Rosemary and lemon give this simple chicken dish a real taste of the Mediterranean; it is zingy and flavoursome but really child-friendly, so it makes a great midweek family meal. Kids love cucciolone, and in my experience they really enjoy getting involved in making them too. You don’t need a pasta machine – just mix, roll, shape and cook. 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 decided to add rocket leaves to this fantastic soup, which adds a peppery flavour to the dish. It’s a real Italian classic and, when I’m back in Naples, my mother cooks this for me at least once a week. It looks amazing with all the overlapping circles of cheese and courgette – a real showstopper. Do serve this soup with my home-made garlic croutons, you are going to love it! Sometimes my Auntie Rita made this cake for me and my sister as an after-school treat. This was, and still is, number one for me. That is just not the case - you will be surprised at just how easy it is! I have used six different kinds of vegetables to make the wholesome soup you’d expect but the bread, cheese and beans give it an even more rustic feel. Well, it must have been pretty good – otherwise I wouldn’t be here, would I? You coat the fish and there you have it – ready to be cooked.
A fantastic dessert that can be eaten warm or cold, as a pudding or served at teatime.... Chicken is the most common source of meat in the world. 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. I’ve also tried the same recipe with peanut and caramel cookies and it was delicious. There is nothing quite like a freshly cooked Margherita pizza. I have tried making this recipe with rocket leaves instead of the mushrooms and it’s just as good. My kids, however, won’t thank me for this recipe as they think every dessert should be about chocolate! Feel free to be creative with your fillings – this recipe is not about precision. 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. The yogurt makes a lovely cooling accompaniment to the spicy burgers. It’s usually eaten during the three-day feast of Santa Rosalina in July.
This recipe is dedicated to my son Rocco. Make sure that the avocados are perfectly ripe and don’t use buffalo mozzarella, as it will release too much milk during cooking. Making pasta can be a bit of a chore, but gnocchetti sardi (also known as malloreddus) is really easy. 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. This dessert is usually associated with Germany and Austria, but it is also often prepared in the northern regions of Italy. The rum with the chocolate is absolutely divine and with a pinch of cinnamon, it's a marriage made in heaven. :�<1��1�`c�#P*�vr�W��NJ����v;9�_�NLz0�������C��yM��n�x'a�m.�O#yŐzkH$���E*n{2�5����Ơ $�^�8�o���_lA��`y�������]���:Z�K��=5�D��H \�-�� CZ$?�>)2�^6 ����k6B�`r�d� The recipe requires four eggs, 100g of caster sugar, 500g of mascarpone cheese, the zest and juice of two unwaxed lemons, plus extra lemon zest to decorate. It is so easy, you really won’t believe it. I promise you that once you’ve made this dish and realise how easy it is to do, it will become a favourite. It's a great tradition that my wife will pass on to our own children.
Sour cherries (also known as tart cherries) are smaller and softer than sweet cherries. From Trieste to Puglia you’ll find the so-called brodetti (broths), although they vary from region to region. This version just adds a little twist to the classic dish and is perfect for entertaining. As you'll see, this is a traditional-style cannelloni with a bit of a twist, and I think you will love the result. One of my favourite British recipes has to be leek and potato soup. 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. This zingy first-course salad takes only minutes to prepare yet is full of flavour and goodness. I have tried them with red wine and they work well too. Leeks make a fantastic alternative to onions, and yet many people only use them in soups. You can certainly use lamb if you prefer, and if you can't find diced pancetta, a good quality bacon will definitely do the job. When they are stuffed and baked, conchiglioni (giant pasta shells) look so impressive and they taste every bit as good as they look.
You can substitute the prawns for scallops. If you prefer, add in mozzarella to get that... 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. Saffron, sometimes referred to as 'red gold' because of its deep ruby-red colour, flourishes in the fertile hills of Sardinia's Medio Campinado province in southwestern Sardinia. 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.
