Experience Capri Like a Local--Travel Tips, a Menu and Recipe from Chef Titna

If you're headed to Southern Italy any time soon, stop by Capri Flavors and chat with Chef Titina, or send a email to her husband Costanzo about their home island of Capri.

They will send you to Restaurant Gemma, where you will sit high above the ferry crowds and enjoy the island's best seafood plus a great blue on blue sky and water view.

They will tell you to spend the night on the island so you can stroll and enjoy the soft, easy evenings. And for the best views, skip the small packed buses and take one of the vintage convertible cabs to Anacapri and then a chair lift to the top. You'll come home with pictures like these and great memories of a most beautiful place.

If you're not traveling anytime soon, consider the Capri Menu Titina is cooking this week (and again later this fall)

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)

Capri Dates Monday: 8/2, 8/30, 9/27, 10/27 Friday: 8/6, 9/3, 10/1, 10/29

All the dishes are classics from the her family restaurant on the beach at Capri.

Limoncello is the signature drink of the island. It's sold in gift shops and stores all over Capri and the nearby city of Sorrento. But Titina says the best Limoncello is homemade.

Here's her recipe from an earlier blog post. It's great to have in the freezer for special meals and deserts. Limoncello also makes wonderful holiday gifts, so why not make a batch next month.

Titina's Limoncello
Ingredients:


¾ Liter of pure grain alcohol (Everclear)


8 lemons very fresh and a little green


1 ½ Liter 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.

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.

Make Friends with a Farmer--And Titina's New Class Schedule

Freshness matters in Titina's kitchen. It matters a lot. And while she may have a month off from classes, that doesn't mean Titina isn't cooking. Titina is always cooking. Lined up on the kitchen counter yesterday--pounds of heirloom tomatoes and three fresh melons, all off a local farm.

Not farm stand or farmer's market-Titina has a relationship with a local farmer who picks her produce right from the fields. He's a good friend to have--because summer vegetables start losing flavor as soon as they are harvested.

The farmer grows peaches too. Titina will freeze these juicy summer fruits in vacuum packs to use through out the year in her popular cooking classes--which resume in August.

Let's Cook with Titina menus and dates follow--plus a cool-off recipe for summer--from this fall's Sorrento Menu, Ice Cream Drowned Espresso

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

Capri Dates Monday: 8/2, 8/30, 9/27, 10/27 Friday: 8/6, 9/3, 10/1, 10/29

Firenze Menu

Crespelle al Formaggio e Prosciutto Cheese and Ham filled Crepes

Pollo al Finocchio Chicken with Fennel

Cavolofiori Gratinati Cauliflower Au Gratin

Torta della Nonna Grandmother Apple Cake

Firenze Dates Monday: 8/16, 9/13, 10/11, 11/8, Friday: 8/20, 9/17, 10/15, 11/12

Genova Menu

Penne alla Genovese Penne with Genovese Sauce

Filetto di Manzo alle Castagne Fillet of Beef with Chestnuts

Piselli al Prosciutto Peas with Prosciutto

Crema Caramellata Cream Caramel

Genova Dates Monday: 8/23, 9/20, 10/18, 11/15 Friday: 8/27, 9/24, 10/22, 11/19

Sorrento Menu

Gnocchi con Ragu’ Gnocchi in Heavy Sauce

Braciole al Ragu’ Beef Rolls in Heavy Sauce

Cannellini e Scarole Cannellini Beans and Escarole Saute’

Affogato al Caffe’ Espresso Espresso Drowned Ice Cream

Sorrento Dates Monday: 8/9, 9/6, 10/4, 11/1 Friday: 8/13, 9/10, 10/8, 11/5

Affogato al Caffe Espresso
Ice Cream drowned in Espresso

4 eggs, separated
4 ounces icing sugar, sifted
1 teaspoon vanilla essence
½ pint double cream, whipped
Espresso
cognac or brandy


Serves 8; Preparation: 30 minutes; Cooking: 20 minutes; Level of Difficulty: Medium


Whisk the egg whites until stiff in a bowl. Add the icing sugar, one tablespoon at a time, whisking well after each addition. Whisk in the egg yolks one at a time with the vanilla essence.

Carefully fold in the cream.

