Tuesday, 21 October 2014

Gino D'Acampo Spaghetti Bolognese

Gino D'Acampo Spaghetti Bolognese


Gino D'Acampo spaghetti bolognese recipe is a classic that everyone likes. This really is the best recipe for this classic dish. Give it a go and see what you think. We are confident you will be pleased you did.
Try these alternative Gino recipes:
Gino D'acampo Italian Escape Tagliatelle alla Bolognese
Pasta alla norma recipe by Gino D'Acampo Gino's Italian Escape
Gino D'Acampo bolognese with roasted tomato sauce
Celebrity Chefs Recipe Gino D'Acampo Bolognese
Gino d'Acampo Pasta bolognese recipe

Makes enough for 6 people

Ingredients for Gino D'Acampo Spaghetti Bolognese


500g Fresh Beef Mince.
6 Fresh Cherry Tomatoes.
4 Rashers of Smoked Streaky Bacon, carefully diced.
400g Dried Spaghetti Pasta.
2 Tins of Plum/Chopped Tomatoes.
2 Sticks of Celery, trimmed down and carefully diced.
2 medium sized onions, peeled and also carefully diced.
2 Cloves of Garlic, peeled off and carefully diced.
2 Carrots, trimmed as well as finely diced.
75g Fresh grated Parmesan Cheese, plus some extra for grating over.
1 medium chilli (optional), seeded and carefully cut
1 Beef Stock cube.
2 tbsp Tomato Puree.
Glass of your best red wine (optional).
Gino D'Acampo Spaghetti Bolognese Recipe
Gino D'Acampo Spaghetti Bolognese
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Herbs:.
2-3 Sprigs of Fresh Rosemary.
1 tsp Dried Oregano.
Handful of Fresh Basil, plus extra to be used as Garnish.
Sea Salt and Black Pepper.
1-2 Fresh Bay Leaves.
Olive oil.
Your favourite crusty bread, to serve.

How to make Gino D'Acampo Spaghetti Bolognese


Include a good lug of olive oil and gently fry your bacon up until gold and also crisp. Reduce the heat somewhat and also include your onions, carrots, celery as well as garlic. Take off the Rosemary sprigs and also add them to the pot, discarding the sprigs.

Next, increase the heat again and fry the meat until it is browned all over.

Then, take your tins of plum/chopped tomatoes and add them, (plum tomatoes are most ideal as they include less water, yet either will work out wonderful!). Add your natural herbs, tomato puree, stock cube, chilli and if your using wine, then add that too. Slice your cherry tomatoes in half and also place them in the pan.

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Give every little thing a good mixing with a wooden spoon, As you mix make sure you break up the tomatoes and slowly bring to a simmer. Lower the heat to low-medium, place the pan lid on and leave it blipping away for a good hour and 15 mins till the flavours turn into a wonderfully rich tomatoey sauce. Stir sometimes to ensure it does not catch.

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When the sauce is almost ready, add the parmesan as well as seasoning it to your preference. Meanwhile add salt to a pot of boiling water and prepare the spaghetti according to the packet guidelines. When the pastas is ready, drain it in a bowl-shaped sieve as well as include it to the pot with the sauce. Mix it all up by mixing the spaghetti in the beautiful tomato sauce. Serve this up with a little grated parmesan and use the extra basil leaves to make a terrific little garnish. Stunning!

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Let us know what you think to Gino D'Acampo spaghetti bolognese.

Thursday, 16 October 2014

Baci di Dama by Gino D'Acampo Italian Escape

Baci di Dama by Gino D'Acampo Italian Escape

Baci di Dama by Gino D'Acampo Italian Escape recipe. Butter, sugar, chocolate spread and also chilli - put them with each other and what do you acquire? - A kiss!

It could seem like an odd combination however "Baci di Dama' or 'Lady's Kisses' are tasty biscuits that are fun to create for all the family members. Gino is in the kitchen and all is well as he explains all to us. Just ask your man if he fancies one of your lady kisses and he won't be able to resist!

