes giant vats of pesto because she puts some away for future classes and freezes jars of it for sale in the store. (They fly off the shelves, by the way) But pesto doesn’t have to be a big project. If you have 5 minutes, a food processor and a few choice ingredients, you can make a great meal for now…and one or two for later.
First buy fresh basil at its peak. Titina grows two patches at the Capri Flavors retail store. Basil is an easy crop that will grow in a small space, but if you don’t have home grown, check your local farmers market. Clumps of Basil are selling for about two to three dollars locally. And the taste? Well--priceless. It is so nice when you can bring a fresh bit of summer out of the freezer later in the year.

Here’s how to make pesto-- Titina style.

You will need:
A bunch of basil. (Plan to use it the same day you buy or harvest. Wash and roll in a kitchen towel to dry. Never refrigerate. )
Pine nuts--a handful or more (Capri flavors sells lovely pine nuts from Italy which are actually shaped differently from the ones at the local gourmet store—and taste so much better)
Parmigiano - reggiano cheese-- A hand full (no need to grate it) Titina cuts it into smallish pieces then lets the processor do the work
A few cloves garlic
Enough olive oil to bind it all and then a little more
Salt and pepper

Process nuts, cheese and garlic. With the processor running, add basil (small stems are ok…but no flowers) Add oil. Then add sea salt and pepper and taste. It should please you…a lot.
Freeze in small jars for use until next summer.

Pesto is great on pasta, pizza, and sometimes right out of the jar at midnight when you crave summer. It is the essence of the season and like most Italian classics, so much better when it’s homemade.

A Simple Classic-Gnocchi

2009-08-01T17:27:00.000-07:00

Last week Titina's cooking class enjoyed making and eating delicious gnocchi in cream sauce. Don't feel bad if you've never heard of the dish. Gnocchi may have been around since Roman times in Italy, but it's not well known in America. Many of Titina's students are also new to these little potato dumplings and a little intimidated until they get their hands in the dough.

They soon learn--gnocchi is not difficult at all.

First thing to remember--the"G" is silent. Say, "no-key" just like you would say those two short words in the states.

Number two--gnocchi has only three ingredients: Potatoes, flour and salt. It's easier to make than pasta...no eggs or machine required...but treated much the same way. The gnocchi are dropped in boiling water, then sauced.

Like a lot of Italian classics, gnocchi relies on a simple recipe and time honored technique. So it's a real education to make it with Capri Flavors Chef Titina. Here's the link for her popular Gnocchi di Patate which she learned in the family restaurant on the beautiful Isle of Capri.

A Great Time for a Great Appetizer--Bruschetta

2009-07-26T09:06:00.000-07:00

Because there's nothing like fresh basil, Capri Flavors Chef Titina grows two large patches of this classic Italian herb every summer. It's a prime ingredient in one of her cooking class favorites, bruschetta. Fresh tomatoes are also at their peak right now, making it the perfect time to try this elegant but easy starter. Since the preparation is simple enough for even a novice cook, Titina likes to use it as a warm up for her classes. Here's how she makes her famous bruschetta-

Slice a baguette into 1/2 inch pieces and toast them in a 350 degree oven for about 10 minutes

Finely chop tomatoes and basil (which have been washed and dried wrapped in kitchen towels)

Mince or press 2-3 cloves of garlic (Titina uses and nifty and inexpensive garlic press that Capri Flavors sells)

Combine tomatoes, herbs, and dress with salt and pepper and lots of olive oil (Titina uses Basso Extra Virgin Olive Oil, a Capri Flavors favorite)

Then spoon over crispy bread and serve.

Like most classic Italian food, it is a simple dish that relies on the best ingredients. Enjoy.

And for Titina's new class schedule, just click. You'll find them all in an early blog posting.

Calzones to die for

2009-07-22T14:59:00.000-07:00

After a short summer break, Capri Flavors Chef Titina is back in kitchen with new menus and recipes that are new new to the cooking classes. Among them--delicious calzones which were a big hit with students this week.

Titina’s version of this Italian classic (titled: Bomboloni Capresi ) are remarkably tender. The filling is simple—fresh mozzarella cheese and ham—all topped with marinara sauce.

Titina’s calzone dough is not the common pizza dough (water, yeast and flour) calzone combination. She adds eggs and milk to the flour, the way her father taught her in the family restaurant on the island of Capri. (He learned the recipe from a chef in Cannes, France)

The calzones are fried…but you’d never know it. They are light, soft, brown and hold on to none of the oil. Again, Titina credits the eggs and milk in dough for the nice light texture.

If you’d like to sample Bomboloni Capresi check out the Capri Menu dates for Titina's classes. Also on the Capri menu another new dish that drew raves--Pollo alle Castagne or chicken and chestnuts. And keep an eye on Titina’s recipe file. Bomboloni Capresi will be coming soon. Right now, she's busy in the kitchen.

