Pasta is to Italy as fish and chips is to Britain! There are literally thousands ofItalian pasta recipes, so where do you start? There are healthy Italian pasta recipes, quick Italian pasta recipes, classic Italian pasta recipes and recipes that have Gino’s unique twist!
Whether you want to make your own pasta dough or you’re choosing from dozens of different types of pasta, there’s a pasta shape to complement every pasta recipe! In fact, there are over 600 forms known by an incredible 1,300 names.
The beauty of making real Italian pizza is that it’s so easy to do! Make the base, top it with one of Gino’s Italian pizza sauce recipes and thenadd vegetables, meat, more cheese, fish – whatever you like! The sky’s the limit.
Risotto is a very versatile and easy meal to make. It’s a fantastic one-pot dish and you can have dinner on the table within 30 – 40 minutes. Yes, you do have to stay by your pan stirring – but with a glass of wine, this will become a pleasure rather than a chore.
Buon Appetito!
Pasta, Pizza & Risotto
Stromboli con prosciutto crudo, mozzarella e fontinaSTROMBOLI WITH PARMA HAM, MOZZARELLA AND FONTINA
Stromboli are perfect for picnics or lunch boxes; they can be prepared ahead and they’re pretty much a self-contained meal. Fontina is an excellent melting cheese, and I love its buttery nutty flavour. I’ve paired it here with mozzarella and Parma ham, but any favourite filling of your choice can work well. Serve warm with a mixed salad, or leave to cool and wrap in foil ready to take on your picnic.
4
Serves
12
Ingredients
View Recipe Buy the Book Here
Extracted from Gino's Italian Adriatic Escape by Gino D’Acampo (published by Hodder & Stoughton) on 18th October 2018. Photography credit – Dan Jones
RISOTTO WITH RED RADICCHIO AND ITALIAN SAUSAGES
I can’t think of anything better than sitting eating a plate of risotto while admiring the view of the winding canals of Venice. This risotto has all the colours of Italy – green peas, creamy white rice and the sharp red of a favourite regional leaf vegetable, radicchio.
4
Serves
13
Ingredients
View Recipe Buy the Book Here
I can’t think of anything better than sitting eating a plate of risotto while admiring the view of the winding canals of Venice. This risotto has all the colours of Italy – green peas, creamy white rice and the sharp red of a favourite regional leaf vegetable, radicchio.
‘Extracted from Gino’s Italian Escape : A Taste of the Sun by Gino D’Acampo (published by Hodder & Stoughton) on 11th September 2014. Photography credit – Matt Russell’
Fettuccine allo zafferano con ragùSAFFRON FETTUCCINE WITH A RICH MEAT SAUCE
The rich meat pasta sauces of northern Italy usually contain two or more different kinds of minced or finely chopped meat. Near Turin they tend to combine beef and lamb, which I initially thought was a little strange until I tried it and found the textures and flavours really complemented each other. Make sure you cook the sauce for the full cooking time as a good ragù must be cooked very slowly for...
6
Serves
11
Ingredients
View Recipe Buy the Book Here
The rich meat pasta sauces of northern Italy usually contain two or more different kinds of minced or finely chopped meat. Near Turin they tend to combine beef and lamb, which I initially thought was a little strange until I tried it and found the textures and flavours really complemented each other. Make sure you cook the sauce for the full cooking time as a good ragù must be cooked very slowly for at least two hours.
‘Extracted from Gino's Hidden Italy by Gino D’Acampo (published by Hodder & Stoughton) on 6th October 2016. Photography credit – Matt Russell’
Insalata semplice di pasta con pollo, prosciutto e pesto rossoSUPER-EASY PASTA SALAD WITH CHICKEN, HAM + RED PESTO
I love a pasta salad and this is a really tasty one. I must admit it came about just before we were off to Sardinia for the summer; the night before, I threw everything we had left over in the fridge or kitchen cupboards into it (which explains the apple and onions) and the outcome was delicious. That’s what I love about pasta salads: anything goes and you can be as creative as you like. This is...
