Cook with Capri Flavors Chef Titina This Fall

Temperatures cool.  Appetites return.  Fall is great time to get back in the kitchen with Titina Vuotto, aclaimed Italian chef and cooking teacher in Morrisville, NC. 

Classes resume August 20 and break for the holidays on Decmeber 7th.  

Plus-- new this fall, Wedesday morning classes beginning at 10 am!  They're a great opportunity for special group lunches and celebrations. 

Class menus are listed below:  You can book on-line or call Capri Flavors for more information.  Then get ready to enjoy the BEST regional Italian cusine. 

Capri Menu

Bomboloni Capresi (Fritters filled with Mozzarella and Ham)
Pollo al Curry (Chicken Curry)
Insalata Caprese (Caprese salad)
Torta di Capri  (Capri Cake )

Dates:
Monday: 8/20, 9/17, 10/15, 11/12,
Wednesday:8/22, 9/19, 10/17, 11/14
Friday: 8/24, 9/21, 10/19, 11/16

Bologna Menu

Prosciutto e Mellon (Melon and Parma Ham)
Lasagne Bolognese (Lasagne Bolognese Style)
Piselli al Prosciutto  (Prosciutto and Beans)
Tiramisu
 Dates
Monday:8/27, 9/24, 10/22, 11/19
Wednesday: 8/29, 9/26, 10/24, 11/21
Friday: 8/31, 9/28, 10/26, 11/23

Sorrento Menu

Gnocchi alla Robiola (Gnocchi with Robiola Cheese)
Sogliola alla Mugnaia (Sole Filets with Basil)
Insalata Capricciosa (Capricious Salad)
Torta della Nonna (Grandmother Cake)
Dates
Monday: 9/3, 10/01, 10/29, 11/26
Wednesday: 9/5, 10/03, 10/31, 11/28
Friday: 9/7, 10/5, 11/02, 11/30

Firenze Menu
Ribollita (Tuscan Reboiled Soup)
Aragosta in Crema (Lobster with Cream)
Finocchi alla Mozzarella (Fennel with Mozzarella)
Crema Caramellata (Cream Caramel)
Dates
Monday: 9/10, 10/08, 11/5, 12/3
Wednesday: 9/12, 10/10, 11/7, 12/5
Friday: 9/14, 10/12, 11/9, 12/7

Easy Summer Caprese Pasta

While Chef Titina takes a summer break from her popular Capri Flavors Cooking Classes--try this easy pasta variation of her signature Caprese Salad.

• Cube fresh mozzarella cheese. (Try the buffalo mozzarella that's shipped frozen to the Capri Flavors retail store).  Put cubed cheese in a large bowl.

• Boil water and cook your favorite pasta. Drain. Then pour warm pasta over the cheese and toss.

• Next add 1 or 2 chopped fresh tomatoes, minced garlic, and capers in salt (rinsed and drained),

• Finish the dish with lots of Titina's Italian Olive Oil and chopped fresh basil. Serve at room temperature with good bread to soak up the juice.

Titina's cooking classes will resume in late summer.  Until then, this is a great time to practice one of the most important lessons from her Italian kitchen and eat fresh, starting with the easy recipe.

One More Way to Cook with Titina--Private Classes

Titina's popular Monday and Friday night cooking classes at Capri Flavors in Morrisville, NC are great for couples, individuals or smaller groups.  But if you want to celebrate with 10-18 people, consider booking a private class. 

Popular with businesses and families celebrating special occasions, private classes are a great way to bring people together for a fun, interactive and memorable evening.  This spring, there are four private class menus to choose from--each made up of favorite regional Italian dishes:

Private Class Menu I

Pasta alla Norma -
Pasta with Fried Eggplant
Maiale al Finocchio-
Pork Tenderloin with Fennel
Piselli al Prosciutto -
Spring Peas with Prosciutto
Torta Caprese -
Almond and Chocolate Cake

Private Class Menu II

Pasta e Fagioli
Pasta with Beans
Pollo alla Cacciatore
Chicken Cacciatore
Polenta con Rapini
Polenta with Broccoli Rabe
Tiramisu'
Classic Italian Dessert

Private Class Menu III

Spaghetti Crespati
Crispy Spaghetti
Melenzane alla Parmigiana
Eggplant Parmesan
Gamberetti e Fagioli Cannellini
Shrimp with white Beans
Affogato al Caffe Espresso
Espresso Drowned Ice Cream

Private Class Menu V

Orecchiette Con Broccoli di Rape
Pasta rings with Broccoli
Parmigiana di Melenzane
Eggplants Parmigiana
Portobello alla Caprese
Grilled Portobello with Caprese
Torta di Capri al Limoncello

Capri Cake with Limoncello

Titina's Private Classes Available on Tuesday, Wednesday, Thursday, and Saturday Evenings beginning at 6. Mid-day classes can also be arranged.