Once considered poor man’s food, Italian fish soup can now be found in the best restaurants along the Adriatic coast. I thought I’d try it in the panna cotta I was making... All I can say is 'wow'! So you can see where I found the inspiration for this recipe. https://www.goodtoknow.co.uk/recipes/gino-d-acampo-s-ricotta-tiramisu I like to serve this with a simple crisp green salad and some boiled new potatoes or – even better – my Mushroom Rice. You can substitute fettuccine instead of tagliatelle if... 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.
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.
The combination of butter and oil makes this a really light cake and very, very moreish. The general view now, though, is that it was an urban dish invented in Rome. It's really easy to prepare, and also works well with strawberries or raspberries. You might be tempted to think this recipe is just posh beans on toast, but to us Italians it’s an important dish, especially in regions where beans are a staple part of the diet. Well, I have the solution – serve my granita just after the starter and it will cleanse your palate ready for the main course. You can substitute the Marsala wine with Port or a dessert wine if you prefer, and do buy good quality chocolate as it will... Gnocchi is a firm favourite of the ladies in my life – my wife and my daughter Mia.
They are used all day every day and are so incredibly good for you - packed with protein and soluble fibre, they make a really wonderful alternative to potatoes. 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. If you have any biscuits left over, store them in an airtight container – they will last up to a week. This recipe puts mozzarella front and centre with two different marinades that are guaranteed to impress! If you need to make dinner in under four minutes, this is the recipe for you. Here I used choc chip cookies, which worked very well. (My eldest son Luciano normally wins.) Note that cream is not used in an authentic carbonara, so none is included below.
Mix together the Amaretto and chilled espresso with the cocoa powder. If you prefer, replace the anchovies with black olives. It is so simple and quick to prepare and is very flexible in terms of being great as a dinner for one, or a starter or a main at a dinner party. Whisk together the cream, mascarpone and egg whites, to form peaks, then whisk together the egg yolks with the sugar. ^fW�����*1X�k��}��S!���@.��������N(����A��Z��le^�JkE��� �w�j�a� xԴ5T�j6ԇ�, ��Q�H�a�d��0])mj%���戤�Ŝ-D�N�%���M>����[(��o�Y! ), you’ll find everything you need right here. If the béchamel and pasta are hot you can just pop the dish under the grill until the cheese melts, as I’ve done here. I wanted to try something different from a traditional pizza topping and I’m glad I did, as this pizza is delicious. Aubergines were introduced to the Mediterranean region by the Arabs in the Middle Ages and Sicilians use them a lot in their cooking. Fettuccine or bucatini can be substituted for the more usual spaghetti. I cooked this dish overlooking the beach at Pescoluse, on the Puglian coast. I absolutely love squid and to me there is no better way to cook it than with a nice spicy chorizo sausage. In this recipe the rigatoni can be replaced with penne or any other pasta shape, if you prefer. Grilling the avocado makes it softer and more velvety, but don’t overcook or it will turn mushy. Serve with a crisp salad on the side. Ask your fishmonger for end cuts and bones to flavour the sauce. I find that they work perfectly with pasta and rocket. Believe it or not, I tasted my first avocado when I came to England and, contrary to the popularity of ‘tricolore salad’ in Britain, in Italy, this dish just doesn’t exist. This focaccia can be eaten warm or at room temperature and a slice will always be welcome in a lunchbox or on a picnic. I created this in order to still have a substantial side dish, but with more exciting colours and flavours. 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.
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. https://www.ginodacampo.com/courses/italian-dessert-recipes If making this for children, just leave out the booze and cook the cherries... Classic pesto is a specialty of Liguria, in northwestern Italy. 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. 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.
The spicier the better for me, but be careful in Italy when asking for this traditional dish to be extra spicy – they will take you at your word. So, what are you waiting for? Perfect for a midweek supper, this dish is quick and easy to make and low-fat too.
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