4
Serves
View Recipe Buy the Book Here
Extracted from Gino's Italy: Like Mamma Used to Make by Gino D’Acampo (published by Bloomsbury Publishing) on 15th September 2022. Photography credit – Haarala Hamilton
Bucatini al pesto sicilianoBUCATINI WITH SICILIAN PESTO
Classic pesto is a specialty of Liguria, in northwestern Italy. However, Sicilians have their own equally delicious, lesser-known version – just a few additional ingredients take it in an entirely new and exciting direction. 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.
4
Serves
13
Ingredients
View Recipe Buy the Book Here
Extracted from Gino's Islands in the Sun by Gino D’Acampo (published by Hodder & Stoughton) on 29th October 2015. Photography credit – Matt Russell
ITALIAN RICE SALAD
When I was a little boy my mother, Alba, used to make this rice salad for mylunch box. It’s a very useful recipe, as you can prepare the salad a day ahead,refrigerate it and take it to work the following day. For maximum flavour, it’sbest eaten at room temperature, rather than straight from the fridge.
6
Serves
12
Ingredients
View Recipe Buy the Book Here
Extracted from Gino’s Italian Family Adventure by Gino D’Acampo (published by Bloomsbury Publishing) on 28th October 2021. Photography credit – Haarala Hamilton
INSALATA DI PASTAMEDITERRANEAN PASTA SALAD
If you’ve never cooked before, this is a great recipe to start with, as very littlecan go wrong. Just make sure you cook the pasta until al dente – that is, firmwith some bite – you don’t want soggy pasta. I’ve suggested a list ofingredients, but you can add pretty much whatever you like – peas, artichokes,cooked ham or tins of sweetcorn and tuna all work well in a pasta salad.
4
Serves
13
Ingredients
View Recipe Buy the Book Here
Extracted from Gino’s Italian Express by Gino D’Acampo (published by Hodder & Stoughton) on 31st October 2019. Photography credit – Dan Jones
SPAGHETTI VONGOLESPAGHETTI WITH CLAMS & MUSSELS
As a young man I often used to go to the pretty port town of Castellammare, near Naples, to eat platefuls of their famous mussels. When I found myself there again recently, filming Gino’s Italian Coastal Escape, I couldn’t resist making the classic dish of the region – the chilli-spiked spaghetti vongole. Traditionally, spaghetti vongole contains just clams, but as I was in Castellammare, of...
2
Serves
10
Ingredients
Extracted from Gino's Italian Adriatic Escape: A taste of Italy from Veneto to Puglia by Gino D’Acampo (published by Hodder & Stoughton) on 18th October 2018. Photography credit – Dan Jones, Holly Bryson & Trevor Butterfield
Extracted from Gino's Italian Adriatic Escape: A taste of Italy from Veneto to Puglia by Gino D’Acampo (published by Hodder & Stoughton) on 18th October 2018. Photography credit – Dan Jones, Holly Bryson & Trevor Butterfield
Pizza con mozzarella, acciughe, olive e salviaMOZZARELLA, ANCHOVY, OLIVE AND SAGE PIZZA
The Adriatic coast is not as well known for its pizza as some other regions in Italy, but you can still find great pizzerias. Like any true Neapolitan, I’m always on the lookout for great pizza and after a day’s filming I enjoy nothing more than relaxing with a slice of pizza in one hand and a beer in the other. The pizza always has anchovies and the beer is always Italian.
4
Serves
13
Ingredients
Extracted from Gino's Italian Adriatic Escape: A taste of Italy from Veneto to Puglia by Gino D’Acampo (published by Hodder & Stoughton) on 18th October 2018. Photography credit – Dan Jones, Holly Bryson & Trevor Butterfield
Extracted from Gino's Italian Adriatic Escape: A taste of Italy from Veneto to Puglia by Gino D’Acampo (published by Hodder & Stoughton) on 18th October 2018. Photography credit – Dan Jones, Holly Bryson & Trevor Butterfield
Paccheri ai quattro formaggiPACCHERI WITH FOUR CHEESES
Originating from Campania and Calabria, paccheri is a popular pasta shape in the region of Marche. When filming there I made this dish using a selection of delicious cheeses. This is a tasty and filling meal that’s really easy to make – it’s my version of a posh macaroni cheese! If you can’t find paccheri you can use large rigatoni for this recipe. If scamorza is unavailable, use a mixture...
