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

Better Salads--Titina Style

Simple and fresh are the rules in Titina's kitchen. She would never use bottled dressings or pre-made flavor mixes.    So if a salad is on the menu, her students learn to dress it with good  extra virgin oil and vinegar--Italian style. 

Dressing fresh greens is a basic cooking skill.  No recipe is required, but the salad should also be dressed and tossed in the SAME ORDER and always right before serving. 

1) Add  olive oil  to washed and dried greens and toss until leaves glisten

2) Toss in sea salt to taste

3) Add fresh ground pepper

4) Finish with a light splash of vinegar.  Villa Vittora White Balsamic and Vesuvto Vinegar are two popular options sold in the Capri Flavors retail store.   

Fresh citrus, which is in season now, can also be used with or instead of the vinegar.  If Titina has a lot lemons, left over from Lemoncello for example, she will use them to dress salads and make lemon sorbet

Another use for seasonal citrus--add peeled orange rounds  (and their juice) to a combination of  fresh greens, sliced grape tomatoes and  red onions.  Bright colors and flavors for a winter's day. 

For more on Titina's winter cooking classes,  check the menus and dates below.  Along with the dishes listed, each class also includes an appetizer, drinks and sometimes a salad.

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/

Need a Special Business Lunch? Cook with Titina

Lots of private classes in Titina's kitchen recently--many at lunchtime.  Cooking together is a great way for office teams to celebrate, bond or entertain a special guest.  It builds relationships and memories that you just can't get ordering off a restaurant  menu. 

There are three private class menus to choose from, each made up of Titina's classroom favorites and featuring fresh-from-scratch, classic Italian dishes. 
Here's a sample, followed by one of her most popular side dish  recipes that's easy enough for anyone to make to at home-- Peas with Prosciutto

Private Class Menu #1

Pasta alla Norma- Pasta with Eggplants

Maiale al Finocchio- Pork Tenderloin with Fennel


Piselli al Prosciutto- Peas with Prosciutto


Torta Caprese Almond- and Chocolate Cake

________________________________________

Titina's recipe:  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.



Serves: 4;

Preparation Time: 15 minutes;

cooking time: 25 minutes

Level of Difficulty: simple

A Busy New Year in Titina's Kitchen--

Gift cards for Titina's cooking classes were a hot item this holiday season.  So much so that they ran out of the plastic ones in the Capri Flavors retail store and had to go to paper.

But there are still spaces available in the Winter Classes, even those around  Valentine's Day. 

More than dinner out--Capri Flavors Chef Titina Vuotto's cooking classes are an interactive, fun and memorable evening.   Students of all skill levels prepare a multi-course meal together, then sit around the big kitchen table and enjoy it family style. 

Make that-- Italian Family Style--which means lingering at the table, talking and laughing into the night.

In the words of a recent student:

                       "The food and fellowship were fantastic.  My wife and I could
                        picture ourselves at the home of friends in Italy enjoying a
                        festive meal."

To eat more like an Italian at your home, make an evening of it.  Begin with Titina's easy bruschetta or good bread and Capri Flavors Olive Oil. 
End with Cappuccino or Espresso and a little iced Lemoncello.  The food can be simple, but the conversation must be lively.  Enjoy. 

Here's the appetizer  recipe, followed by Titina's Winter Class Schedule--

Titina's Classic Bruschetta

• Slice a baguette into 1/2 inch pieces and toast them in a 350 degree oven for about 10 minutes
• Finely chop grape tomatoes and fresh basil  leaves (which have been washed and dried wrapped in kitchen towels)
• Mince or press 2-3 cloves of garlic (Titina uses a nifty and inexpensive garlic press that Capri Flavors sells)
• Combine tomatoes, herbs, and dress with salt and pepper and lots of olive oil   
• Then spoon over crispy bread and serve. "Lots of oil, little tomato", says Titina

Like most classic Italian food, it is a simple dish that relies on the best ingredients. Enjoy.


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



For more information call 919 462-9255

                     

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)