I went to the fridge, got hold of everything green, white and red and came up with this masterpiece. I must admit that every time I make this for a vegetarian they utterly love me – so it must be good. The sweetness of the butternut squash works perfectly with the earthy cavolo nero, and the walnuts give added texture. I loved the atmosphere – all the locals out shopping and the fishmongers loudly calling out their catch of the day. Here I can get the same flavour and texture by simply tossing them on top of this fantastic pizza.

Bruschette are eaten all over Italy, and we all know and love the traditional tomato-based recipe. When I was a child, eating smoked salmon was always a massive treat because it was so expensive. Such a simple recipe but with a unique balance of flavours. If you buy saffron strands instead of the powder, please make sure that you grind it before using it. Without doubt this has to be one of my father’s favourite pasta dishes. This recipe is very different and worth a try. 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. I created this in order to still have a substantial side dish, but with more exciting colours and flavours.

There’s nothing quite like the taste of a good pasta puttanesca.

When I was filming for the TV series I visited Marco De Bartoli’s vineyard in Samperi, near Marsala – an ancient town on the western edge of Sicily. Use sirloin steak if you prefer and if you don’t like mushrooms substitute it with shallot onions. The one I have chosen to feature in this book is the classic and most popular version and, in my opinion, the best. Some of my friends have tried this dish and they say that it’s definitely one of the easiest and tastiest tart recipes that they have ever made. Just get cooking –... Here’s a great alternative to the traditional British bangers and mash. For this recipe I have taken the theme of a traditional Sardinian beef salad and have added artichokes and walnuts - which really complement the juicy sides of warm... Half the pleasure of food is being able to enjoy it with your friends and family. 2.

You can definitely try it with chicken breasts and, if you don’t like Parma ham, use pancetta. Sometimes my Auntie Rita made this cake for me and my sister as an after-school treat.

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. However, despite facing the sea, the absence of safe moorings for boats has prevented the development of a fishing tradition in the town, so it relies on agriculture. Perfect for a midweek supper, this dish is quick and easy to make and low-fat too. So, what are you waiting for? If you prefer you can substitute the parsley leaves with fresh mint but whatever you do, please make sure that you use fresh squid. Asparagus is one of the great delicacies of the vegetable world, and my asparagus tartlets quite rightly make it centre of attention. The area around Mount Etna yields peaches that taste as though they must have come from the Garden of Eden. Try to get hold of bottarga if you can – it really will enhance the dish – and please don’t be tempted to sprinkle cheese on top, as it will fight with the flavours of the seafood. Couscous is so easy to prepare, but it does need the addition of some really good flavours to make it come to life.

(My eldest son Luciano normally wins.) 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.

If using small, young courgettes you can use the whole vegetable, but for larger courgettes I suggest you use the flesh only, as the seeds can be spongy when eaten raw. It’s a real Italian classic and, when I’m back in Naples, my mother cooks this for me at least once a week. Zabaione is an old Venetian dessert traditionally made with Marsala wine (or sometimes vin santo), but here I’ve given it a southern Italian twist by using limoncello – a lemon-flavoured liqueur that is produced mainly in Campania. If I asked you to name one Italian dessert , I guarantee the vast majority would say tiramisu. I love good-quality sausages so this recipe is definitely in my top ten. It’s really versatile, too – it can be baked, poached, steamed, fried or flaked into stir-fries, pasta or risotto. For many people, salmon is the king of fish – it has a firm, meaty texture and a beautiful pink colour. When making this pizza for my vegan friends, I use a little tomato pizza sauce on the base and pile on all the other toppings minus the Dolcelatte. I absolutely love this recipe, so much so I would say it’s my favourite in this chapter. This rainbow salad is a fantastic source of vitamin C and is surprisingly filling. These need to be prepared ahead and rested in the fridge to make sure they don’t fall apart when they are cooked, so they’re a great make-ahead meal. This is a fantastic recipe for when you need a ‘quick-fix’ supper – most of the ingredients are dried or tinned, so it’s likely you’ll have them in your storecupboard, and very little chopping or other preparation is required. Dip in the biscuits, being careful not to oversoak them. If you have any biscuits left over, store them in an airtight container – they will last up to a week. Leeks make a fantastic alternative to onions, and yet many people only use them in soups. If making this for children, just leave out the booze and cook the cherries... Classic pesto is a specialty of Liguria, in northwestern Italy. On its own, avocado can often be bland but it’s fantastic in salads or with a spicy dish. Burgers are a great Friday night supper, perfect for the whole family. 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. The name translates as 'little ears', which is exactly what the shape resembles. Most babies are weaned off their mother’s milk with puréed food, I’m sure my mother weaned us off on pizza as I just don’t ever remember life without it. Some of the best chocolate in Italy comes from the northern city of Turin, the capital of Piedmont, where chocolate-making has been established since the late 18th century. This allows the sauce to really coat the pasta inside and out beautifully. Sponge fingers are known as … I don’t about know you, but I sometimes get bored of always having potatoes with my main meal. It’s really strong, about 40% proof, so you only need a small amount. This recipe has been handed down in the D’Acampo family for many generations, though I call it ‘Lasagne di Mamma’ because my mother taught it to my sister and me when we were about 11 years old . 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. If you can’t find paccheri you can use large rigatoni for this recipe. After that, he tucked in, finishing the lot.

It's a great tradition that my wife will pass on to our own children. This version just adds a little twist to the classic dish and is perfect for entertaining. So you can see where I found the inspiration for this recipe. Pour the double cream into a medium size bowl and whip until soft peaks form, set aside. They are so easy to put together and the slow cooking makes all the ingredients taste fantastic.

Many people might be nervous about cooking rabbit, but actually, if you get your butcher to cut the meat into pieces, it’s just like handling any other meat. A popular dish, it is usually cooked in large rectangular tins and sold by the weight. If you need to make dinner in under four minutes, this is the recipe for you. I love it: not only is it delicious but you can’t get anything healthier. I have never met another man that loves coffee more than I do, so this delicious coffee and ricotta tart is especially for those of you who are like us.

Serve with a dessert wine. I have tried them with red wine and they work well too. I wanted to try something different from a traditional pizza topping and I’m glad I did, as this pizza is delicious. Well, I have the solution – serve my granita just after the starter and it will cleanse your palate ready for the main course. So far, I don’t think I’ve met anyone, especially children, who doesn’t like this recipe. With no doubt, I have to dedicate this recipe to my friend and manager Jeremy Hicks. My grandfather, Giovanni, used to make this at Easter and now I carry on the tradition. If you prefer, replace the anchovies with black olives. In this recipe the rigatoni can be replaced with penne or any other pasta shape, if you prefer. Simply browse through Gino’s recipes and get cooking the real Italian way! Radicchio is very popular in Italy, particularly in the north, where it grows mainly in the Veneto region. As well as... By far – and I really mean by far – this has to be my favourite soup recipe in any of my books. If you prefer, substitute the Gorgonzola with any hard blue cheese of your choice. For this recipe I decided to use duck, pork and chicken, as recommended to me by a butcher in one of the markets I visited when filming in Piedmont. The hollow in the little ears perfectly entraps whatever sauce they are served with. You can replace the pancetta with chorizo if you prefer, and of course... Globe artichokes are used a lot in Europe, and especially in Italy, but don’t seem to be very popular here in England. Serve with plenty... For burgers, lamb makes a really nice change from beef.

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