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

 

Simple Summer Crepes

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. 

 

 

 

 

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

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. 

A Favorite Ingredient--Prosciutto

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

A Recipe for Wealth--Titina's Cotechino Recipe

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

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/