Titina says Time to Pinch Back your Basil

It's high summer and Chef Titina is taking a break from her popular cooking classes until the 15th of August.  But that doesn't mean she's not cooking.  Lots of classic Italian summer dishes  are on the menu in Titina's Kitchen and many of them call for basil.

When it comes to this wonderful herb, Capri Flavors Chef Titina is a true master.  Descended from a long line of famous Capri chefs, she has always known, grown and cooked with basil. 

An easy-to-grow annual, basil completes its life cycle in a single season, growing, flowering and producing new seed before being killed by autumn frosts. 

Titina says the herb's flavor is at it's peak just before the plant flowers, so to extend the season, she regularly pinches the blossoms off.

If you're growing basil, start pinching now.  You'll enjoy the best flavor longer that way. 

Here are a  few more tips from Chef Titina for dealing with this wonderful herb: 

•  Home grown is best.  Titina tends basil plants in pots and her small but productive garden at the Capri Flavors retail store. 
• Basil likes warm temperatures, full sun, and lots of water.  Given those, it's really easy to grow. 
• Wash and dry at room temperature.  Titina cuts and washes  branches several hours before she plans to use them, then wraps in kitchen towels, which are left on the counter to dry. 
• Never refrigerate basil. 
• Finally, basil makes wonderful pesto.  Here's a link to instructions in an earlier post http://fromtitinaskitchen.blogspot.com/2010/09/last-taste-of-summer-from-titinas.html. 
• Or grind basil in the food processor and mix with olive oil.  Freeze it jars to preserve the taste of summer all year long. 

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. 

Big Rewards from Titina's Small Garden

You don't need a lot of space to grow a great summer vegetable garden. 

In Capri Flavors Chef Titina's little garden--lots of flavor for her upcoming cooking classes. 

Basil, of course.  Titina will harvest and chop this classic Italian herb for bruschetta, the wonderful appetizer she uses as a starter, sometimes served with fresh peach Bellinis on the side.

And more than half the bed is rimmed with zucchini squash.  Titina will let some grow to maturity, but fried squash blossoms are an Italian delicacy.  Look for it on the menu in as the weather warms. 

Note:  The chef's husband Costanzo reports that classes are going well.  A limited number of  seats remain for the current schedule.  Check the web site or give them a call.  919-462-9255

Discover one of the World's most Beautiful Destinations--

Check out the latest issue of Smithsonian Magazine for a stunning look at
Chef Titina's home island of Capri. http://www.smithsonianmag.com/travel/The-Lure-of-Capri.html

Great insight into this tiny rock in the Bay of Naples that has played host to Roman Emperors, Russian revolutionaries, and movie stars like Kurt Douglas and Brigitte Bardot.

And for a taste of the island, check out Titina's  Sping Capri Menu .
It features local specialties like Lobster in Red Sauce and her husband Costanzo's favorite, Pasta with Zucchine.

Each 5 course meal is prepared by students in Titna's large kitchen classroom. Then everyone eats, talks and laughs around her her big Italian table. Ask Costanzo to tell you the story of Capri- Lenin link. Fascinating. 

Here's Titina's Spring Class Schedule. For more info call 919 462-9255.

AMALFI Menu

Linguine con Calamari    Linguine with Calamari
Pollo alla Cacciatora    Chicken Cacciatora
Cavolofiore Stufato    Cauliflower Saute
Crema Caramellata   Creme Caramel

Amalfi Dates
Monday:5/16, 6/13, 7/11,
Friday: 5/20, 6/17, 7/15,

NAPOLI Menu

Spaghetti “Sciue’-Sciue’”    Spaghetti in Cherry Tomatoe Sauce
Aragosta Marinara      Lobster in red Sauce
Peperoni Saltati      Bell Peppers Saute’
Insalata di Arance      Orange Salad

Napoli Dates
Monday: 5/2 , 5/30, 6/27,
Friday: 5/6, 6/3, 7/1,

CAPRI Menu

Penne alle Zucchine    Pasta with Zucchine
Aragosta Marinara     Lobster in red Sauce
Melenzane alla Parmigiana     Eggplant Parmigiana
Torta di Capri    Almond and Chocolate Cake

Capri Dates
Monday: 4/25, 5/23, 6/20,
Friday: 4/29, 5/27, 6/24,

SORRENTO Menu

Gnocchi al Ragu'  Gnocchi in Meat Sauce
Infltini     Barciole
Crocchette di Patate  Potato Croquettes
Tiramisu
Sorrento Dates
Monday: 5/9, 6/6, 7/4,,
Friday: 5/13 6/10, 7/8,

Spring Classes in Titina's Kitchen

The new schedule is in!  April 3 til July 14, Let's Cook with Titina offers four rotating menus based on cooking class favorites:
Lobster, Calamari, Tiramisu--all the Southern Italian classics are in Titina's  Spring Class Schedule--

So dine out in Capri, Napoli, Sorrento or Almafi--without leaving the triangle.

But book early.  Titina's classes have been setting records since last fall fall.    Lots of students, lots of gift certificates and lots of feedback from happy customers who say they can't wait to book another class.

Call Capri Flavors  (919-462-9255) or sign up on line to enjoy a great night out Cooking with Titina at Capri Flavors

SORRENTO Menu
Gnocchi al Ragu’    Gnocchi in Meat Sauce
Involtini      Braciole
Crocchette di Patate     Potatoes Croquettes
Tiramisu’

Sorrento Dates
Monday: 5/9, 6/6, 7/4,,
Friday: 5/13 6/10, 7/8,

AMALFI Menu
Linguine con Calamari    Linguine with Calamari
Pollo alla Cacciatora    Chicken Cacciatora
Cavolofiore Stufato    Cauliflower Saute
Crema Caramellata   Creme Caramel

Amalfi Dates
Monday:5/16, 6/13, 7/11,
Friday: 5/20, 6/17, 7/15,

NAPOLI Menu
Spaghetti “Sciue’-Sciue’”    Spaghetti in Cherry Tomatoe Sauce
Aragosta Marinara      Lobster in red Sauce
Peperoni Saltati      Bell Peppers Saute’
Insalata di Arance      Orange Salad

Napoli Dates
Monday: 5/2 , 5/30, 6/27,
Friday: 5/6, 6/3, 7/1,

CAPRI Menu
Penne alle Zucchine    Pasta with Zucchine
Aragosta Marinara     Lobster in red Sauce
Melenzane alla Parmigiana     Eggplant Parmigiana
Torta di Capri    Almond and Chocolate Cake

Capri Dates
Monday: 4/25, 5/23, 6/20,
Friday: 4/29, 5/27, 6/24,

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. 

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