Try these alternative recipes from Gino:
Conchiglioni ripieni alla Fiorentina by Gino D'Acampo
Gino's Italian Escape Sweet Half Moon Pasta Recipe
Gino D'Acampo Chocolate panforte with Amaretto liqueur
Pasta alla norma recipe by Gino D'Acampo Gino's Italian Escape

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Baci di Dama by Gino D'Acampo Italian Escape
Baci di Dama by Gino D'Acampo Italian Escape 

Ingredients for Baci di Dama by Gino D'Acampo Italian Escape 


120g salted butter, nice and soft
120g caster sugar
1 tsp vanilla extract
120g ground almonds
120g Plain "00" flour
5 Nutella chocolate spread
2 tbsps smashed hazelnuts
2 tsps finely sliced red chilli

How to make Baci di Dama by Gino D'Acampo Italian Escape 

Pre-heat the stove to 180 degrees.

In a small dish, mix with each other the chocolate spread, hazelnut and 2 tbsps chilli mixed with cold water. Now put this to one side.

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In a huge mixing dish, start beating the butter and also sugar with each other until soft and luscious. Add the vanilla extract as well and carry on beating once again.

Include the almonds and also flour and keep mixing it into the butter mix until it develops into a dough.

Split the dough right into equivalent sized quarters then split each quarter into 5.

With floured hands roll each item right into a tiny round ball and put on a baking tray lined with parchment paper.

Squash each round somewhat with the palm of your hand leaving a 3cm gap between every one.

Bake for 15 minutes till golden. Let them stand to cool on a wire shelf. These are going to be the best Baci di Dama by Gino D'Acampo Italian Escape.

When the biscuits are entirely cooled down, sandwich 2 together with a tsp of chocolate spread mix in between.

Take a look in the columns of this page for more awesome recipes. View all the latest Gino D'Acampo recipes here at http://ginodacampo.blogspot.com

Fantastico offered with a little glass of Amaretto liquor! So do ask your husband if he would like a lady kiss and see what his response is. How could he possibly refuse.

What do you think to Baci di Dama by Gino D'Acampo Italian Escape.

Monday, 13 October 2014

Conchiglioni ripieni alla Fiorentina by Gino D'Acampo

Conchiglioni ripieni alla Fiorentina by Gino D'Acampo

The evenings are drawing in, the woollen socks are coming out and also the heating is  going on. So it's time to do away with mixed greens and welcome in a warming pasta meal. This is Florence style stuffed pasta shells with beef and béchamel sauce

Meat, butter, parmesan and good hearty pasta. What could be a lot more comforting? Gino's right here with his conchiglioni ripieni alla Fiorentina, a stylish yet hearty pasta based meal.

Florence style stuffed pasta shells with beef and béchamel sauce.

See these other recipes from Gino's selection:
Baci di Dama by Gino D'Acampo Italian Escape - Lady Kisses!
Baci di Dama by Gino D'Acampo Italian Escape
Pasta alla norma recipe by Gino D'Acampo Gino's Italian Escape
Gino's Italian Escape Sweet Half Moon Pasta Recipe
Pasta alla norma recipe by Gino D'Acampo Gino's Italian Escape

Makes enough for 4 people
Conchiglioni ripieni alla Fiorentina by Gino D'Acampo
Conchiglioni ripieni alla Fiorentina by Gino D'Acampo

Ingredients for Conchiglioni ripieni alla Fiorentina by Gino D'Acampo

500g diced beef
24 Conchiglioni, large pasta shells
1 tablespoon rosemary leaves, carefully sliced
4 tablespoons olive oil
2 x 400g tinned chopped tomatoes
1 tablespoon salted butter
80g recently grated Grana Padano cheese
1 red onion, peeled as well as finely chopped
15 basil leaves, with a few more to be added for garnish
Chilli oil for garnish
Salt & black pepper to your taste
For the béchamel sauce

50g salted butter
50g ordinary flour
500ml full-fat milk, cold
1 pinch newly grated nutmeg

How to make Conchiglioni ripieni alla Fiorentina by Gino D'Acampo

Load a large pan with water, include in 1 tbsp of salt and get it to boiling point. Cook the pasta for approx. 5 minutes. Then drain and put them upside down (to help draining) on a tea towel to cool.