4
Serves
10
Ingredients
Extracted from Gino's Italian Adriatic Escape: A taste of Italy from Veneto to Puglia by Gino D’Acampo (published by Hodder & Stoughton) on 18th October 2018. Photography credit – Dan Jones, Holly Bryson & Trevor Butterfield
Extracted from Gino's Italian Adriatic Escape: A taste of Italy from Veneto to Puglia by Gino D’Acampo (published by Hodder & Stoughton) on 18th October 2018. Photography credit – Dan Jones, Holly Bryson & Trevor Butterfield
PIZZA GORGONZOL A E PROSCIUTTO CRUDO GORGONZOLA AND PARMA HAM PIZZA
Gorgonzola and Parma ham both originate in northern Italy and make a great combination. I often prepare this pizza for my boys, and sometimes we ring the changes by using cooked ham or salami instead of Parma ham. Make sure you preheat the oven to the correct temperature before putting in the pizza, or the dough will be soggy and not cook properly.
2
Serves
10
Ingredients
Extracted from Gino's Italian Express by Gino D’Acampo (published by Hodder & Stoughton) on 31st October 2019. Photography credit – Dan Jones
Extracted from Gino's Italian Express by Gino D’Acampo (published by Hodder & Stoughton) on 31st October 2019. Photography credit – Dan Jones
PENNETTE UOVA E PANCETTAPENNE WITH EGGS AND PANCETTA
People often ask me what my favourite pasta dish is, and this must be among my Top Ten ... salty, crisp pancetta with eggs and pecorino cheese – it’s a match made in heaven. It’s really important to take the saucepan off the heat when you pour over the egg mixture, otherwise you’ll end up with overcooked eggs and sticky pasta. The heat from the pasta and pancetta will be enough to cook the...
4
Serves
8
Ingredients
Extracted from Gino's Italian Express by Gino D’Acampo (published by Hodder & Stoughton) on 31st October 2019. Photography credit – Dan Jones
Extracted from Gino's Italian Express by Gino D’Acampo (published by Hodder & Stoughton) on 31st October 2019. Photography credit – Dan Jones
PIZZA MARGHERITANEAPOLITAN PIZZA WITH BUFFALO MOZZARELLA, TOMATOES & BASIL
Pizza originated in Naples and it’s where the best, most authentic pizza can still be found today – and I’m not just saying that because I’m a Neapolitan! Apparently this topping was created in the 19th century to honour the visit of Queen Margherita to Naples, as it represented the colours of the Italian flag – red, white and green. Try to use buffalo (rather than cow’s milk) mozzarella...
2
Serves
10
Ingredients
Extracted from Gino's Italian Coastal Escape: A Taste of Italy from the Aeolian Islands to Elba by Gino D’Acampo (published by Hodder & Stoughton) on 19th October 2017. Photography credit – Dan Jones and Matt Russell
Extracted from Gino's Italian Coastal Escape: A Taste of Italy from the Aeolian Islands to Elba by Gino D’Acampo (published by Hodder & Stoughton) on 19th October 2017. Photography credit – Dan Jones and Matt Russell
RISOTTO CON POLLO, PESTO ROSSO E ROSMARINOCHICKEN RISOTTO WITH RED PESTO & ROSEMARY
Risotto is the ultimate comfort food, and it’s so versatile and quick to make. For this recipe I’ve used chicken breast, but you can also use cooked chicken left over from a roast – just stir it in as you add the last ladleful of stock. Red pesto is a southern Italian variation of the northern Italian basil pesto – the colour comes from sun-dried tomatoes or red peppers and the sauce adds depth...
