Gino's Italian Express

Product Information

Put the flour on a large plate. Spread out the breadcrumbs on another plate. Beat the eggs in a large bowl with the milk and some salt and pepper. Set aside. Put the egg whites in a medium bowl and whisk using an electric whisk on full speed until they form stiff peaks. Remove the pan from the heat. Add the butter, pecorino and parsley. Stir for about 30 seconds until creamy. Season with salt and pepper. Top with a little extra parsley and pecorino. OVER the past few years, I’ve spent a lot of time travelling around my beautiful homeland, mainly by car and boat.

Using a flexible spatula, gently fold the whipped cream into the cooled hazelnut mixture in three stages. Fold in the hazelnuts and amaretto. Put the onion and rosemary in a large shallow casserole or sauté pan. Add the oil, season the onions with salt and add the pancetta. Fry over a high heat for about eight minutes or until softened and lightly golden, stirring occasionally. Put the beans in a large bowl. Add the olives, tomatoes, onion and chives. Season with salt and pepper.

MORE CELEBRITY STORIES

The next chapter in Gino's food-filled Italian adventure accompanying his hit ITV series for Autumn 2019. Gino came across this recipe during an authentic dining experience in a local’s home Credit: Dan Jones Put the eggs in a medium bowl and gradually whisk in the flour using a hand whisk. Add three tablespoons of the milk and a pinch of salt and whisk again to create a smooth, creamy batter. Set aside.

Pour the extra virgin olive oil into a food processor and add the garlic. Blitz for about one minute. Add the basil and blitz for one further minute or until smooth. Set aside. Gino was born in Napoli in the south of Italy into a large family. The food they ate was very traditional - simple recipes based on fresh and healthy fruit, vegetables, fish and meat. Return the avocados to the grill and cook for about three minutes or until the mozzarella starts to melt. Serve immediately. Gino's son Luciano loves this dish due to the flavour combo of spicy pancetta with a sweet basil sauce Credit: Dan Jones Bake for eight minutes. Remove from the oven, scatter over the salami and bake for a further five-eight minutes or until golden brown.Using the handle of a wooden spoon, mix together thoroughly to create a wet dough. Turn out the dough on to a well-floured surface and knead for about five minutes or until smooth and elastic. First make the dough. Put the flour, yeast and salt in a large bowl. Make a well in the centre and add the oil then gradually pour in 140ml of warm water. From bestselling cookery author, Gino D'Acampo, comes a brand-new cookbook inspired by a culinary journey along Italy's most famous rail journeys. WHEN I was filming in Pisa I saw this dish in many restaurants, so out of curiosity I had to try it. It was really delicious and fresh-tasting, and I loved the contrast of textures between the crisp crust and the tuna steak. Put the egg whites in a large bowl and add half the sugar.Whisk with an electric whisk until they form stiff peaks.

He has 9 Gino D'Acampo My Restaurant around the UK - in Manchester, London, Birmingham, Harrogate, Hull, Leeds and Liverpool - and three London My Pasta Bar. Gino is the author of several best-selling books including Gino's Healthy Italian for Less, Gino's Italian Coastal Escape, Gino's Italian Escape and Gino's Italian Adriatic Escape and Gino's Hidden Italy.Put the tomato, olives and spring onions in a medium bowl. Add the oil and vinegar. Season with salt and pepper and stir to combine. Grill the tuna for three minutes each side or until golden (make sure the tray is not too close to the heat, otherwise the breadcrumbs will burn). Serve immediately with lemon wedges. Pour the mixture into the prepared tin and spread evenly. Bake for 25 minutes or until risen and shrinking away from the sides of the tin. Leave to cool in the tin for 15 minutes, then turn out on to a serving plate. Remove the fettuccine from the water using tongs or a spaghetti spoon and put it directly in the pan with the sauce without draining. Toss for about 20 seconds to coat the pasta. Stir in the pecorino. Preheat the oven to 180C/gas mark 4. Grease a deep, loose-bottomed round cake tin, 23cm diameter, with butter and line with baking parchment.