A Sweet Finish--Chef Titina's Tiramisu

Americans love this desert. There's a version on almost every Italian restaurant menu, and in almost every Italian cookbook. Capri Flavors cooking students who sign up for the Fiesole menu (featured again next week--see details below) are always excited about the Tiramisu.

Chef Titina's take on the famous desert is classically simple and traditional. As in most of her cooking, ingredients are very important. They should be of the highest quality and as authentic as possible.

Don't skimp on the cocoa Titina advises. She always reaches for the one pound bag of imported Cacao from Elenka that Capri Flavors sells to pastry shops, restaurant chefs and home cooks who really like chocolate

One more hint--if you want the authentic Italian "pick me up flavor" of Tiramisu, use espresso beans to make your coffee. (Also available at Capri Flavors. Coffee is one of their biggest sellers.)


Here's the recipe Chef Titina's cooking students always can't wait to taste:

Tiramisu
Classic Italian Dessert

Ingredients:
36 ladyfinger cookies
1 lb or 450 grams mascarpone cheese
5 egg yolks
1 whipped egg
½ lb or 250 grams sugar
12 ESPRESSO cups (approx. 3 oz each) of black coffee (no sugar added)
1 small glass of liquor of your choice (Cognac or Brandy)
powdered plain cocoa


Serves: 6-8; Preparation time: 20 minutes; Cool Time: 2 hours; Level of Difficulty: Simple



Beat the egg yolks together with sugar in a bowl until a frothy mixture results; stir in the cheese and mix carefully. Add the whipped egg and then the liquor. Mix well into a smooth cream.
In a baking dish, spread a layer of cream, soak the ladyfingers in coffee, turning them on both sides and then line them on top of the cream. Pour a second layer of cream onto the ladyfingers and then arrange more ladyfingers soaked in coffee on top of the cream. Top with another layer of cream, spreading it evenly with a spatula. Using a sieve, sprinkle the powered cocoa generously over the cream. Put into the refrigerator for at least two hours.
The “Tiramisu” is at its best if you prepare it one day in advance.





Fiesole Menu


Risotto alla Milanese (Risotto with Mushrooms)


Maiale al Finocchio (Pork with Fennel)


Peperoni Saltati (Bell Pepper Saute)


Tiramisu (Classic Italian Dessert)


Fiesole Menu schedule


Mondays : 8/17, 9/21, 10/20, 11/30


Fridays : 8/21, 9/25, 10/30, 12/4.

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.

Fried Peppers--No Recipe Required

Capri Flavors Chef Titina often makes Peperoni Saltati or Bell Pepper Saute in her cooking classes. It is beautiful and flavorful side dish and it's so adaptable. In summer, she may add chopped, drained eggplants and a fresh tomato from her garden. In winter, the eggplant might be omitted, and the peppers and tomato come from a jar.


But this time of year, as late summer gardens are winding down, the bulls horn-type peppers Italians love for frying (photo above) are in abundance.

If you're lucky enough to have a plant, it will might give you peppers until first frost (November here in North Carolina). If you're shopping at local farmers markets, there are several varieties to look for--cubanelle, sweet banana. The names are not really that important. What you want is an elongated pepper (think bulls horn shape) with a thin skin. Unlike bell peppers, these frying peppers don't need peeling. And cooking them is so simple--there's really no recipe required.

Here's how Capri Flavors Chef Titina deals with a bumper crop of frying peppers--

• Wash and dry peppers. Cut in half and remove stems and seeds.



• Heat olive oil in large frying pan. Then add peppers and fry until golden brown.



• Reduce heat. Add chopped garlic, a chopped tomato, salt and pepper.



• Cover and cook about 10 minutes, until peppers and tomatoes soften and blend.



• Sprinkle with fresh basil or a pinch of oregano. Adjust seasonings and serve.

Love that Risotto

If only stirring risotto was always this much fun. The photo above is one of Capri Flavors Chef Titina's favorites. It shows the perfect cooking class moment--wine, food and love.

