Gino shares passion for eating the Italian way

CELEBRITY chef Gino D’Acampo was in Yorkshire at the weekend passing on his passion for Italian food.

His flamboyant demonstration at Sheffield’s Meadowhall attracted the crowds as he let visitors in to the secrets of some of his easier-to-make dishes.

“It is very easy for me to show off and do something magnificent that will make everybody go ‘wow’, but then they won’t go home and try it for themselves,” explains Gino.

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“My aim is not to show off, my aim is to show people recipes that they want to go away and try for themselves. If one person goes away from today and makes one of these recipes, then it will be a success.”

The celebrity chef was taken to the nation’s heart when he was crowned King of the Jungle in ITV’s I’m a Celebrity Get me out of Here in 2009.

Fettuccine with chicken and Dolcelatte

Serves 4

2 tablespoons olive oil, 350g boneless and skinless chicken breast, cut into thin strips, 200g Dolcelatte cheese, cut into chunks, 150ml double cream, 50ml dry white wine, 3 tablespoons freshly chopped chives, 400g fresh fettuccine or egg tagliatelle, salt and pepper to taste

Gino says: “On Italian menus, there is often an option of baked penne with a creamy chicken sauce.

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“From this, I created what I feel is the ultimate chicken pasta. Adding the wine, chives and Dolcelatte cheese gives the meat an amazing flavour and putting it with fettuccine works brilliantly.

“It’s a really hearty meal and will leave you completely satisfied. If you prefer, you can substitute Dolcelatte with Gorgonzola cheese.”

Heat the oil in a medium saucepan over a medium heat and fry the chicken for 6 minutes until golden all over, stirring occasionally with a wooden spoon.

Add the Dolcelatte to the pan, lower the heat and cook for 2 minutes, stirring until melted.

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Pour in the cream and wine and continue to cook for a further minute, stirring continuously.

Mix in the chives and season with salt and plenty of black pepper.

Set aside.

Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan.

Pour in the creamy chicken sauce and stir everything together for 30 seconds to allow the sauce to coat the pasta evenly.

Serve immediately.

Spaghetti with ricotta cheese and toasted pine nuts

Serves 4

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6 tablespoons pine nuts, 250g ricotta cheese, 100g sundried tomatoes in oil, drained and cut into thin strips, 3 tablespoons finely chopped fresh chives, 4 teaspoon freshly grated nutmeg, 10 fresh basil leaves, chopped, plus extra to serve, 4 tablespoons extra virgin olive oil, 2 tablespoons hot water, 500g spaghetti, salt and pepper to taste

Gino says: “This dish isn’t what my mamma used to make but it is a recipe that my friend’s mamma made beautifully.

“Every time I went to his house to play when I was younger I always begged her to make it for me. It is so full of flavour and to this day whenever I eat it, it takes me back to her house around a small kitchen table and reminds me of my childhood.”

Heat a dry frying pan and toast the pine nuts until golden brown all over. Watch carefully as they burn easily.

Set aside.

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Place the ricotta cheese in a large bowl with the sundried tomatoes, chives, nutmeg, pine nuts and basil.

Pour over the oil and the hot water and season with salt and pepper. Mix everything together and allow to rest at room temperature.

Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip into the large bowl with the ricotta mixture. Gently fold everything together for 30 seconds to combine the ricotta mixture with the pasta.

Serve immediately.

Penne all’ Arrabbiata

Penne with red chillies, garlic and chopped tomatoes

Serves 4

6 tablespoons extra virgin olive oil, 2 garlic cloves, peeled and chopped, 2 medium-hot red chillies, deseeded and finely chopped, 2 x 400g tins chopped tomatoes, 3 tablespoons freshly chopped flat leaf parsley, plus extra to serve, 500g penne rigate, salt to taste

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Gino says: “This is the kind of pasta that I like to prepare when I’m on my own and I’m in need of something quick and tasty to eat.

“It is the ultimate Italian comfort food; food that satisfies every part of your body. Do not use fresh tomatoes for this sauce otherwise it will be too watery. If you prefer, you can use dried chilli flakes instead of the fresh chillies.”

Heat the oil in a large frying pan or a wok over a medium heat and add the garlic and chilli.

Fry for about one minute, stirring with a wooden spoon.

Pour in the chopped tomatoes and parsley, stir well and simmer gently, uncovered, for 10 minutes, stirring every couple of minutes.

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Once ready, season with salt, remove from the heat and set aside.

Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan.

Put the saucepan back over a low heat, pour in the Arrabbiata sauce and stir everything together for just one minute to allow all the flavours to combine .

Serve immediately.

If you wish, you can sprinkle with chopped parsley and grated Parmesan.

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* Gino’s Pasta by Gino D’Acampo (Kyle Cathie, £16.99), photography by Kate Whitaker. To order a copy from the Yorkshire Post Bookshop, call free on 0800 0153232 or go online at www.yorkshirepostbookshop.co.uk. Postage and packing is £2.75.