Local Peaches at their Peak

2009-07-20T11:07:00.000-07:00

Like all great Italian cooks, Titina prizes fresh, local ingredients. So when North Carolina peaches reached their peak last week, she was a local orchard picking out the best of crop.

Her peaches made the trip from the tree to the freezer in a day. Titina has a vacuum pack machine and she uses it often, freezing fruits, vegetables and summer herbs for the winter months ahead.

Last week's peaches will end up in a Capri Flavors cooking class favorite--Bellini's. You can find many recipes for this popular cocktail but Titina makes it the simplest and most traditional way.

She insists the cocktail needs no garnish. It fact the color is said to be the beauty of the drink. The Italian bartender who invented it supposedly named his hit drink after a favorite background color in the paintings of the great artist Bellini.

Fresh peaches make great Bellini's also...and this is the perfect season for enjoying them. Here are Titina's instructions:

3 ripe white peaches peeled and pureed in the food processor

Mixed with one bottle very cold Procecco (Italian champagne) and enjoy!!

New class schedule

2009-07-19T17:26:00.000-07:00

Since opening the Capri Flavors retail store and classroom kitchen in Morrisville, North Carolina, Titina has taught thousands of people of all ages and skill levels how to cook and enjoy great Italian food. Here are her new 2009 menus for late summer and fall classes.

New Class Menus and Dates

Capri Menu
Limoncello (Lemon Liquor)

Bomboloni Capresi (Friters Filled with Mozzarella and Ham)

Pollo alle Castagne (Chicken with Chestnut Sauce)

Cavolfiori al Gratinati (Cauliflower Gratin)

Torta Caprese (Almond and Chocolate Cake)

Capri Menu Schedule
Capri DatesMonday: 7/20, 8/24, 9/28, 11/2Friday: 7/24, 8/24, 9/28, 11/2

Napoli Menu

Gnocchi di Patate (potato dumplings)

Braciole al Ragu’(Beef Rolls in Heavy Sauce)

Piselli al Prosciutto (Peas and Prosciutto)

Pastiera Napoletana (Italian Easter Cake)

Napoli Menu Schedule
Napoli DatesMonday: 7/27, 8/31, 10/5, 11/9Friday: 7/31, 9/4 , 10/9, 11/3

Parma Menu
Crespelle al Formaggio e Prosciutto (Cheese and Ham Crepes)

Aragosta al Balsamico (Lobster in Balsamic Sauce)

Melenzane alla Parmigiana (Eggplant Parmesan)

Torta di Capri al limoncello (Capri Cake with Lemoncello)

Parma Menu Schedule
Parma DatesMonday: 8/3, 9/7, 10/12, 11/6Friday: 8/7, 9/11, 10/16, 11/20

Cremona Menu
Polenta ai Funghi (Polenta with Mushrooms)

Anatra in Salsa (Duck in Cognac Sauce)

Escarole con Pinoli (Spinach Sauteed with Golden Raisins and Pine Nuts)

Crema Caramellata (Creme Caramel)

Cremona Menu Schedule
Cremona DatesMonday:8 /10, 9/14, 10/19,11/23Friday: 8/14, 9/18, 10/23, 11/27

Fiesole Menu
Risotto alla Milanese (Risotto with Mushrooms)

Maiale al Finocchio (Pork with Fennel)

Peperoni Saltati (Bell Pepper Saute)

Tiramisu (Classic Italian Dessert)

Fiesole Menu schedule
Mondays : 8/17, 9/21, 10/20, 11/30Fridays : 8/21, 9/25, 10/30, 12/4.

Private Classes with Titina

Titina's Private cooking classes are also very popular and a great way for 10-14 people to celebrate a special occasion. Gift Certificates for private classes are often given in honor of birthdays, anniversaries, or a job well done. These special meals can be scheduled at lunch (prefect for co-workers) or dinner. Three menus are available to choose from. Call Jennifer at Capri Flavors 1-800-861-5440 or 919-462-9255 , (ext.706) to find out more.

Private Class Menu I

Pasta alla Norma - Pasta with Fried Eggplant
Maiale al Finocchio- Pork Tenderloin with Fennel
Piselli al Prosciutto - Spring Peas with Prosciutto
Torta Caprese - Almond and Chocolate Cake
Private Class Menu II

Risotto alla Milanese- Risotto with Mushrooms
Pollo alla Cacciatore - Chicken Cacciatore
Cannellini e Scarole - Cannellini and Escarole Saute
Tiramisu - Classic Italian Dessert
Private Class Menu III

Spaghetti Crespati - Crispy Spaghetti
Melenzane alla Parmigiana - Eggplant Parmesan
Gamberetti e Fagioli Cannellini-Shrimp with white Beans
Affogato al Caffe Espresso - Espresso Drowned Ice Cream