But how often can we cook like this at home? On Friday, Chef Titina broke from the recipe and gave her class a hurry up tip for risotto. After stirring in all the stock and bringing the rice back to a simmer, they covered the pot and put it in a 450 degree oven. 20 minutes later, the risotto was done and ready for the final additions. The results were delicious, and the risotto makers got to relax.

And while the mushrooms were great with the pork and fennel on the menu (below), feel free to stream line with easier additions. Peas and cheese are great.

Just remember--if you're having a lot of fun stirring, by all means, stick with recipe. But if you have other things to do, pop it in the oven while you great the cheese or make a salad. You'll still have great risotto.

Risotto alla Milanese - Risotto with Mushrooms

1,1/3 cup dried wild mushrooms, preferably porcini
2 cups fresh cultivated mushrooms
Juice of 2 lemons
l/3 cup butter
2 Tbsp. finely chopped parsiey
4 cups beef or chicken stock, preferably home-made
2 Tbsp. olive oil
I small onion, finely chopped
2 cups medium-grain risotto rice, such as Arborio
2 cup dry white wine
Salt and freshly ground black pepper
3 Tbsp. freshly grated Parmesan or Romano cheese
Chopped parsley

Serves 3-4; Preparation: 45 minutes; CookingTime: 35 minutes;

Level of difficuty: Medium

Place the dried mushrooms in a small bowl with about 2 cups warrn
water. Soak for at least 40 minutes. Rinse the mushrooms thoroughly.
Filter the soaking water through a strainer lined with paper towels, and reserve. Wipe the
fresh mushrooms with a damp cloth, and slice finely. Place in a bowl and toss with the
lemon juice.

In a large heavy frying pan or casserole melt one third of the butter. Stir in the
fresh sliced mushrooms and cook over moderate heat until they give up their juices, and begin
to brown. Stir in the parsley, cook for 30 seconds more, and remove to a side dish. Place
the stock in a saucepan. Add the mushroom water, and simmer until needed. Heat another
third of the butter with the olive oil in the same pan the mushrooms were cooked in. Stir in
the onion, and cook until it is soft and golden. Add the rice, stirring for 1-2 minutes to coat
it with the oils. Add the soaked and sauted mushrooms, and mix well Pour in the wine,
raise the heat slightly, and cook until the wine evaporates.

At this point you can add all the hot stock, bring back to a simmer, cover and place in a 450 degreee oven for 20 minues or continue with the steps below.

Add one small ladleful of the hot stock. Over moderate heat cook until the stock is absorbed or evaporates, stirring the rice with a wooden spoon to prevent it from
sticking to the pan. Add a little more stock, and stir until the rice dries out again. Continue
stirring and adding the liquid a little at a time. Add salt and pepper. Continue cooking, stirring
and adding the liquid until the rice is aldente, or tender but still firm to the bite. The
total cooking time of the risotto is 20 minutes.

Both methods reume here: Remove the risotto pan from the heat. Stir
in the remaining butter, parsley, and the Parmesan or Roman. Grind in a little black pepper,
and taste again for salt. Allow the risotto to rest for 3-4 minutes before serving.

Here's the rest of Friday night's menu

Fiesole Menu

Risotto alla Milanese (Risotto with Mushrooms)

Maiale al Finocchio (Pork with Fennel)

Peperoni Saltati (Bell Pepper Saute)

Tiramisu (Classic Italian Dessert)

Fiesole Menu schedule Mondays : 8/17, 9/21, 10/20, 11/30

Fridays : 8/21, 9/25, 10/30, 12/4.

No Fear Eggplant

By the time Capri Flavors Chef Titina’s students arrive for the evening class, the eggplant has already been draining for hours. Eggplant is easy if you remember to start early in the day. A lot of cooks shy away from this beautiful vegetable because they’ve heard (or learned the hard way) that it can be bitter. Titina handles this by buying fresh, using it quickly and salting and draining or purging eggplant before she cooks it.

Think--slice it, salt it and walk away.

Not so hard and more than worth the trouble for this classic Italian taste.

