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Feast your eyes on the finest raspberry & orange baked cheesecake! It's straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Preheat the oven to 180ºC/gas mark 4. Butter a 23cm springform cake tin.

In a large bowl, beat together the orange liqueur, cream cheese and caster sugar. Beat in the eggs bit by bit until fully combined. Mix in the orange flower water, then add the flour and orange zest. Beat well until everything is combined. Fold through the candied fruits and raspberries.

Spoon the mixture into the prepared tin, tapping it against the work surface to remove any bubbles. Bake in the middle of the oven for 35 minutes until the edges of the cake are firm but the centre is still slightly wobbly. Set aside to cool for 30 minutes.

Run a sharp knife around the edge of the cake to loosen it, then remove it from the tin.

Serve with a little icing sugar sprinkled on top.

Once you're done, simply sit back and enjoy your raspberry & orange baked cheesecake and don't forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

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Raspberry & Orange Baked Cheesecake - Gino D'Acampo Official Website

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This is quite an old-fashioned recipe from my home patch, and I must admit, I wasn't a huge fan of it when growing up (probably because of all the fruit and lack of chocolate), but now I really appreciate all the flavours and how well they work together.

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Rolled Aubergines Stuffed wth Raisins, Capers 

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About This Recipe

Are you looking for a delicious vegetables recipe with a difference? If you are, you've found it! Here's my rolled aubergines stuffed wth raisins, capers & walnuts for you to enjoy.

Aubergines were introduced to the Mediterranean region by the Arabs in the Middle Ages and Sicilians use them a lot in their cooking. Stuffing sliced aubergines with cheese, breadcrumbs and other goodies is a particularly popular way of serving them. Feel free to be creative with your fillings - this recipe is not about precision. Choose the heaviest aubergines you can find and cut just before cooking to avoid discoloration. Serve with a green salad.

Ingredients

20g Raisins

50ml Marsala wine

5 tablespoons Olive Oil

2 Shallots, peeled & finely chopped

3 tablespoons Fresh, flat-leaf parsley, chopped

15 Walnut halves, finely chopped

1 Grated zest & juice, unwaxed lemon

30g White breadcrumbs, dried

30g Capers, drained & chopped

20g Freshly grated Pecorino cheese

3 Long aubergines, large

8 Bay leaves

4 tablespoons Extra virgin olive oil

To taste Salt

To taste Freshly ground black pepper

Found in This Book

Feast your eyes on the finest rolled aubergines stuffed wth raisins, capers & walnuts! It's straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

1. Soak 4 wooden skewers, about 30cm long, in cold water for at least 30 minutes.

2. To make the stuffing mixture, put the raisins in a small bowl or cup, pour over the Marsala and leave to soak for 20 minutes, then drain. Heat the olive oil in a medium saucepan over a medium heat. Add the shallots and fry for 5 minutes or until softened, stirring occasionally. Stir in the parsley, season with salt and pepper and remove from the heat. Add the walnuts, lemon zest, breadcrumbs, capers, pecorino and drained raisins. Stir to combine and set aside.

3. Preheat the oven to 180°C

4. Bring a large saucepan of salted water to the boil. Using a long, sharp knife cut each aubergine lengthways into slices about 1cm thick. Discard the first and last slice.Use the 12 widest slices.

5. Drop the aubergine slices into the boiling water., bring back to the boil and simmer for 4 minutes or until softened. Drain thoroughly then spread out on kitchen paper to dry.

6. Place the aubergine slices on a board and spread the stuffing equally on all the slices. Roll up each slice and thread 3 aubergine rolls on each skewer. Thread a bay leaf on either end of the skewer.

7. Arrange the skewers on a large oiled baking sheet. Season with salt and pepper and brush over the lemon juice and extra virgin olive oil. Bake for 40 minutes. Serve immediately.

Once you're done, simply sit back and enjoy your rolled aubergines stuffed wth raisins, capers & walnuts and don't forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

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Rolled Aubergines Stuffed wth Raisins, Capers & Walnuts - Gino D'Acampo Official Website

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Aubergines were introduced to the Mediterranean region by the Arabs in the Middle Ages and Sicilians use them a lot in their cooking. Stuffing sliced aubergines with cheese, breadcrumbs and other goodies is a particularly popular way of serving them. Feel free to be creative with your fillings - this recipe is not about precision.

