gino 'd acampo meals

This is a family favourite in the D'Acampo household. Sometimes my Auntie Rita made this cake for me and my sister as an after-school treat. This recipe (like most of my recipes) happened by accident. Pizzas in Sicily vary according to the region, with each area having its own recipes and traditions, and this type (known in Sicily as sfinciuni) originated in western Sicily, in the province of Palermo. It really doesn't need it and will actually ruin the natural flavours of the ingredients. The delicate taste of the pork with the strong flavours of the chilli, olives and sun-dried tomatoes is a match made in heaven. It is so easy, you really won’t believe it. The creamy bean mash... Sardinia is famous for its beef, particularly that of the bue rosso (red cow), which grazes the pastures of the volcanic Montiferru area in central-western Sardinia and is considered by many to provide the finest beef in Italy. If you really don’t fancy rabbit, chicken pieces make a good substitute. Here, limoncello is mixed with creamy Italian cheeses and fresh seasonal strawberries... Half the pleasure of food is being able to enjoy it with your friends and family. Bucatini is like a thick spaghetti with a hole in the middle that runs from one end to the other. If you prefer, you can substitute linguine with spaghetti or tagliatelle. If you need to make dinner in under four minutes, this is the recipe for you. I have to admit that my mother is not the best cook in the world unless cooking traditional Neapolitan dishes she has grown up with. I have tried them with red wine and they work well too. A crisp salad is all you need to... Grape cake is a rustic Italian bake, which is traditionally made during the grape harvest when the fruits are in abundance. Make sure that you cook the rostis until they are very crispy. On holiday he surprised me by going to get a huge bowl of rice pudding for breakfast. They’re high in antioxidants, and some research suggests they may be linked to longevity. You can replace the pancetta with chorizo if you prefer, and of course... Chicken is the most common source of meat in the world. Of course traditionally we would never use double cream, but for this particular dish it works perfectly. She always says that it reminds her of my late father – apparently this was the dish they both ordered on their first date. Learn the saving money tips and Get the Gino D Acampo NHS discount right now here. I have to admit that I'm not a great lover of beetroot, probably because I don’t particularly like sweet and sour together. If you want to make it ahead, prepare up to the end of step 4 then reheat the dish in a preheated oven (200°C/gas mark 6) for 20–25 minutes.... Carbonara is the Italian word for 'charcoal burner', so some people believe this dish was first made for charcoal workers in the Apennine mountains. From quick lunch recipes to more aspirational dishes, the beauty of Gino’s Italian lunch dishes is they use fresh, quality ingredients to make hearty, filling, delicious meals that don’t take hours! If you buy saffron strands instead of the powder, please make sure that you grind it before using it. Gino D'Acampo on why he adds odd ingredient to spag bol - and other mistakes we're making Gina D'Acampo revealed all of his spaghetti bolognese tips and tricks on ITV's This Morning mirror In Italy it is a hugely popular drink, with many people in the south making their own version. In this recipe I’ve used bucatini pasta, which is basically a thicker version of spaghetti with a hole all the way through, but of course pasta of any shape will be fine. What a fantastic way to end a meal. This recipe is often served on the coast in northern Sardinia and it’s one of my favourites. Here I can get the same flavour and texture by simply tossing them on top of this fantastic pizza. If you prefer, you can substitute linguine with spaghetti or tagliatelle. I love grilled courgettes, but sometimes it’s just a hassle to prepare them, particularly if I’m hungry and need feeding right now! Carbonara is the Italian word for 'charcoal burner', so some people believe this dish was first made for charcoal workers in the Apennine mountains. Pizzas in Sicily vary according to the region, with each area having its own recipes and traditions, and this type (known in Sicily as sfinciuni) originated in western Sicily, in the province of Palermo. I have to admit that my mother is not the best cook in the world unless cooking traditional Neapolitan dishes she has grown up with. Rather than just preparing the traditional plain gnocchi with a tomato-and-cheese-based sauce all the time, I wanted to try and create gnocchi that had so much flavour in their own right that a sauce wasn't even needed. This recipes cooks the beef from scratch, but if you have any leftover roast beef from a Sunday roast by all means use that. It is cooked very briefly, then plunged