gino's pasta recipes

It’s a fantastic dish to prepare when you have parties, because you can fry them in the afternoon and then reheat them in the oven ready for your guests. As I was filming in the region of Trentino-Alto Adige I discovered that many locals have their own secret recipe for the perfect apple cake. There’s so much goodness in this dish and it’s also really filling and extremely tasty. This recipes cooks the beef from scratch, but if you have any leftover roast beef from a Sunday roast by all means use that. I actually agree with him, it's one of my favourites too, because I just love the combination of the onion, pancetta and chilli. Serve with a green... You might be tempted to think this recipe is just posh beans on toast, but to us Italians it’s an important dish, especially in regions where beans are a staple part of the diet. Let’s get into the kitchen and start cooking some fantastico food – Gino style! Make sure that the avocados are perfectly ripe and don’t use buffalo mozzarella, as it will release too much milk during cooking. 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 is a great way to cook chicken – the sweetness of the marmalade combines with the smokiness and spice of the paprika to give a delicious glaze. Everyday low prices and free delivery on eligible orders. Whenever we are in Olbia, a port town on the northeast coast of Sardinia near my home, we order courgette fritters instead of chips. The town of Trapani is famous for couscous, and there is an annual couscous festival there in September. It generally includes only three ingredients – watermelon, sugar and cornflour – but the garnishes vary from area to area, ranging from cinnamon, jasmine and pistachios to chocolate chips (which are thought to resemble watermelon seeds). I love this shape of pasta and this sauce is perfect for it. However, artichoke hearts are essential on this pizza as they work beautifully with the ham, mushrooms and olives. All it needs as an accompaniment is... A speciality of northern Italy, these delicious biscuits are often served as an Easter treat. When I was a child, eating smoked salmon was always a massive treat because it was so expensive. Ravioli filled with Smoked Salmon & Ricotta, Pasta Bake with Smoked Salmon, Fontina & Peas, Linguine in a Southern Italian Sauce with Anchovies & Capers, Fregola Salad With Olives, Orange Zest & Fresh Herbs, Sardinian Pasta Shells with Clams, Walnuts, Chilli & Bottarga, Spaghettini with Mussels, Cherry Tomatoes & White Wine, Pasta Shells and Beans with Squid and Chorizo, Tagliatelle with Sausages, Rosemary and Porcini Mushrooms, Venetian-Style Pasta Shells Stuffed With Courgettes & Sage, Spaghetti with Artichokes, Radicchio, Peas and White Wine, Linguine With Cherry Tomatoes, Pancetta And White Wine, Shell Pasta With Spicy Pork And Tomato Sauce, Shell Pasta with Peppers, Sun-Dried Tomatoes and Pine Nuts, Mixed Seafood Linguine with Chilli & Cherry Tomatoes, Pasta with Aubergines, Tomatoes and Garlic Sauce, Pasta salad with walnuts and Gorgonzola cheese, Rigatoni with peas and porcini mushrooms in a creamy asparagus sauce, Orecchiette with Broccoli, Garlic and Chilli, Rigatoni in Spicy Tomato and Salmon Sauce, Spicy Tagliatelle With Peppers, Courgettes, Red Onions And Thyme, Sweet Pasta filled with Ricotta, Hazelnuts, Orange and Chocolate. I find that they work perfectly with pasta and rocket. Gremolata is a dressing of raw chopped garlic, parsley and lemon zest. Simply browse through Gino’s recipes and get cooking the real Italian way! The hollow in the little ears perfectly entraps whatever sauce they are served with. I decided to add rocket leaves to this fantastic soup, which adds a peppery flavour to the dish. Baked Gnocchi with Cannellini Beans, Spinach and Tomatoes, Rigatoni with peas and porcini mushrooms in a creamy asparagus