Minimum attendance is10 people

$60.00 per person (gratuity not included)

Call (919) 462-9255 or 919 749-3656 for more information

Or e-mail cvuotto@gmail.com and Capri Flavors will contact you within two business days.

New Cooking Class Menus for Spring and Summer 2012

From artichokes to eggplants; red meat to new seafood dishes--There's something for everyone in the latest Capri Flavors Cooking Class line up. 

Taught by acclaimed Italian chef, cookbook author, and Capri native,  Titina Vuotto, each class covers a complete meal from appetizer though dessert. 

Students help prepare the dishes, then enjoy the fruits of their labors around Titina's big Italian table. 

Classes are held Monday and Friday evenings, beginning at 6pm.  Students may bring wine, or purchase hand-selected Italian wines in the Capri Flavors retail store. 

Here are the new menus and dates:

Capri Menu
Gnocchi di Patate (Potato Dumplings)
Braciola al Ragu (Steaks with Gravy)
Rotolo di Melenzane (Rolls of Eggplants)
Torta di Capri al Limoncello (Capri Cake with Lemoncello)
Mondays: 4/16, 5/7, 6/4, 7/2
Fridays: 4/20, 5/11, 6/8

Sardegna Menu
Malloreddus Pasta con Salsiccia (Pasta Mallordeddus with sausages)
Cozze Gratinate (Mussel Gratin)
Carciofi alla Sarda (Sardinian Style Artichokes)
Sabadas (Ravioli with Honey)
Mondays: 4/23, 5/14, 6/11
Fridays: 5/18, 6/15

Sicilia Menu
Anelletti con Melenzane (Anelletti Pasta with Eggplants)
Sogliola al Basilico (Sole Flients with Basil)
Cavolofiore Gratinato (Cauliflower au Gratin)
Sfingi San Giuseppe (Saint Joseph's Cram Puffs)
Mondays: 4/30, 5/21. 6/18
Fridays: 5/4, 5/25, 6/22

Liguria Menu
Pappardelle ai Funghi (Pasta Pappardelle with Mushrooms)
Aragosta in Crema (Lobster in Cream)
Zucchine alla Menta (Fried Zucchine with Mint)
Crema Caramellata (Cream Caramel)
Mondays 5/7, 5/28, 6/25
Fridays: 5/11, 6/1. 6/29

For more info call, 919 749-3656 or book on-line at www.capriflavors.com

New Menus and a Great Gift Idea

You can have all the holiday sales on electronics and clothes--I'll take Capri, Rome, Parma, and Venice--the new line-up for Titina's cooking classes in 2012. 

Titina's classes make wonderful gifts. 

Buy a gift certificate for one or more classes and the lucky recipient gets to pick their dates and menus. 

This year, some great new dishes are featured in classes, like Salmon with Dried Mushrooms and Orange Tart, Capri Style. 

That means there's something for everyone, even (often) returning students like Kitchen Helper.
Cooking with Titina is an enjoyable evening out, plus a chance to learn techniques and recipes that cooks of all skill levels can take home and use again and again.  Now that's a wonderful gift!

Here's the complete line up, and for more info or to purchase on-line, go the Capri Flavors Website.  Click cooking classes and scroll down for full details.