into cold water to retain its texture and bright green colour. Although they are sometimes eaten fresh, in Italy – where Morello is the most popular variety – sour cherries are usually used in jams, jellies, sorbets and ice creams. Making that first cut into the pizza and enjoying all the flavours oozing out is worth any amount of time you spent preparing it. If you buy saffron strands instead of the powder, please make sure that you grind it before using it. A crisp salad is all you need to... Leeks make a fantastic alternative to onions, and yet many people only use them in soups. Stuffing sliced aubergines with cheese, breadcrumbs and other goodies is a particularly popular way of serving them. The creamy bean mash... Anchovies are found in large numbers in the Mediterranean, particularly in southern Italy, where they are a staple food and are eaten fresh or preserved in olive oil or salt. However, artichoke hearts are essential on this pizza as they work beautifully with the ham, mushrooms and olives. Picture after a hard day’s work eating this dish with a large glass of red wine – it’s the perfect ending to any day. They’re quick and easy to prepare, and you can be inventive with flavours. I love dishes that can be placed in the centre of the table so that everybody can help themselves. Get up to 20% OFF Gino D Acampo NHS Discount code and Black Friday Deals at hotdeals.com . I often serve this pasta as a starter but be careful with portion sizes as you don’t want to fill everyone up before the main.... Gnocchi is a firm favourite of the ladies in my life – my wife and my daughter Mia. They make a great side dish or snack, but if you include cheese, as I have done here, they make a more substantial first course. The locals use it liberally in their cooking, but given its high price in Britain I tend to use it sparingly and in dishes where it will be one of the star attractions such as this delicately-flavoured risotto. So, what are you waiting for? I went to the fridge, got hold of everything green, white and red and came up with this masterpiece. The town of Trapani is famous for couscous, and there is an annual couscous festival there in September. There are literally dozens of recipes for this classic Sicilian couscous dish, most of which have the addition of seafood and chilli – but here I’ve let the sweet white fish do the talking. This recipe was one of my favourites as a child – perhaps it’s the simplicity that appealed to me. The delicate taste of the pork with the strong flavours of the chilli, olives and sun-dried tomatoes is a match made in heaven. Today you’ll find a recipe for it in many Italian cookery books, so I had to include a version here. This is a delicious way to get all the family eating fish –... Mussels are by far the main shell fish that we eat in Naples, therefore, as you can imagine, I have grown up eating mussels in many different ways. It has often been said that beans are the meat of the poor man, as they are a healthy alternative to meat, but in Italy, beans are used in pasta dishes, salads, mashed and spread on bruschetta - to name but a few options. This dish is rather retro and I used to make it when I first came to London as a teenager. This has to be one of my favourite recipes ever, especially with this shape of pasta. I love using mozzarella to melt on top of the beef patties as it goes so beautifully stringy. This is a great vegetarian alternative to raw meat or fish carpaccio. I never want to hear from anyone that it's hard to cook for a vegetarian. When they are stuffed and baked, conchiglioni (giant pasta shells) look so impressive and they taste every bit as good as they look. I was chuffed to bits as normally he’s a chocoholic, but he soon ruined the illusion by pulling out six pots of chocolate spread, which he proceeded to stir into the rice. I love good-quality sausages so this recipe is definitely in my top ten. This dessert is usually associated with Germany and Austria, but it is also often prepared in the northern regions of Italy. In this recipe the rigatoni can be replaced with penne or any other pasta shape, if you prefer. $5.03. If you prefer, replace the anchovies with black olives. Some would say it is a tasteless meat, but they haven’t tried this dish yet! It's a great tradition that my wife will pass on to our own children. Cooking Runs in His Family. One of my favourite British recipes has to be leek and potato soup. You can substitute the Prosecco for a good Champagne and if you don’t want to use blackberries, you can use fresh strawberries. It’s great as a main course or you can reduce the quantities and serve it as a side with barbecued meats or grilled fish. Mascarpone cheese is a speciality of Lombardy and is used a lot in northern Italian cooking, but if you can’t find it you can replace it with a thick double... Gorgonzola and walnuts have always been a great combination. You