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Courgette Roll-Ups with Ricotta, Walnuts 

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About This Recipe

Are you looking for a delicious cheese recipe with a difference? If you are, you've found it! Here's my courgette roll-ups with ricotta, walnuts & chargrilled peppers for you to enjoy.

One of the great things about these little stuffed courgette rolls is that they don't require any cooking and can be prepared ahead. All that's needed is a bottle of chilled Italian wine, some warm, crusty bread on the side and good friends to share them with. You can use hazelnuts instead of walnuts if you prefer.

Ingredients

2 Courgettes, Medium

6 tablespoons Extra Virgin Olive Oil

6 tablespoons Balsamic Vinegar

1 x 250g tub Ricotta Cheese

1 tablespoon Freshly Squeezed Lemon Juice

50g Walnuts, Coarsely Chopped

Small Handful (about 25g) Fresh Basil, Shredded

290g Chargrilled Peppers In A Jar, Drained & Sliced Into 24 Pieces

To Taste Salt

To Taste Freshly Ground Black Pepper

Found in This Book

Feast your eyes on the finest courgette roll-ups with ricotta, walnuts & chargrilled peppers! It's straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

1. Using a vegetable peeler, shave the courgettes lengthways into long, thin strips. You will need 24 strips in total.

2. Pour half the oil and half the vinegar into a large dish. Lay the courgette slices in the mixture, so that they do not overlap. Drizzle the remaining oil and vinegar over the top. Cover with cling film and put in the fridge to marinate for at least 30 minutes (they can be prepared several hours ahead).

3. Meanwhile, place the ricotta in a small bowl. Add the lemon juice, walnuts and basil. Season with salt and pepper and stir to combine.

4. Place 1 teaspoon of the ricotta mixture at one end of each courgette strip, lay a piece of pepper on top and roll up. Repeat until all the courgette strips, filling and peppers have been used. Arrange the rolls on a platter and serve.

Once you're done, simply sit back and enjoy your courgette roll-ups with ricotta, walnuts & chargrilled peppers and don't forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

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Courgette Roll-Ups with Ricotta, Walnuts & Chargrilled Peppers

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One of the great things about these little stuffed courgette rolls is that they don't require any cooking and can be prepared ahead. All that's needed is a bottle of chilled Italian wine, some warm, crusty bread on the side and good friends to share them with.

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Feast your eyes on the finest french beans with sun-dried tomatoes, feta and mozzarella! It's straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Trim 1⁄2cm from both ends of the beans, then cook in a large pan of boiling salted water for about 5 minutes until al dente. Drain well and place in a large bowl.

Lightly toss the hot beans with the sun-dried tomatoes, walnuts, extra virgin olive oil and lemon juice. Season with salt and pepper and leave to cool.

Once the beans have cooled, crumble in the feta and gently mix in the Mozzarella. Serve immediately.

Once you're done, simply sit back and enjoy your french beans with sun-dried tomatoes, feta and mozzarella and don't forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

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This recipe (like most of my recipes) happened by accident. I was hosting a barbecue party and a friend of mine challenged me to make something that resembled the colours of the Italian flag. I went to the fridge, got hold of everything green, white and red and came up with this masterpiece.

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Courgette Carpaccio With Borlotti Beans, Peppers 

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About This Recipe

Are you looking for a delicious vegetables recipe with a difference? If you are, you've found it! Here's my courgette carpaccio with borlotti beans, peppers & capers for you to enjoy.

This is a great vegetarian alternative to raw meat or fish carpaccio. The marinating of the thinly sliced courgettes makes them so soft they don't need any cooking. If using small, young courgettes you can use the whole vegetable, but for larger courgettes I suggest you use the flesh only, as the seeds can be spongy when eaten raw. Just halve the courgettes lengthways, run a teaspoon down the centre of each half, and scoop out and discard the seeds. Serve with toasted ciabatta.