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Now to make the béchamel sauce. Firstly, melt the butter in a medium size saucepan over a medium heat. Add the flour and cook for 1 minute until it becomes a light brown colour. Slowly mix in the cold milk, reduce the heat and cook for 10 minutes ensuring that you whisk constantly. Once it starts to get thick, stir in the nutmeg. Season with salt and pepper and set aside to slightly cool

To prepare the meat sauce, melt the butter with the oil in a large frying pan as well as fry the red onion for 2 mins, stir sometimes until ready.

Add in the best mince beef you can afford. Add to this the rosemary and keep stirring consistently with a wooden spoon allowing the meat to crumble. Add a pinch of salt and also pepper as well as cook for 15 minutes up until the meat has actually browned. Set aside

When the meat has actually cooled put half of the béchamel sauce in the skillet as well as blend completely. Now, put that aside.

Pre-heat the stove to 190 0°.

Pour the sliced tomatoes right into a small pan and boil them. Lower the heat, include in the basil and also season with salt and also pepper. Prepare for 8 minutes and occasionally stir the mixture.

Spread out the tomato sauce over the base of a 35x20cm ceramic dish; this will certainly help stop the conchiglioni shells from sticking.

With the help of a tbsp, fill up the conchiglioni shells with the meat blend and also delicately place in the ceramic recipe. You have to ensure the shells aren't as well close to each other that they stick together.

Drizzle the rest of the béchamel sauce over each filled shell.

Cover the recipe with foil and also bake in the middle of the stove for 15 mins. Remove the aluminium foil, sprinkling on the Grana Padano and then make sure you let it cook for an additional 5 minutes.

Permit the pasta to relax after taking it from the oven for 3 minutes before offering it.

Spoon some of the tomato sauce in the centre of a serving plate and also organise 6 filled pasta shells on the top.

View all the latest Gino D'Acampo recipes here at http://ginodacampo.blogspot.com

Garnish with a few basil leaves scattered around as well as a little drizzle of chilli oil on the top.

Let us know what you think to Conchiglioni ripieni alla Fiorentina by Gino D'Acampo.

Saturday, 11 October 2014

Gino's Italian Escape Sweet Half Moon Pasta Recipe

Gino's Italian Escape Sweet Half Moon Pasta Recipe

Gino's Italian Escape Sweet Half Moon Pasta Recipe is a little unusual and a very special Gino D'acampo dish. Show your support for this free website by clicking the Google+ icon in the top right corner. Thank you.
Gino D'acampo Italian Escape Tagliatelle alla Bolognese recipe

Makes enough for 4
Preparation time: 30 minutes, plus resting time
Cooking time: 3 mins

Gino D'Acampo's sweet pasta recipe from Gino's Italian Escape

You will need
For the pasta
2 big whole eggs
1 egg yolk
250g '00' flour, plus a little for dusting
2 loaded tablespoons caster sugar
50g butter, softened
Olive oil, for frying
Ingredients for filling
250g ricotta cheese
Zest of 1 orange
50g carefully cut hazelnuts
50g good-quality dark delicious chocolate chips
1 tbsp Castor sugar (optional).
1 egg, beaten.
4 tbsp honey, to drizzle on top.
4 tbsp topping sugar, used to dust the sweet.
Gino's Italian Escape Sweet Half Moon Pasta Recipe
Gino's Italian Escape Sweet Half Moon Pasta Recipe
Try these alternative recipes from Gino:
Gino D'Acampo Marinated meat skewers with a three-bean salad
Gino D'Acampo Chocolate panforte with Amaretto liqueur
Pasta alla norma recipe by Gino D'Acampo Gino's Italian Escape

Instructions for Gino's Italian Escape Sweet Half Moon Pasta Recipe

1 Beat together each of the eggs and egg yolk. Area the flour in a huge dish and also include the sugar as well as butter, then add the eggs. With the end of a wooden spoon, bring the mix together. If the mixture is too thick then add a small drop of water to loosen. When the mixture starts to integrate, turn it out onto a clean work surface and begin to knead the dough until the surface area is clean and the dough smooth. Wrap it in cling film and then leave it to rest for 20 mins-- HALF AN HOUR.
2 While that is resting, combine the orange zest, ricotta, hazelnuts and chocolate chips, including a tbsp of sugar, if you like. Put this aside.

