Private Parties in Titina's Kitchen

In addition to her regularly scheduled cooking classes, Capri Flavors Chef Titina offers private classes for groups of 10-14. 

A unique and unforgettable group activity,  cooking with Titina is a fun way to celebrate and entertain business groups. 

Choose from 3 delicious Italian menus for the Winter 2013 Season:

Private Class Menu I
Capellini con Gamberoni - Capellini pasta with Tiger Shrimp
Rotolo di melanzane - Eggplant Rolls
Insalata Caprese - Caprese Salad

Tiramisu

Private Class Menu II

Linguine alle Zucchine - Linguine pasta with Zucchine
Pollo alla Cacciatore - Chicken Cacciatore
Cavolofiore Gratinato - Cauliflower Gratin
Torta di Capri - Capri Cake

Private Class Menu III

Penne al Prosecco - Penne Pasta with Prosecco
Filetto di Manzo alla Genovese - Beef Tenderloin Genovese Style
Patate e peperoni fritti - Fried Potates and Peppers
Insalata di Frutta con Gelato - Fruit Salad with Gelato

4 New Menus--2 New Cities--Titina's Winter Classes 2013

New for 2013, Capri Flavors Chef Titina Vuotto  offers her popular Italian cooking classes on Friday nights only.  Sign up early for those special classes around Valentines Day and favorite menus from the heart of Italy. 

Plus this winter--Titina explores the cuisine of two new Italian cities with her students: The cultural melting pot of Livorno, an important Tuscan seaport, and Olbia, the ancient Greek colony in Northeast Sardinia. 

To learn more or book your cooking class, go to Capri Flavors.com.  Private classes are also available for groups of 10-14 people. 

Sorrento January 4, Feb 1, March 1
Gnocchi al Ragu’
Gnocchi with Ragout

Aragosta in Crema
Lobster with Cream

Fagiolini al Vincotto
Green Beans with Vincotto

Torta di Capri
Capri Cake

Livorno January 11, February 8, March 8
Penne al Salmone
Penne with Salmon

Parmigiana di Melenzane
Eggplant Parmesan

Calamari Fritti
Fried Calamari

Gelato al Limoncello

Bologna January 18, February 15, March 15

Lasagna alla Bolognese
Lasagna Bolognese Style

Pollo alle Mele (Curry)
Chicken with Apples (Curry)

Piselli al Prosciutto
Peas with Prosciutto

Tiramisu

Olbia January 25, February 22, March 22

Malloreddu con Salsiccia
Malloreddu pasta with sausages

Cozze al Gratin
Mussels Gratin

Asparagi con Prosciutto
Asparagus with Prosciutto

Sabadas
Cheese Fritters with Honey

 

Cook with Capri Flavors Chef Titina This Fall

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

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

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

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

Capri Menu

Bomboloni Capresi (Fritters filled with Mozzarella and Ham)
Pollo al Curry (Chicken Curry)
Insalata Caprese (Caprese salad)
Torta di Capri  (Capri Cake )

Dates:
Monday: 8/20, 9/17, 10/15, 11/12,
Wednesday:8/22, 9/19, 10/17, 11/14
Friday: 8/24, 9/21, 10/19, 11/16

Bologna Menu

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

Sorrento Menu

Gnocchi alla Robiola (Gnocchi with Robiola Cheese)
Sogliola alla Mugnaia (Sole Filets with Basil)
Insalata Capricciosa (Capricious Salad)
Torta della Nonna (Grandmother Cake)
Dates
Monday: 9/3, 10/01, 10/29, 11/26
Wednesday: 9/5, 10/03, 10/31, 11/28
Friday: 9/7, 10/5, 11/02, 11/30

Firenze Menu
Ribollita (Tuscan Reboiled Soup)
Aragosta in Crema (Lobster with Cream)
Finocchi alla Mozzarella (Fennel with Mozzarella)
Crema Caramellata (Cream Caramel)
Dates
Monday: 9/10, 10/08, 11/5, 12/3
Wednesday: 9/12, 10/10, 11/7, 12/5
Friday: 9/14, 10/12, 11/9, 12/7

Chiacchere Di Carnevale--the Napoli Way

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. 

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

________________________________________

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

                     

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

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

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

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

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

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

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

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

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

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

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--

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--

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.

Sweets for Easter and Beyond

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

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.