don’t need a pasta machine – just mix, roll, shape and cook. It’s made from Amalfi lemons, which are famous for their wonderful sweet flavour and fragrance and exceptionally large size. I have tried making this recipe with rocket leaves instead of the mushrooms and it’s just as good. I got inspiration for this recipe while I was in Siena; I was served a bowl of leeks, cheese, nuts and sausages (which is also a great sauce for pasta) and I wanted to try and incorporate the same flavours in a risotto. It’s so easy and yet you really feel that you have been spoiled when someone makes it for you. They are so easy to put together and the slow cooking makes all the ingredients taste fantastic. It’s a real Italian classic and, when I’m back in Naples, my mother cooks this for me at least once a week. Stuffing sliced aubergines with cheese, breadcrumbs and other goodies is a particularly popular way of serving them. MY RESTAURANT, HARROGATE CLASSIC ITALIAN DISHES WITH THAT CLASSIC D’ACAMPO TWIST! If you fancy, substitute the conchiglie... My wife often used to go out and buy small brioches or sweet breads as a snack for the kids, until I created this recipe; now my pear and banana bread is baked at least once every ten days in the D’Acampo household. Allowing the dish to rest for a good 10 minutes before serving allows the layers to firm up slightly and become easier to cut neatly. Note that cream is not used in an authentic carbonara, so none is included below. This focaccia can be eaten warm or at room temperature and a slice will always be welcome in a lunchbox or on a picnic. It is widely believed that sardines were named after Sardinia, where they were among the first fish to be packed in oil. This is what I came up with. Once you have blended the ingredients together, that’s pretty much job done – it smells amazing too. This was, and still is, number one for me. Making that first cut into the pizza and enjoying all the flavours oozing out is worth any amount of time you spent preparing it. If you try to translate ‘tonno scue’ scue’ into English, it would be ‘tuna made with no effort’. We have known each other for seven years now and without fail he has to have this pasta dish at least once a week. I absolutely love squid and to me there is no better way to cook it than with a nice spicy chorizo sausage. There is nothing quite like a freshly cooked Margherita pizza. You can find fregola of differing sizes in Italian delicatessens and online – it is perfect with fish or shellfish. Mascarpone cheese is a speciality of Lombardy and is used a lot in northern Italian cooking, but if you can’t find it you can replace it with a thick double... For me, limoncello is the scent and flavour of home. Southern Italian people, me included, are absolutely crazy about tuna. This version just adds a little twist to the classic dish and is perfect for entertaining. It looks amazing with all the overlapping circles of cheese and courgette – a real showstopper. This recipe was one of my favourites as a child – perhaps it’s the simplicity that appealed to me. It’s known as a brain food because of its high Omega 3 content, as well as being rich in vitamin D and minerals. If you prefer you can substitute the parsley leaves with fresh mint but whatever you do, please make sure that you use fresh squid. Today, it has become one of my signature dishes among my friends and we still enjoy it at every barbecue party.... There’s nothing quite like the taste of a good pasta puttanesca. Couscous is so easy to prepare, but it does need the addition of some really good flavours to make it come to life. The rum with the chocolate is absolutely divine and with a pinch of cinnamon, it's a marriage made in heaven. It is important not to use buffalo mozzarella for this recipe as it is very milky and releases... For anyone who loves turkey but is bored with the traditional ways of cooking it, you have just found the recipe that you need. Simply browse through Gino’s recipes and get cooking the real Italian way! If you can’t find paccheri you can use large rigatoni for this recipe. This is a recipe you can prepare 24 hours ahead as it will only enhance the flavours. I think you will be amazed at the flavour combinations. Main CoursesGet Inspired. This is my Italian version of bread and butter pudding, served with char-grilled fruits and sweetened ricotta cheese. Let’s get into the kitchen and start cooking some fantastico food – Gino style! This recipe is dedicated to my son Rocco. In fact, I’ve started to make this dish at home at least once a week as I love the flavours so much. Gremolata is a dressing of raw chopped garlic, parsley and lemon zest. For those of you who have never made an ice cream cake, you will probably think that it would be impossible to tackle at home. I absolutely love squid and to me there is no better way to cook it than with a nice spicy chorizo sausage. I actually