This week, Titina is teaching students to fry eggplant with bell peppers and garlic, adding a chopped tomato near the end of cooking. Peperoni Saltati is a big hit on her Fiesole menu. (the pork with fennel is also delicious)

But when it comes to eggplant, the headliner is, of course, Eggplant Parmesan. Lots of students sign up just to learn the secrets of this dish that is so well know in America. Here’s Titina’s authentic recipe. Just don’t forget to slice, drain and walk away.

Melanzane alla Parmigiana
Eggplant Parmigian

Ingredients:
2 lbs eggplants
2 eggs, whisked
Oil, for frying
1 lb mozzarella sliced
1/3 cup grated parmesan cheese
Salt
Fresh basil
Sciuè-Sciuè sauce (see following page for recipe)
1/2 lb asiago cheese

Serves 4; Preparation: 30 minutes; Cooking: 45 minutes; Level of Difficulty: Easy

Wash the eggplants. Cut into long slices about 1/2 inch wide, sprinkle with salt, and leave to drain for 1 hour.
Meanwhile, make the tomato sauce (Chiummezzana or Sciuè-Sciuè sauce).
Pat the sliced eggplant dry with paper towels. Coat in whisked eggs. Heat the oil in a large frying pan (non stick) add one layer of eggplant, and cook over low to moderate heat, turn and cook on the other side. Remove from the pan, and repeat with the remaining slices.
Preheat the oven to 380 degrees F. In a wide shallow baking pan spread a little tomato sauce in the bottom, cover with a layer of eggplant. Sprinkle with parmesan and cover with a layer of mozzarella and asiago, spoon on some tomato sauce and add the basil.
Repeat until all the ingredients are used up ending with a covering of tomato sauce and a sprinkling of parmesan on top.
Bake for about 45 minutes.

Where Titina Gets Her Garlic

Garlic is a critical ingredient in so many of Chef Titina's best recipes. She never cuts corners by using old or sprouted garlic. And her favorite garlic comes from local growers.

Home grown garlic may not be as pretty or large as its globe trotting supermarket cousin, but the flavor is so much brighter. Check out farmers' markets this month and if you see it, by all means give it try. Buy lots of fresh garlic to use in your kitchen and an extra bulb to plant. Garlic is an easy crop that even a beginner can grow successfully. All you need is a sunny spot, several cloves of garlic and about 5 minutes. After that, nature should do the rest.

Garlic is best planted in Fall so start thinking about it. Then follow these four steps.

• Work up the soil.


• Insert your garlic cloves, cover and water. (You may want to mark the spot so you don't forget)
  
• Green stalks will sprout, grow, and next summer they will flower, then begin to die back.


• When the stalks have died away, carefully dig up the garlic bulbs, brush off the dirt and use or store.
  
  A simple project, yet so gratifying, home grown garlic is just one of the ways Capri Flavors Chef Titina makes her food taste so good. Try in fresh garlic in pesto, bruschetta or with any fresh vegetables this time of year.

Titina's Classic Family Recipe

Quick--before the summer is over--grab some fresh tomatoes and make a Caprese Salad. Capri Flavors Chef Titina has been making this Italian classic all her life. And why not. It was invented in her mother's restaurant kitchen on the island of Capri.
So simple, and yet so innovative in it's time, this delicious paring of sliced tomatoes, mozzarella and fresh basil is a cooking class favorite. You can dress it up or down, adapt it to pasta, pizza, bread or mushroom caps like the photo above. And it's a no-brainer. If you own a knife. a cutting board and can gather a few choice ingredients, you have the perfect summer time starter or light meal.
Here is Chef Titina's original recipe. Enjoy it quick...before summer is gone.

4 ripe tomatoes sliced
1 lb fresh mozzarella sliced
A small handful of chopped fresh basil
Salt, pepper and olive oil

Slice and layer tomatoes and mozzarella alternately. Top with basil, salt and pepper , then dress liberally with extra virgin olive oil. (To adapt to pasta or pizza, chop the ingredients and toss)