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3 Unwrap the chilled pasta dough into a well-floured area. Flatten it down somewhat with your fingertips then roll it out up until it is 2mm thick, or use a pasta device-- if you have one. Once you have it thin enough, cut out 12 discs of pasta using a 10-- 12cm cutter.
4 Brush around the edge of each disc with a little egg wash, then put a spoonful of the ricotta in the middle of each disc and fold the one half of the pasta circle over the filling, creating a half-moon form. Press down securely around the edge, then use a fork to push the sides together.
5 Heat 5cm oil in a pan. To examine if the oil is very hot, put a little off cut of pasta to the oil-- if bubbles begin to appear around it and also it drifts to the top, it is hot enough. Fry the half-moons in batches.

View all the latest Gino D'Acampo recipes here at http://ginodacampo.blogspot.com

6 Cook for 1 1/2 minutes then meticulously turn them over and continue frying for 1 1/2 mins on the other side. Take them out the pan with a slotted spoon and also drain on kitchen paper. Serve quickly drizzled with honey and dust with icing sugar.
Leave your comments below on Gino's Italian Escape Sweet Half Moon Pasta Recipe.

Friday, 10 October 2014

Gino D'acampo Italian Escape Tagliatelle alla Bolognese

Gino D'acampo Italian Escape Tagliatelle alla Bolognese

Gino D'acampo Italian Escape Tagliatelle alla Bolognese recipe is further down!
It's the last leg of Gino D'Acampo's excursion of Italy tonight as he goes to Bologna, commonly regarded as Italy's gastronomic heartland.  However us common folk will recognise it as the house of 'Spag Bog'. Gino comes across a cook that has actually been honing her bolognese sauce dish for almost 30 years. The Italian chef later preps his grandfather's take on tagliatelle alla bolognese as well as exploring the neighbourhood speciality of mortadella. Bologna is likewise well known for its tortellini, so Gino chooses to make his very own version which includes ricotta cheese, hazelnuts, orange zest and delicious chocolate chips. A strange mix of ingredients but try it and you will see it is fantastico!
Try these alternative recipes from Gino:
Conchiglioni ripieni alla Fiorentina by Gino D'Acampo
Gino's Italian Escape Sweet Half Moon Pasta Recipe
Gino D'Acampo Chocolate panforte with Amaretto liqueur
Pasta alla norma recipe by Gino D'Acampo Gino's Italian Escape
Baci di Dama by Gino D'Acampo Italian Escape
Gino D'Acampo Spaghetti Bolognese

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Gino D'acampo Italian Escape Tagliatelle alla Bolognese
Gino D'acampo Italian Escape Tagliatelle alla Bolognese

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Facebook Lets Do Lunch With Gino and Mel

Here we have Gino D'acampo's grandfathers spaghetti bolognaise. This has a tasty meat sauce that includes various types of mince consisting of pork as well as beef, slowly cooked in a tomato as well as vegetable sauce.

Makes enough for 6 people

Ingredients Gino D'acampo Italian Escape Tagliatelle alla Bolognese


2 tbsps olive oil
500g minced beef
2 celery sticks, very finely diced
1 huge carrot, quite finely diced
1 red onion, quite finely diced
500g cut pork mince
50ml milk
50ml red wine (and a bit extra to drink while you cook!)
300ml passata
4 tablespoons tomato puree
500g fresh tagliatelle
400ml vegetable stock or chicken stock
Parmesan shavings, to serve (optional).

Instructions for Gino D'acampo Italian Escape Tagliatelle alla Bolognese

Warm up half the oil in a large saute pan and fry the celery, onion, as well as carrot for 5 minutes until soft and beginning to colour.

