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

Easy Summer Caprese Pasta

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

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

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

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

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

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

One More Way to Cook with Titina--Private Classes

Titina's popular Monday and Friday night cooking classes at Capri Flavors in Morrisville, NC are great for couples, individuals or smaller groups.  But if you want to celebrate with 10-18 people, consider booking a private class. 

Popular with businesses and families celebrating special occasions, private classes are a great way to bring people together for a fun, interactive and memorable evening.  This spring, there are four private class menus to choose from--each made up of favorite regional Italian dishes:

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

Pasta e Fagioli
Pasta with Beans
Pollo alla Cacciatore
Chicken Cacciatore
Polenta con Rapini
Polenta with Broccoli Rabe
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

Private Class Menu V

Orecchiette Con Broccoli di Rape
Pasta rings with Broccoli
Parmigiana di Melenzane
Eggplants Parmigiana
Portobello alla Caprese
Grilled Portobello with Caprese
Torta di Capri al Limoncello

Capri Cake with Limoncello

Titina's Private Classes Available on Tuesday, Wednesday, Thursday, and Saturday Evenings beginning at 6. Mid-day classes can also be arranged.

Minimum attendance is10 people

$60.00 per person (gratuity not included)

Call (919) 462-9255 or 919 749-3656 for more information

Or e-mail cvuotto@gmail.com and Capri Flavors will contact you within two business days.

New Cooking Class Menus for Spring and Summer 2012

From artichokes to eggplants; red meat to new seafood dishes--There's something for everyone in the latest Capri Flavors Cooking Class line up. 

Taught by acclaimed Italian chef, cookbook author, and Capri native,  Titina Vuotto, each class covers a complete meal from appetizer though dessert. 

Students help prepare the dishes, then enjoy the fruits of their labors around Titina's big Italian table. 

Classes are held Monday and Friday evenings, beginning at 6pm.  Students may bring wine, or purchase hand-selected Italian wines in the Capri Flavors retail store. 

Here are the new menus and dates:

Capri Menu
Gnocchi di Patate (Potato Dumplings)
Braciola al Ragu (Steaks with Gravy)
Rotolo di Melenzane (Rolls of Eggplants)
Torta di Capri al Limoncello (Capri Cake with Lemoncello)
Mondays: 4/16, 5/7, 6/4, 7/2
Fridays: 4/20, 5/11, 6/8

Sardegna Menu
Malloreddus Pasta con Salsiccia (Pasta Mallordeddus with sausages)
Cozze Gratinate (Mussel Gratin)
Carciofi alla Sarda (Sardinian Style Artichokes)
Sabadas (Ravioli with Honey)
Mondays: 4/23, 5/14, 6/11
Fridays: 5/18, 6/15

Sicilia Menu
Anelletti con Melenzane (Anelletti Pasta with Eggplants)
Sogliola al Basilico (Sole Flients with Basil)
Cavolofiore Gratinato (Cauliflower au Gratin)
Sfingi San Giuseppe (Saint Joseph's Cram Puffs)
Mondays: 4/30, 5/21. 6/18
Fridays: 5/4, 5/25, 6/22

Liguria Menu
Pappardelle ai Funghi (Pasta Pappardelle with Mushrooms)
Aragosta in Crema (Lobster in Cream)
Zucchine alla Menta (Fried Zucchine with Mint)
Crema Caramellata (Cream Caramel)
Mondays 5/7, 5/28, 6/25
Fridays: 5/11, 6/1. 6/29

For more info call, 919 749-3656 or book on-line at www.capriflavors.com

New Menus and a Great Gift Idea

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

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

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/

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

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.

Titina's Kitchen Garden and a Recpie for Spring Greens

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.

Back to the Roots of Pizza

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.

Chef Titina Chooses Winter Class Menus

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

How to Eat like an Italian

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)

Great Italian Food for Fall

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

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.