Loli's Easy Italian Recipes Italian Cooking is world famous for good reason, it is mouth-watering delicious, not least because of the excellent ingredients, most of which is local produce, but also for the simplicity of the recipes. Complicated sauces and hard-to-execute methods are not a characteristic of Italian cooking, but it is best described as good old-fashioned down home food. I have collected some of my favourite recipes for you to try, so that you can have a taste of Italy that will make you feel like you are already here, or will remind you of past visits.
Spaghetti with Truffles from Norcia: 400 g of spaghetti, Garlic, Oil, Salt , Black Norcian Truffles:
Put a few tablespoons of oil into a saucepan and add two minced cloves of garlic. Put the saucepan on the hob and reduce heat to low. As soon as the garlic is slightly golden, add the sliced and cleaned truffles, giving them a minute or two to cook. In the meantime, cook spaghetti in slightly salted water to "al dente", then mix with the truffles and serve while hot.
 | Spoleto Kebabs : 100g of pork loins, 4 lamb cutlets, 150g of chicken breast, 4 cutlets of pork's, liver, 8 cutlets of bacon, Herbs - sage, rosemary, pepper, juniper berriesOil & salt. Cube the meat and mix with bacon and chopped sage. Add salt, pepper, rosemary and juniper berries, with half a glass full of oil and let the kebabs marinate for 5 or 6 hours. Skewer the cubed meat and grill the meat preferably on coals or in a frypan for about fifteen minutes. Serve hot with salad
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 | River Trout with Parsley 6 river trout of moderate size, Take the trout and thoroughly clean them. Mince a generous amount of parsley and mix with the bread crumbs, salt and pepper. Stir carefully until it turns into a thick mixture. Pour in lemon juice and stir. Coat trout with the dough, cover with olive oil and put onto the grill. Cook both sides for about 6 minutes. As soon as cooked put the trout on a dish and drizzle a little oil over them. Garnish with parsley and serve |
 | Sweet Pizza: 300g of white flour, Pour the 3 yolks into a terrine and whisk them well together with the sugar. Add 50g of slightly melted butter with oil, milk and flour all mixed with a pinch of salt, a sachet of yeast, grated lemon peel and the egg whites beaten till stiff. Mix all this delicately but rapidly. Butter a baking pan and sprinkle with the grated bread. Pour the mixture into the baking pan and put in the already warm oven (180°C). Wait half an hour before opening the oven. Serve the "pizza" sprinkled with icing sugar |
Apulia's soil is very fruitful and the sea rich of optimal products that are the wealth of the cuisine of the place. A pair of easy prescriptions for you that you can cook also in your house
 | I Frittelli di patate - Potato Pizza 1 garlic clove, Fry a clove of garlic until it turns to a golden brown color. Add the pieces of the skinned tomatoes, salt enough and cook for 30 minutes. Boil half a kilo of potatoes in salty water. Once soft, skin them and mash them into a paste with the flour. Add more salt if needed. Form the potato mixture into rough disc shapes around 10cm in diameter. Pinch the edge of the shapes to form a border. Deep fry the discs in more olive oil. Drain of the excess olive oil and arrange on a serving try or plate. Fill each with the tomato sauce prepared earlier and finish with a touch of basil , bitter olives and some anchovies. |
 | Melanzane al forno - Baked Aubergines 2 large aubergines, Cut the aubergines in half and scoop out the centre. Cut in small cubes the inner white part and fry it in olive oil and galic with some white wine and salt. When reduced this part add some grated pecorino cheese, 2 eggs, the stale bread ( before softened in salted water and squeezed well) , and let this mixture to reduce.Prepare a quick tomatoes sauce with galic and olive oil. Put the aubergine skin in hot salted water and fill them with the mixuture and cover it with the tomato sauce. Cook in oven at 180° for 20 minutes. Linguine Red Shrimp and Pumpkin Flowers: Linguine,(flat, thin pasta) Cook the linguine in hot salted water, ( very few minutes). When quite ready, drain the water and put the linguine in the large fry pan where you have cooked the shrimps. Mix very well the linguine in the sauce and serve them on a very warm plate. Fried Sage
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Fried Artichokes
Clean the artichokes and sprinkle them with some lemon. Cut them into medium size pieces. Roll them in egg and then in flour. Put them in a pan of hot olive oil. Cook until lightly browned. Turn them out on to some absorbent paper and salt them. Serve hot immediately.
16/18 courgettes flowers, finely chopped Small handful fresh herbs (parsley and/or thyme):
Prapare the dough for the fry with:
100gr plain white flour,
½ pint/300ml cold water -
Salt and pepper-
Oil for deep frying.
Gently wash and dry the flowers. Trim off stems. In a bowl softly sift the flour into the water, beating well with a wooden spoon until the mixture is like a smooth pancake batter. Mix in the herbs. Heat the oil in a deep pan and when very hot, dip the blossoms quickly into the batter and then into the oil. When they are golden brown drain on a kitchen towel and sprinkle with salt and pepper. Serve immediately while still hot.
