TV chef Gino D’Acampo dishes up some of his favourite recipes in order to shake up family dinner times
The Italian food expert shares some of his favourite recipes from his new book — Gino's Italian Coastal Escape which is available to buy on Thursday
One of Britain's favourite television chefs, Gino D’Acampo, is on a mission to brighten up drab meal times.
In his new book, Gino's Italian Coastal Escape, he shares some family recipes that he enjoyed when growing up in Campania, Naples.
To celebrate the release of his new book, Gino has given us a sneak peak with three of his featured recipes.
Mama Alba’s meatballs
Serves 4
Prep time 10 minutes - cooking time 45 minutes
Calories 808 - Saturated fat 18g
Ingredients: Olive oil, for greasing
400g minced pork
400g minced beef
150g fresh white breadcrumbs
2 cloves garlic, peeled and crushed
5tbsp fresh flat-leaf parsley, chopped
100g Grana Padano, grated
2 medium eggs, lightly beaten
For the sauce: 2 x 400g tins chopped tomatoes
690ml jar passata
4tbsp extra virgin olive oil
1/2tsp dried chilli flakes
10 fresh basil leaves, plus extra to garnish
Method: Preheat the oven to 220°C/200°C fan/gas mark 7. Grease a large baking sheet with oil and set aside.
Place the pork, beef, breadcrumbs, garlic, parsley, Grana Padano and eggs in a large bowl. Season with salt and pepper. Mix with your hands until everything is thoroughly combined.
Using dampened hands, take small amounts of the meat mixture and roll into 12 equal-sized balls. Place the balls on the baking sheet and cook in the oven for 12 minutes.
Meanwhile, make the sauce. Put the tomatoes, passata and oil in a large saucepan over a medium heat. Stir in the chilli flakes, basil and some salt.
Bring to the boil. Reduce the heat, partially cover the pan and simmer for 10 minutes, stirring occasionally.
Carefully place the meatballs in the tomato sauce and partially cover the pan again. Simmer for 30 minutes, turning the meatballs occasionally.
If the sauce gets too thick, add a little hot water. To serve, scatter over a few basil leaves.
Courgettes stuffed with ricotta and pecorino
Serves 6
Prep time 10 minutes - cooking time 40 minutes
Calories 224 - saturated fat 6g
Ingredients: 6 medium courgettes
5tbsp extra virgin olive oil, plus extra for greasing
2 cloves garlic, peeled and crushed
40g fresh white breadcrumbs
3tbsp fresh flat-leaf parsley, chopped
250g ricotta, drained
50g pecorino, freshly grated
1 large egg, lightly beaten
Method: Preheat the oven to 190°C/170°C fan/gas mark 5. Cut the courgettes in half lengthways. Using a teaspoon, carefully scoop out most of the insides.
Finely chop the courgette flesh. Lay the courgette shells, cut-side up and in a single layer, on a large oiled baking sheet. Season with salt.
To make the stuffing, heat 3tbsp oil in a medium saucepan over a medium heat. Add the garlic and fry for 30 seconds. Add the courgette flesh and fry for 5 minutes, stirring occasionally.
Tip in the breadcrumbs and fry for 3 minutes, stirring continuously.
Remove the pan from the heat and add the parsley, ricotta, 40g of the pecorino and the egg. Season with
salt and pepper and stir to combine.
Fill the courgette shells with the stuffing mixture. Sprinkle over the remaining pecorino and drizzle over
the other 2tbsp oil.
Bake for 30 minutes or until the top is golden.
Italian-style smoked haddock and paprika omelette
Serves 2
Prep time: 5 mins - cooking time: 25 mins
Calories: 497 - saturated fat: 17g
The Italian-style smoked haddock & paprika omelette can be thrown together in just 30 minutesIngredients: 300ml full-fat milk
3 bay leaves
250g smoked, undyed, skinned haddock fillets
6 medium eggs
1tsp paprika
30g salted butter
2tbsp double cream
2tbsp chopped fresh chives
Method: Put the milk and 300ml water in a large, shallow pan. Add the bay leaves and bring to the boil. Reduce the heat, add the haddock and simmer gently for about 4 minutes
Transfer the fish to a large plate and leave to cool. Using a fork or your fingers, flake the fish into large chunks. Set aside.
Preheat the grill to its highest setting. Break the eggs into a large bowl, add the paprika and season with salt. Whisk and set aside.
Melt the butter in a 23cm heavy-based frying pan over a medium heat. Swirl it around to coat the base and sides of the pan. Pour in the eggs and tilt the pan to distribute the eggs evenly over the bottom.
When the omelette is set underneath but still very moist on top, sprinkle over the flaked fish and the chives, then drizzle over the cream. Place under the hot grill for about 2 minutes until set firm.
- Gino’s Italian Coastal Escape by Gino D’Acampo (£20, Hodder & Stoughton) is out Thursday.