4
Serves
13
Ingredients
Extracted from Gino's Italian Coastal Escape: A Taste of Italy from the Aeolian Islands to Elba by Gino D’Acampo (published by Hodder & Stoughton) on 19th October 2017. Photography credit – Dan Jones and Matt Russell
Extracted from Gino's Italian Coastal Escape: A Taste of Italy from the Aeolian Islands to Elba by Gino D’Acampo (published by Hodder & Stoughton) on 19th October 2017. Photography credit – Dan Jones and Matt Russell
FETTUCCINE AL RAGÙ NAPOLETANOFETTUCCINE WITH NEAPOLITAN RAGÙ
This Neapolitan ragù recipe has been in my family for over 40 years and my mother has never changed a single ingredient. It works to perfection, and the great thing is that you can prepare the sauce a day ahead and it will taste even better the day after. The meat should be crumbly and as soft as butter. Feel free to use rump steak if you prefer, as fillet steak can be expensive.
6
Serves
13
Ingredients
Extracted from Gino's Italian Coastal Escape: A Taste of Italy from the Aeolian Islands to Elba by Gino D’Acampo (published by Hodder & Stoughton) on 19th October 2017. Photography credit – Dan Jones and Matt Russell
Extracted from Gino's Italian Coastal Escape: A Taste of Italy from the Aeolian Islands to Elba by Gino D’Acampo (published by Hodder & Stoughton) on 19th October 2017. Photography credit – Dan Jones and Matt Russell
Risotto ai frutti di mare con aglio e peperoncinoSEAFOOD RISOTTO WITH GARLIC AND A HINT OF CHILLI
Risotto ai frutti di mare is a classic northern Italian dish and some recipes contain four or five different types of seafood. Here I’ve added a little chilli for extra kick. Please don’t add cheese as it ‘fights’ with the seafood.
4
Serves
11
Ingredients
Extracted from Gino's Hidden Italy : How to Cook Like a True Italian by Gino D’Acampo (published by Hodder & Stoughton) on 6th October 2016. Photography credit – Matt Russell, Hal Shinnie and Dan Jones
Extracted from Gino's Hidden Italy : How to Cook Like a True Italian by Gino D’Acampo (published by Hodder & Stoughton) on 6th October 2016. Photography credit – Matt Russell, Hal Shinnie and Dan Jones
Risotto primavera alle verdure di stagioneASPARAGUS, BROAD BEAN, PEA AND LEEK RISOTTO
For me, this wonderful risotto signals the end of spring and the start of summer. If using older beans it's best to remove their skins after boiling as they can be tough. You can use frozen broad beans and peas if you prefer.
6
Serves
11
Ingredients
Extracted from Gino's Hidden Italy : How to Cook Like a True Italian by Gino D’Acampo (published by Hodder & Stoughton) on 6th October 2016. Photography credit – Matt Russell, Hal Shinnie and Dan Jones
Extracted from Gino's Hidden Italy : How to Cook Like a True Italian by Gino D’Acampo (published by Hodder & Stoughton) on 6th October 2016. Photography credit – Matt Russell, Hal Shinnie and Dan Jones
Spaghetti alla chitarra con pomodori freschi, aglio, peperoncino e rucolaSPAGHETTI ALLA CHITARRA WITH FRESH TOMATOES, GARLIC, CHILLI AND ROCKET
When I was in Pescara – the main city in the Abruzzo region – I spent the morning with Giovanni Minicucci, the founder of the pasta shop Chitarra Antica, making spaghetti alla chitarra in the traditional way (see page 54). I then rustled up a quick fresh tomato and chilli pasta sauce – the type that every Italian makes at home. So simple yet so delicious. If you can’t find spaghetti alla chitarra...
4
Serves
7
Ingredients
Extracted from Gino's Hidden Italy : How to Cook Like a True Italian by Gino D’Acampo (published by Hodder & Stoughton) on 6th October 2016. Photography credit – Matt Russell, Hal Shinnie and Dan Jones
Extracted from Gino's Hidden Italy : How to Cook Like a True Italian by Gino D’Acampo (published by Hodder & Stoughton) on 6th October 2016. Photography credit – Matt Russell, Hal Shinnie and Dan Jones