While the veggies are cooking, placed all the meat in a big bowl, pouring over the olive oil you have left and also crumble the meat between your fingertips. Add the meat to the pot and also fry till brownish-- around 5 minutes.

Deglaze the pot with the red wine and leave it to simmer for a couple of mins, then add the milk. Simmer for 2 minutes and then stir in the passata, tomato purée and stock. Simmer gently for 3 hours until it has reduced down and thickened
When cooked, take it off the hob, season with salt and also pepper then cover with a lid and also leave for 20 minutes-- you do not want the sauce to be boiling very hot when you serve it.

When all set to dish up, bring a large pan of slightly salted water to the boil. Put the pasta in the water and leave to cook for 2-- 3 minutes or up until just cooked. Drain the pasta, then return to the pot with the sauce and also shake to combine.

Serve in bowls with a few Parmesan shavings spread over.

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If you have made any of Gino's recipes we would love to hear how you got on. Also, tell us what you think to Gino D'acampo Italian Escape Tagliatelle alla Bolognese.

Saturday, 4 October 2014

Gino D'Acampo Marinated meat skewers with a three-bean salad

Gino D'Acampo Marinated meat skewers with a three-bean salad

Gino D'Acampo Marinated meat skewers with a three-bean salad from Gino's Italian Escape ITV show is a great recipe. It is a tasty recipe and good for you too.

The Italian chef has utilised really flavoursome meat, together with colourful veg so that each bite will amaze you by offering you a various taste and texture.

The flavors of these easy components are boosted by fresh rosemary and zingy lemon and perfectly matched by this delicious and healthy three-bean salad.

This is absolutely not a dish to be had for the summer only; stick it on the frying pan or under the grill and keep it on the menu throughout the year. Your guests will appreciate it as will your family.

Try these other recipes from Gino D'Acampo:
Gino D'acampo Italian Escape Tagliatelle alla Bolognese
Gino D'Acampo Chocolate panforte with Amaretto liqueur
Gino D'Acampo Let's Do Lunch Summer Vegetable Filo Tart
Chocolate Mousse Recipe Gino D'Acampo Lets Do Lunch
See complete list of videos of Gino D'Acampo Italian recipes for some special classical recipe ideas.

Makes enough for 4 people

Each bite will provide you a different taste and structure.
-- Gino D'Acampo

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Gino D'Acampo Marinated meat skewers with a three-bean salad
Gino D'Acampo Marinated meat skewers with a three-bean salad

Ingredients for Gino D'Acampo Marinated meat skewers with a three-bean salad


2 tbsps honey.
600g rump steak, cut into 2cm cubes.
100ml red wine.
2 yellow peppers, cut into 2cm cubes.
2 red onions, peeled and cut into 8 chunks.
5 fresh rosemary sprigs.
1 tablespoon olive oil.
2 courgettes, cut into 2cm rounds.
1 x 400g tin chickpeas, drained and washed.
1 x 400g tin cannellini beans, drained and rinsed.
Juice of 1 lemon.
1 x 400g tin borlotti beans, drained and rinsed.
4 tbsps extra virgin olive oil.
3 tablespoons chopped fresh flat leaf parsley.
1 tbsp white wine vinegar.
1 small red onion, finely sliced.
Salt and freshly ground black pepper.

This is the ideal barbecue dish.
-- Gino D'Acampo

How to make Gino D'Acampo Marinated meat skewers with a three-bean salad


First soak wooden skewers in water, if utilising, then place the meat in a bowl, pour over the honey and some of that red wine. Any red wine will do, but the better the taste of the vino, the better the outcome of the dish. Get rid of the leaves of the rosemary from the stalks then add these. Stir well prior to seasoning well with black pepper only - no extra salt needed. Then for 1 hour , you need to leave it to marinate at room temperature level. This will help add delicious taste to the final dish.

After an hour, begin to make up the skewers by threading the meat and vegetables onto the soaked wooden skewers-- or use metal ones. Once you have made the skewers brush with a little olive oil, then put them on a hot griddle pan or BBQ. Keep turning them over to ensure you don't burn them.