Pour the mixture into a large container or into 8 small dishes. Cover and freeze until firm. If frozen in a large container, transfer to the refrigerator about 15 minutes before serving and scoop round balls of ice cream into serving bowls. Top with espresso mixed with cognac or brandy.

Got Squash in your Garden? Cook it Italian Style--

Got too much zucchini? Eat the flowers. The blooms of this easy to grow summer squash are a seasonal delicacy in Italy where they are eaten raw or fried.

Titina loves them--And this time of year, the Capri Flavors Chef often has a colander of zucchini flowers on the kitchen counter--ready for prep.

Freshness is important. The blossoms are delicate and need to be eaten the day they are picked.

This is easy in Italy where these popular flowers fill outdoor markets this time of year.

If you can't find them locally, it's worth planting a few zucchini plants in your garden or making friends with a local farmer. This is a really good dish--

First Titina lightly washes the flowers under cool running water, drains and pats them dry.

She removes the flower pistil and stuffs each flower with a small ball of mozzarella cheese. (You can use a toothpick to close the blossom for easier handling.)

The blooms are then dipped in a simple flour, egg and olive oil batter. (The batter should be runny, add water if need be. )

Deep Fry the blossoms in hot olive oil until lightly brown. Drain on paper towels and serve hot.

Here's a link to more instructions--with great pictures of the process--at About.com. http://italianfood.about.com/od/aboutingredients/a/aa051800.htm It's a wonderful source for Italian recipes. If you haven't discovered it, do check it out.

And from a favorite Italian recipe source http://www.giallozafferano.it/, super-easy instructions for fried squash blossoms with bread crumbs (as translated by Google). Give it a try, too. Because if you have squash--you have a lot of it.

Zucchini flowers should be picked in the morning because they are open and can be cleaned better. Removing the pistil gently without breaking the stem and you remove those little green growths that are the base of the flower cup. Wash them well with great delicacy, dry them and dip in beaten egg and then in bread crumbs. Fry in deep oil a few at a time. Fry them fairly quickly, I use tongs and put them on paper towel to drain, then salt.

What's in Season? Titina Goes Shopping--

This week in Titina's kitchen--bags from the State Farmers Market. Like most Italian cooks, Titina builds her meals around fresh, local ingredients. And as summer produce begins to fill the North Carolina Farmers Market in Raleigh, she's there several times a week.



What's this seasoned (and very picky) Italian chef buying this week? Ripe peaches, tomatoes and eggplants.



Titina loves eggplants. Brought to Italy centuries ago by the Arabs, this purple skinned vegetable is prized in the cooking of Southern Italy where the climate suites it perfectly.



"Use fresh," says Titina. Her eggplants never sit around in the frig. She salts and drains them for several hours--then whips them into something delicious.



Here's the link to her popular Eggplant Parmesan Recipe. Another cooking class favorite is Titina's Peperoni Saltati--a combination of summer eggplant, peppers, tomatoes and sprinkle of fresh basil. Here's the recipe.




Peperoni Saltati
Bell Pepper Saute


Ingredients:
2 large eggplants
3 red bell peppers (or 1 jar roasted peppers)
1 cup Extra Virgin Olive Oil
3 cloves garlic
1 ½ lb. tomatoes; peeled and chopped or 1 can Cherry tomatoes
2 sprigs fresh basil; chopped
1 Tbsp. capers
8 pitted black olives; roughly chopped
1 cup croutons
Salt and pepper to taste


Serves 4; Preparation: 20 minutes; Cooking: 1 ½ hours; Level of difficulty: Medium


Cut the eggplant into cubes and the peppers into strips. Sprinkle with salt and place on a slanted cutting board to drain for 30 minutes.
Sauté the garlic in 3 Tbsp. olive oil over medium heat until garlic is a pale gold color. Add the tomatoes, basil, salt, pepper, capers, and olives. Cook over medium heat until the tomatoes start to separate.
Dry the eggplant and peppers with paper towels. Place the remaining olive oil in a large skillet and fry the eggplant and peppers a little at a time until golden brown. Once all of the eggplant and peppers are fried, place everything, including the tomato mixture back into the frying oil. Stir in the croutons and sprinkle with fresh basil.