sauce, Strawberry & Mascarpone Tarts with Limoncello, Orecchiette with Broccoli, Garlic and Chilli, Couscous Salad With Olives, Asparagus & Grana Padano, Sardinian Pasta Shells with Clams, Walnuts, Chilli & Bottarga, Tray-baked Chicken with Tomatoes and Olives, Turkey Saltimbocca with Sage and Parma Ham, Saffron & Potato Doughnuts With Vodka & Orange, Chocolate and Hazelnut Ice Cream in a Marsala Sponge Shell, Pan-Fried Sea Bass With Cannellini Mash & Basil Sauce, Linguine in a Southern Italian Sauce with Anchovies & Capers, Grilled Avocado Stuffed With Tomatoes, Spring Onions, Olives & Capers, Rabbit Braised in Mirto Liqueur and Red Wine, Rabbit in white wine, rosemary, olive and tomato sauce, Courgette Roll-Ups with Ricotta, Walnuts & Chargrilled Peppers, Stuffed Focaccia with Black Olives, Spinach and Mozzarella, Fennel, Orange & Watercress Salad with Thyme Vinaigrette, Spaghettini with Mussels, Cherry Tomatoes & White Wine, Four Seasons Pizza Topped with Ham, Artichokes, Mushrooms and Olives, Fregola Salad With Olives, Orange Zest & Fresh Herbs, Swordfish Steaks & Sautéed Potatoes with Gremolata, Sweet Pasta filled with Ricotta, Hazelnuts, Orange and Chocolate, Shell Pasta With Spicy Pork And Tomato Sauce, Chicken Breasts in Marsala & Tomato Sauce with Raisins, Mixed Seafood Linguine with Chilli & Cherry Tomatoes, Rigatoni in Spicy Tomato and Salmon Sauce, Trapani-Style Couscous with Fish, Tomatoes & Almonds, Grilled tuna steak with garlic breadcrumbs, Roasted Squash with Chilli and Sage Crumbs, Chunky Winter Vegetable and Cannellini Bean Soup, Pasta Shells and Beans with Squid and Chorizo, Chicken Skewers With Beans & Chickpea Salad, Asparagus, Ricotta, Chilli and Parmesan Tartlets, Pizza Stuffed with Mascarpone, Salami Milano, Bresaola and Parma Ham, Beetroot Rosti with Smoked Salmon and Horseradish Cream, Linguine With Cherry Tomatoes, Pancetta And White Wine, Pizza Tray with Anchovies, Courgettes, Garlic & Chilli, Butternut Squash, Red Onion, Cavolo Nero & Dolcelatte Pizza With Walnuts, Italian Beans with Rosemary on Garlic Toasts, My Auntie Rita’s Pistachio and Chocolate Cake, Panettone & Honey Pudding with Chargrilled Fruits & Ricotta, Courgettes with Truffle and Mint Dressing, Easy Sour Cherry Ice Cream with Amaretto Sauce, Rolled Aubergines With Raisins, Capers & Walnuts, Skewered Marinated Lamb with Rosemary & Mint, Pizza with Mozzarella, Spinach, Egg & Parmesan, White Chocolate Mousse with Black Pepper & Fresh Mint, Warm Beef Salad With Artichokes, Chilli & Walnuts, Italian Style Cheeseburgers with Coleslaw Cups, Grilled Mackerel with Fennel Seeds and Balsamic Vinegar, Courgette Carpaccio With Borlotti Beans, Peppers & Capers, Chicken Breasts with Cherry Tomatoes, Mozzarella and Basil, Shell Pasta with Peppers, Sun-Dried Tomatoes and Pine Nuts, Wrapped Salmon With Dijon Mustard & Mascarpone Sauce, Spicy Tagliatelle With Peppers, Courgettes, Red Onions And Thyme, French Beans with Sun-dried Tomatoes, Feta and Mozzarella, Ravioli filled with Smoked Salmon & Ricotta, Tagliatelle with Sausages, Rosemary and Porcini Mushrooms, Quick Mussel Stew with Saffron & White Wine, Strawberries and Almonds with Amaretto Liqueur and Greek Yoghurt, Aromatic Meat Stew with Red Wine, Cloves & Juniper Berries, Pasta salad with walnuts and Gorgonzola cheese, Pasta with Aubergines, Tomatoes and Garlic Sauce, Pasta Bake with Smoked Salmon, Fontina & Peas, Chargrilled Sardines With Caper & Parsley Vinaigrette, Seared Tuna Steak with Courgettes and Capers, Spaghetti with Artichokes, Radicchio, Peas and White Wine, Rolled Aubergines Stuffed wth Raisins, Capers & Walnuts, Baked Peaches Stuffed With Amaretti Biscuits, Walnuts & Raisins, Chicken and Chorizo Salad With Beans and Rocket Leaves, Venetian-Style Pasta Shells Stuffed With Courgettes & Sage, Chicken Breasts in Creamy Sage & Lime Sauce, Braised scallops with peas