agree with him, it's one of my favourites too, because I just love the combination of the onion, pancetta and chilli. I actually agree with him, it's one of my favourites too, because I just love the combination of the onion, pancetta and chilli. Mussels are by far the main shell fish that we eat in Naples, therefore, as you can imagine, I have grown up eating mussels in many different ways. Bruschetta is definitely one of the main dishes for an Italian antipasti. In this recipe I’ve used bucatini pasta, which is basically a thicker version of spaghetti with a hole all the way through, but of course pasta of any shape will be fine. So far, I don’t think I’ve met anyone, especially children, who doesn’t like this recipe. This rainbow salad is a fantastic source of vitamin C and is surprisingly filling. I love this shape of pasta and this sauce is perfect for it. This allows the sauce to really coat the pasta inside and out beautifully. Prized for the rich red colour and slightly bitter flavour of its leaves, radicchio is also a rich source of vitamin K. Asparagus is one of the great delicacies of the vegetable world, and my asparagus tartlets quite rightly make it centre of attention. It is so easy, you really won’t believe it. Of course you can eat this dish hot, but if you are making it for the following day make sure you eat it at room temperature and mix well before serving. A fantastic dessert that can be eaten warm or cold, as a pudding or served at teatime.... Every now and then I go on a health kick and watch what I eat, especially in the evenings. Serve with your favourite salad leaves. Raspberries are equally delicious with... You can find wonderful fish soups and stews along the Amalfi coast. It can be eaten at any time of day – even as a dessert with a glass of Vin Santo. I love dishes that can be placed in the centre of the table so that everybody can help themselves. The freshness of the mint together with the broad beans is a fantastic combination that will fill you up and yet won’t leave you feeling heavy. Filter (3) Gino D'Acampo Food & Drink Cookbook Books. Tranci di pesce spada con patate saltate e gremolata Swordfish Steaks & Sautéed Potatoes with Gremolata. Their flavour intensifies with cooking, and in this dish the amaretti biscuits and walnuts give a crumbly, crunchy texture, the raisins add sweetness and the buttery juices flavoured with amaretto, wine and cinnamon are simply irresistible. Lunch in Italy is an occasion! Baking shop-bought gnocchi can really jazz them up. Whether you fancy a light snack, or one of Gino’s rich, hearty soups – or perhaps Salsicce e Lenticchie (the Italian version of bangers ‘n’ mash! Use sirloin steak if you prefer and if you don’t like mushrooms substitute it with shallot onions. I lived on freshly landed seafood when I was a young boy and miss it hugely. (My eldest son Luciano normally wins.) The flavours are unique compared to what you and your family are probably used to and it really is a wonderful, rich way to make a ragù. Classic pasta dishes that are ready to serve, or showstopping dishes that just need pasta or bread to complete the meal. Mirto liqueur is often available in Italian delicatessens or online, but if you can’t find it use port or sloe gin instead. If you have any biscuits left over, store them in an airtight container – they will last up to a week. However, artichoke hearts are essential on this pizza as they work beautifully with the ham, mushrooms and olives. You can use any cookies you like for cucciolone. I created this soup when I was cooking for friends who are vegetarian and they all watched me and wrote down the recipe so I figured if they were impressed, hopefully you will be too. Email. For vegetarians, simply omit the... As I was filming in the region of Trentino-Alto Adige I discovered that many locals have their own secret recipe for the perfect apple cake. Multi- functional food processor, ideal for slicing, shredding, grating, mixing or juicing. Never use red wine for this recipe. My grandfather used to make this dish for me when I was a boy but he used a tomato passata instead of the cream that I have introduced. Fresh crab is paired... We love our pasta in Italy - so much so that we like to eat it for dessert too! It is absolutely delicious and never lasts more than twenty-four hours in our house. Born in Torre del Greco in Naples, Gino grew up on a farm. If you decide to prepare a fishy starter and want to follow it with a meat dish, the problem that you will find is that during the main course you will still be able to taste the fish. This dish is so full of fresh ingredients that even though it’s in a creamy sauce it doesn’t feel heavy. It is a good idea to know several promotional tips at Gino D Acampo store, which will help you save more money and allow you buy more products at fair cost: Suscribe makes users avail information and regular updates of specials