Whilst the meat is cooking make the salad. Put the beans in a large bowl, then include the additional virgin olive oil, white wine vinegar, lemon juice, red onion and parsley. Season to taste with salt and pepper.

Once the meat has finished cooking, remove from the BBQ or frying pan and leave to rest for 5 minutes. This enables the meat to relax and ensure it isn't tough when eating. Then sprinkle with a little salt and serve together with your three-bean salad.

Gino's Italian Escape: A Taste Of The Sun dish book is packed complete of delicious dishes, including those from the show, and is readily available to purchase now.

See lots more of the latest postings from this website at http://ginodacampo.blogspot.com

Give us your views and opinions. What do you think to Gino D'Acampo Marinated meat skewers with a three-bean salad?

Friday, 3 October 2014

Gino D'Acampo Chocolate panforte with Amaretto liqueur

Gino D'Acampo Chocolate panforte with Amaretto liqueur

Gino D'Acampo Chocolate panforte with Amaretto liqueur from Gino's Italian Escape ITV show today.
This is a truly old recipe. It has been made since the 13th century. It must be good if it has lasted that long! Give it a go and try it.
Siena is the panforte capital of Italy. This beautiful dessert has been made since the thirteenth century in this ancient city, and is a spicy, sweet, fruity, nutty piece of deliciousness.
Try these other recipes from Gino D'Acampo:
Gino D'acampo Italian Escape Tagliatelle alla Bolognese
Gino D'Acampo Marinated meat skewers with a three-bean salad
Gino D'Acampo Peach Melba with brandy snap baskets
Bread and Butter Pudding by Gino D'Acampo With Chocolate and Banana
Gino D'Acampo Focaccia Recipe from Lets Do Lunch With Gino and Mel recipes
Macaroni Cheese Gino D'Acampo Lets Do Lunch Recipe

Makes enough for 6 people

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Ingredients for Gino D'Acampo Chocolate panforte with Amaretto liqueur

3 egg whites.
250g good-quality dark chocolate (70 % cocoa solids).
3 tablespoons drippy honey.
50g hazelnuts, skinless and roasted
200g ground almonds.
50g candied peel.
100g walnuts.
4 tbsps Amaretto liqueur.

For the topping.

100g good-quality dark chocolate (70 % cocoa solids).
200g icing sugar.
2 tablespoons icing sugar or sugar crystals to embellish.
Gino D'Acampo Chocolate panforte with Amaretto liqueur
Gino D'Acampo Chocolate panforte with Amaretto liqueur

How to make Gino D'Acampo Chocolate panforte with Amaretto liqueur

Line an 18cm round flan dish or cake tin with cling film. Melt the 250g of dark chocolate in a large heatproof bowl set over a pan of simmering water, making certain that the base of the bowl does not touch the water.

Lightly whisk the egg whites in a huge clean bowl for 2 minutes-- you simply want to break them up rather than whisk them to a peak. Add the honey and whisk well.

Fold in the ground almonds with a big metal spoon and mix to a paste, then fold in the hazelnuts and walnuts. Stir in the mixed peel, Amaretto and icing sugar prior to very gently folding in the melted chocolate.

Pour the mixture into the tin, fold the cling film over the mix and press everything down until smooth. Reserve in the refrigerator for 2 hours.

To make the topping, melt the chocolate in a heatproof bowl set over a pan of simmering water, ensuring that the base of the bowl does not touch the water. Add 2 tablespoons of boiling water to the icing sugar, then add to the chocolate. Stir carefully-- you are required to work rapidly. Go on, get on with it. It is going to be great when finished.

Plop the cake onto a dish and remove the cling film. Use a spatula to cover the surface area with the chocolate syrup. Set aside for 1 hour up until the chocolate has actually set, then dust with icing sugar or sprinkle sugar crystals on top.
View all the latest Gino D'Acampo recipes here at http://ginodacampo.blogspot.com
What do you think to Gino D'Acampo Chocolate panforte with Amaretto liqueur?