Need a Special Business Lunch? Cook with Titina

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

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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--

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