This pasta recipe is definitely in my top ten - great sausages combining with the earthy flavours of rosemary and mushroom. Gino's Pasta p. I have used my grandfather's recipe since I was 16 years old and I still think it's the best Bolognese sauce ever. My nonno Giovanni would be so proud to have this dish on My Restaurant's menu. We make it like it should be made - no cream, just free range eggs, Pecorino cheese from Sardinia and diced crispy pancetta from Emilia Romagna. These delectable little potato dumplings are still not fully appreciated by the British palate, but I have never met anyone who doesn't like this dish.
What's more, it definitely gets the thumbs up from children. If you prefer a little extra kick, drizzle over some chilli oil. Arrabbiata means 'angry' in Italian, and I guess they used it to name this dish because of the heat of the chilli peppers in the sauce. This dish is fiery, fun and fabulous! I probably should have named this dish after my mother, Alba. She first showed me how to make it when I was about 8 years old and was always my sternest critic.
That's why I have to make sure it's always just right! In the D'Acampo family we adore making fresh filled pasta and this recipe is one of our top ten must have meals. This is a fabulously healthy pasta dish - low in saturated fats, sugar and salt - and it looks wonderful too, with its rainbow of colourful veg and the luscious pink of the smoked salmon pieces. If you're not a big fish eater, like my wife, give this a go; you'll find the smoked salmon flavour is deliciously subtle.
Gino's Hidden Italy p. People often ask me what I would choose for my last supper. Well, this is it! Lobster can be a bit expensive, but the flavour is superb and, for a special occasion - or even if you just fancy a treat - it's worth splurging for such an amazing pasta dish.
This has to be one of my mother's best creations — she prepared it for me every time I visited her. Please do not ask for grated cheese on top; it's not how seafood is eaten in Italy and you would never have wanted to upset my mother!
The Italian Diet p. This is a great pasta dish that I learned in the town of Amalfi many years ago, when I had just started catering college. The secret is simple: all the ingredients must be fresh and the pasta has to be al dente. I'm sure my mother must have weaned us on pizza - I don't ever remember life without it!
This classic tomato and mozzarella pizza was created for Margherita, the Queen of Italy. Along with the Marinara, it's the pizza of choice for any native Neapolitan. Italian Home Baking p. If you go to Napoli you will find this pizza everywhere. At My Restaurant, my aim is always to serve you not only the best food but a real Italian eating experience. Friarielli with buffalo mozzarella, proper Italian sausages, chilli and extra virgin olive oil, Buon Appetito!
This is the pizza for when the boys come round to watch football. I like to use a spicy salami that has a real kick no pun intended , but you can go as hot as you can handle!
I'm a real fan of heat, so I like to pep it up even more with a good dash of chilli flakes. Fondo alla rete, or 'back of the net', as we say in Italy! Healthy Italian For Less p. This is a firm favourite in the D'Acampo household and there's always an argument over who gets the last piece.
My eldest son, Luciano, usually wins. By the way, this classic from Florence is a great way to make sure everyone's getting their greens. Italian Escape p. Crudaiola means "raw ingredients". It's traditionally made in my home town, Torre del Greco, and is also very popular in many restaurants along the Neapolitan coast.
Although this classic represents the seasons of the year, I've always wondered whether the Four Seasons pizza was actually created for those who can't make up their mind which topping they want. But hey, when a pizza is as delicious as this, there's nothing wrong with a little indecision. Or is there? I adore the combination of olives and tuna on a pizza and the addition of bottarga makes it extra special. Islands in the Sun p. Calzone literally translated means 'pair of trousers' - how that became the name for a folded pizza, I just don't know!
What I do know is that this stuffed pizza originated in my home region of Naples. Different regions in Italy have their own version of this 'sandwich', but this is a traditional Neapolitan one. It's perfect for lunch on the go! When making salads we always use the freshest possible ingredients. The popularity of this salad around the world is most likely due to a man that bears the salad's name, Caesar Cardini.
Here at My Restaurant I have made it my own. This salad comes together from two Italian regions - Campania for the buffalo mozzarella and Sardinia for the Pecorino cheese. It's a firm favourite with my family and friends; they insist I make it for every barbecue party. One of Italy's most famous salads, its distinctive flavours combine beautifully.
That must be the reason it's so popular, it tastes so good! Originating in Southern Italy, where fresh, creamy buffalo mozzarella is produced, this dish is simply the best. As I always say, minimum effort; maximum satisfaction!
Veg Italia p. As well as loving all kinds of meat, I can't remember a time when I didn't enjoy fish at least once a week. As you know, I'm from the south of Italy, where seafood is so fresh and abundant that many people eat it daily. I first cooked this dish when I was filming my third series of Italian Escape in the town of Marsala — where the famous wine comes from.
I can only say one thing WOW! Saltimbocca, Italian for 'jumps in the mouth', is an absolute classic. Here I have substituted veal with turkey for the festive period. In my kitchen, I only use the best Aberdeen Angus steaks, which are dry-aged for 28 days to achieve a fantastic flavour and succulent texture.
Whenever I've had a boys' night out and need to get back in favour at home, one thing that never fails is to cook my wife a beautiful steak with flamed brandy. She absolutely adores it - and so do I! This classic Piedmontese recipe uses pork belly that needs slow-roasting to get the best flavours. The pepperiness of the rocket and watercress are perfect with the rich meat and the hazelnuts add extra crunch.
Pesto originated in Genoa and is a firm favourite as a pasta sauce choice, but why stop there? Here pesto makes stuffed breaded chicken extra special; done like this, it really doesn't get any better. Braised beef in red wine served with toasted ciabatta. My Aberdeen Angus beef is aged for 28 days before cooking in red wine for over 12 hours; it will melt in your mouth. And if you haven't chosen your wine yet, get a bottle of Cannonau to go with this stew trust me on this one!
I once had the pleasure of cooking my veal meatballs in Bar Vitelli… yes, the very same bar where Al Pacino filmed The Godfather! I was so excited I had the goosebumps all day! If you like meatballs, you simply must try these. My favourite way to cook aubergines. This recipe has been in my family for many generations and I want you to experience it for yourselves. Our Wild Atlantic cod fillet is excellent - it's firm, meaty and works wonderfully with the saltiness of the Napoli salami, the fresh cherry tomatoes and rosemary.
This fish dish comes from, "Fantastico", the first cookbook I ever wrote. I can't believe that after all these years I still enjoy making this recipe as much as ever. Lemon and fresh herbs. Swordfish, one of the fastest fish in the ocean, is a good choice for those who aren't usually very keen on fish as it has a firm, meaty texture and the steaks are bone free. Now she will only cook it Gino's way! I love calamari fritti and at home I always serve them with freshly made garlic mayonnaise and fried courgettes.
So welcome to Casa D'Acampo! The secret to this dish is simple: I choose the best Parma Ham - from Emilia Romagna, aged for 18 months - and only serve it with perfectly ripe melon.
Mussels are so delicious and quick to cook. Great with a bottle of chilled Sicilian white wine and some warm crusty bread. Find out more : Visit their website or follow them on Instagram lucianobyginodacampo. Subscribe to be the first to get the news from Hot Dinners Please enable the javascript to submit this form By signing up you agree to our privacy policy. View on Google maps. Join 40, other Londoners getting exclusive news and restaurant offers from Hot Dinners Please enable the javascript to submit this form By signing up you agree to our privacy policy.
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