benefits and offers at Gino D Acampo. This recipe is perfect for those months when the berries are lacking their full taste and sweetness, as the Amaretto and honey add that extra something the fruit needs. I know if you are a meat lover it can be annoying but there are some amazing pasta dishes out there that you can cook and this is one of them. Allowing the dish to rest for a good 10 minutes before serving allows the layers to firm up slightly and become easier to cut neatly. The peppery little leaves of the watercress are bursting with vitamins, minerals and antioxidants, making it one of our greatest natural superfoods, while the fennel and oranges are really rich in vitamin C. Try it with my Asparagus, Ricotta, Chilli and Parmesan Tartlets. Gino makes the art of cooking uncomplicated and achievable, allowing you to create mouth-watering Italian cuisine which always packs a huge flavour punch. We’ve eaten it for breakfast, snacks... Globe artichokes are used a lot in Europe, and especially in Italy, but don’t seem to be very popular here in England. This is one of my signature dishes, created in the summer of 2003 on the island of Sardinia where my family and I were enjoying our holiday in our house on the beach. Serves 2 as a starter / Serves 1 as a main. And if you’re seeking the full Italian experience, this is where you’ll find a huge range of ideas for breakfast, lunch and dinner. If you prefer, substitute the Gorgonzola with any hard blue cheese of your choice. It is similar to couscous, but with larger pellets that have been toasted in the oven so it has a firmer texture and nuttier flavour. Here’s a great alternative to the traditional British bangers and mash. It’s the perfect evening family meal or a great starter for friends... Every now and then fish and chips in the UK is a must, but I must admit I often prefer my fish in breadcrumbs rather than batter – they make a far lighter coating that really means you taste the fish – and with this recipe I’ve come up with a much healthier but still delicious version. The general view now, though, is that it was an urban dish invented in Rome. Wednesday – Thursday 4pm – 9pm. I love grilled courgettes, but sometimes it’s just a hassle to prepare them, particularly if I’m hungry and need feeding right now! With no doubt, I have to dedicate this recipe to my friend and manager Jeremy Hicks. In our family, the combination of chocolate and banana is a big winner, especially in pancakes or cupcakes, so I created this soufflé just for a change. This rainbow salad is a fantastic source of vitamin C and is surprisingly filling. Burgers are a great Friday night supper, perfect for the whole family. I absolutely love tarts and it’s a shame that not many people cook them anymore, maybe because it is thought to be quite a difficult dish to prepare. Beans and chickpeas are an inexpensive, low-fat source of protein, fibre and vitamins, so this dish is both healthy and economical. In this sauce, it enhances the tomato flavour without overpowering it, so if you have children who don’t like their vegetables, try this dish – they’ll hardly know it’s there. I cooked this dish overlooking the beach at ... Stufato di agnello alla pugliese Puglian Lamb Stew. Pilchards are the same species but just older and larger; they can be used for this recipe too, although I prefer the flavour of young sardines. Gino D'Acampo: Anniversary Meal - See 1,952 traveler reviews, 520 candid photos, and great deals for Manchester, UK, at Tripadvisor. If you have to, you can replace the bananas... Bruschette are eaten all over Italy, and we all know and love the traditional tomato-based recipe. You can also serve it straight from the freezer like a semi-freddo. There is nothing quite like a freshly cooked Margherita pizza. There are literally dozens of recipes for this classic Sicilian couscous dish, most of which have the addition of seafood and chilli – but here I’ve let the sweet white fish do the talking. Italian sausages tend to be highly flavoured with herbs and spices, such as fennel, which adds a perfect boost of flavour to this recipe. You don’t have to use the bottarga - the dish stands alone without it - but a Sardinian cook would almost certainly grate it over the top of the finished dish. It is very important for this recipe to use tinned cherry tomatoes because if you use the fresh ones, the sauce will be too watery. You can substitute the prawns for scallops. It's great for teatime, perfect as a dessert, and amazing if you have any gluten-free friends coming round. For those of you who don’t like mushrooms,... One of my favourite oriental dishes has to be vegetable spring rolls and I make it so often at home that I had to include it in my book. In Italy, this sauce is only ever served with broad, flat pasta such as tagliatelle or fettuccine and never with spaghetti.

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