and sun-dried tomatoes, Deep Pan Pizza With Anchovy, Olive & Caper Topping. You can substitute the broad beans with butter beans and if you don’t have fresh mint, use fresh leaf parsley or chives. It has often been said that beans are the meat of the poor man, as they are a healthy alternative to meat, but in Italy, beans are used in pasta dishes, salads, mashed and spread on bruschetta - to name but a few options. Believe it or not, I tasted my first avocado when I came to England and, contrary to the popularity of ‘tricolore salad’ in Britain, in Italy, this dish just doesn’t exist. Here I used choc chip cookies, which worked very well. We have known each other for seven years now and without fail he has to have this pasta dish at least once a week. You can substitute the prawns for scallops. Orange and fennel are a popular combination in Sicilian cuisine, especially in the city of Palermo, and with the addition of this seductively rich-tasting fish this salad becomes the star of any antipasti table. Note that cream is not used in an authentic carbonara, so none is included below. I have to admit I love any kind of stew. The flavour of rabbit does give you a fantastic alternative to the traditional meat options. The marinating of the thinly sliced courgettes makes them so soft they don’t need any cooking. When buying gnocchi, look for a good-quality brand that contains at least 70 per cent potato. Well, I have the solution – serve my granita just after the starter and it will cleanse your palate ready for the main course. This recipe was one of my favourites as a child – perhaps it’s the simplicity that appealed to me. This focaccia can be eaten warm or at room temperature and a slice will always be welcome in a lunchbox or on a picnic. I have to admit that I'm not a great lover of beetroot, probably because I don’t particularly like sweet and sour together. The genuine ragù, as it is made in Bologna, is a mouthwatering meat sauce that includes different types of mince, including pork and beef, slowly cooked in a tomato and vegetable sauce. Sweet pasta filled ricotta cheese, crushed hazelnuts, orange zest and chocolate chips Gino's grandfather's Tagliatelle alla Bolognese Marinated meat skewers with a three-bean salad If the béchamel and pasta are hot you can just pop the dish under the grill until the cheese melts, as I’ve done here. The peppery little leaves of the watercress are bursting with vitamins, minerals and antioxidants, making it one of our greatest natural superfoods, while the fennel and oranges are really rich in vitamin C. Try it with my Asparagus, Ricotta, Chilli and Parmesan Tartlets. I got inspiration for this recipe while I was in Siena; I was served a bowl of leeks, cheese, nuts and sausages (which is also a great sauce for pasta) and I wanted to try and incorporate the same flavours in a risotto. A true Sardinian speciality, fregola is a type of pasta typically made from semolina dough. It is very important for this recipe to use tinned cherry tomatoes because if you use the fresh ones, the sauce will be too watery. Thank you to chef Stefano from Ristorante Pellegrino for sharing his secret recipe with me – and now with you too. I cooked this dish overlooking the beach at Pescoluse, on the Puglian coast. Make sure that you serve this dish as soon as you combine the pasta and the sauce. It is so easy, you really won’t believe it. Such a simple recipe but with a unique balance of flavours. In this sauce, it enhances the tomato flavour without overpowering it, so if you have children who don’t like their vegetables, try this dish – they’ll hardly know it’s there. Prepare and most importantly full of fresh ingredients that even though it ’ s really,... Like this recipe to my friend and manager Jeremy Hicks preserved in jars even... 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