CAPRI Menu
Limoncello

Bomboloni Capresi
Fritters Filled with prosciutto and Mozzarella

Salmone ai Funghi
Salmon with dried Mushroom

Torta all'Arancia
Orange Tart Capri Style

Roma Menu
Ravioli con Aragosta
Lobster Ravioli with "Siue'-Sciue'" Sauce

Saltinbocca alla Romana
Veal Slices with Prosciutto and Sage

Torta alla Caprese
Almonds and Chocolate Cake



PARMA Menu
Creppes al Formaggio
Cheese and Ham Filled Crepes

Parmigiana di Melenzane
Eggplant Parmisan

Zeppole di San Giuseppe
Saint Joseph Cream Puffs

VENEZIA Menu
Zuppa della Sposa
Wedding Soup

Sogliola alla Mugniaia
Sole Fish Meumiere

Nodi d'Amore
Love Knots

New Recipes & New Regions In Titina's Kitchen this Fall

Fall has begun in Titina's Capri Flavors kitchen with great menus for new and returning students. 

Featured are 3 of Italy's culinary capitals and Titina's home island, the lovely Capri, where she grew up in a famous family restaurant. 

From Bologna, the capital city of Emilia-Romagna, a signature lasagna, followed by a rich main dish typical of the sophisticated region:  Prosciutto and Peas with Quail.

From the seafaring capital of Genoa, classic basil pesto (called Genovese) on pasta, and Calamari with tomatoes. 

From the ancient city of Rome, food with ancient roots starting with a semolina dumpling  and ending with a cake made with dried fruits. 

And finally,  from one of the world's most beautiful islands, Capri,  a new menu featuring world-class seafood and citrus.

Students participate in the cooking and may bring or purchase wine to enjoy with the meal. 

Class sizes are very limited, (classes must fit around Titina's big Italian table), so book early. 

Full menus and dates are listed below. 

Bologna Menu
Lasagne alla Bolognese (Lasagne Bologna Style)
Piselli al Prosciutto con Quaglie (Prosciutto and Peas with Quails)
Insalata Mista (Mixed Salad)
Sorbetto al Limoncello (Sorbet with Lemoncello)
Mondays: 9/5, 10/3, 10/31, 11/28
Fridays: 9/9, 10/7, 11/14, 12/2

Genova Menu
Linguine al Pesto  (Linguine with Pesto Sauce)
Calamari alla Marinara  (Calamari “Marinara” Style)
Scarole Sautee’ (Escaroles Sautee’)
Torta della Nonna (Grand Mother Cake)
Mondays: 8/29, 9/26, 10/24, 11/21
Fridays: 9/2, 9/30, 10/28, 11/25

Roma Menu
Gnocchi di Semolina alla Romana (Semolino Gnocchi Roman Style)
Pollo Speziato al Curry (Chicken with Curry)
Cavolofiori  Sautee’ (Cauliflower Sautee’)
Crostata di Frutta Essiccata (Dry Fruits Cake)
Mondays: 8/22, 9/19, 10/17, 11/14
Fridays: 8/26,  9/23,  10/21, 11/18

CAPRI Menu
Limoncello
Gnocchi di Patate con Aragosta (Potato Gnocchi with Lobster)
Melenzane alla Parmigiana (Eggplants Parmigiana)
Orange Salad
Torta di Capri (Almond and Chocolate Cake)
Mondays: 8/15, 9/12, 10/10, 11/7
Fridays: 8/19, 9/16, 10/14, 11/11

Simple Summer Crepes

Chef Titina makes marvelous savory crepes.  Stuffed with Italian ham and cheese and topped with white sauce, they are a rich and delicious main dish.  http://fromtitinaskitchen.blogspot.com/2009/08/prosciutto-made-simple-and-then-some.html

But sweet crepes, especially this time of year, are remarkably light and easy.  Roll them around jams, Nutella, or Chestnut Cream from the Capri Flavors retail store and top with berries.  The results are  as beautiful as they are tasty. 

 

Here's how to make 4 crepes in 10 minutes or less. 
First:  Get over your crepe fear.  They're just thin pancakes--probably one of the first things most American kids learn to cook.  You can do it, even with company hanging around the kitchen. 

• Melt 1 Tbs of butter in a 8-9 inch nonstick skillet over medium heat.
• While the butter melts, whisk  one egg, 1/2 cup milk, and 1/3 cup flour until smooth. 
• Whisk melted butter into batter.  Meanwhile, return skillet to stove and increase heat to med/high. 
• Ladle 1/4 of the batter into pan and turn to spread.  Watch the edges of your crepe.  In about a minute, they'll start to brown and curl.  Flip it and brown the other side. 
•  Spread with Nutella or jam.  Top with berries and enjoy.