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.

A Cook Class All-Star--Limoncello

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.