Ingredients

4 Small, Young Courgettes

1 Lemon, Grated Zest & Juice

4 tablespoons Extra Virgin Olive Oil

1 x 400g Tin Borlotti Beans, Rinsed & Drained

1 Small Yellow Pepper, Deseeded & Finely Diced

1 tablespoon Baby Capers, Drained

1 tablespoon Fresh Flat-Leaf Parsley, Chopped

To Garnish Small Basil Leaves, Fresh

To Serve Parmesan Cheese Shavings

To Taste Salt

To Taste Freshly Ground Black Pepper

Found in This Book

Feast your eyes on the finest courgette carpaccio with borlotti beans, peppers & capers! It's straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

1. Using a vegetable peeler or mandolin held over a large bowl, shave the courgettes lengthways into long, thin strips. Add the lemon zest and juice and 2 tablespoons of the oil and season with a little salt and black pepper. Gently toss everything together with your hands. Leave to rest for 10 minutes to allow the courgettes to soften.

2. Meanwhile, place the beans and yellow pepper in a medium bowl. Add the remaining oil, the capers and the parsley and season with salt and pepper. Toss together to combine.

3. To serve, lay the courgette strips on 4 plates, slightly overlapping. Spoon over the borlotti and pepper mixture then scatter over the basil leaves and Parmesan shavings.

Once you're done, simply sit back and enjoy your courgette carpaccio with borlotti beans, peppers & capers and don't forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

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Courgette Carpaccio With Borlotti Beans, Peppers & Capers - Gino D'Acampo Official Website

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This is a great vegetarian alternative to raw meat or fish carpaccio. The marinating of the thinly sliced courgettes makes them so soft they don't need any cooking. If using small, young courgettes you can use the whole vegetable, but for larger courgettes I suggest you use the flesh only, as the seeds can be ...

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Asparagus, Ricotta, Chilli and Parmesan Tartlets

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About This Recipe

Are you looking for a delicious vegetables recipe with a difference? If you are, you've found it! Here's my asparagus, ricotta, chilli and parmesan tartlets for you to enjoy.

Asparagus is one of the great delicacies of the vegetable world, and my asparagus tartlets quite rightly make it centre of attention. It is cooked very briefly, then plunged into cold water to retain its texture and bright green colour. You can use pecorino cheese rather than Parmesan if you like a saltier flavour.

Ingredients

200g Fine Asparagus Spears, Woody Ends Removed

1 x 320g Sheet Puff Pastry, Ready Rolled, Shop-Bought

For Dusting Plain Flour

90g Ricotta Cheese

50g Parmesan Cheese, Freshly Grated

1 Medium-Hot Red Chili, Deseeded, Finely Chopped

8 tablespoons Flat-Leaf Parsley, Fresh, Chopped

2 tablespoons Chilli Oil

To Taste Salt

To Taste White Pepper

Found in This Book

Feast your eyes on the finest asparagus, ricotta, chilli and parmesan tartlets! It's straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Preheat the oven to 200°C/gas mark 6. Bring a medium pan of salted water to the boil, add the asparagus, bring back to the boil and cook for 2 minutes. Drain and plunge immediately into cold water. Drain again then spread out on kitchen paper to dry.

Meanwhile, line a large baking sheet with baking parchment. Unroll the pastry onto a lightly floured work surface, cut into quarters using a long, sharp knife and lay the pastry rectangles on the lined baking sheet. Mark a border about 1cm in from the edge of the rectangles with the knife.

Place the ricotta, Parmesan, chilli, parsley, 1 tablespoon of the chilli oil and the salt and pepper in a medium bowl. Stir to combine.

Spoon the ricotta mixture over each pastry rectangle and spread to the inside edge of the border. Lay the asparagus on top. Brush the asparagus and pastry borders with the remaining oil.

Bake for 15-18 minutes or until the pastry is puffed up and golden. Serve immediately.

Once you're done, simply sit back and enjoy your asparagus, ricotta, chilli and parmesan tartlets and don't forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

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Asparagus, Ricotta, Chilli and Parmesan Tartlets

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Asparagus is one of the great delicacies of the vegetable world, and my asparagus tartlets quite rightly make it centre of attention. It is cooked very briefly, then plunged into cold water to retain its texture and bright green colour. You can use pecorino cheese rather than Parmesan if you like a saltier flavour.

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Feast your eyes on the finest bruschette with sun-dried tomato pesto! It's straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

First make the pesto. Place the sun-dried tomatoes, garlic, basil and pine nuts in a small food processor and blitz until you have a rough paste.

Add the olive oil and Parmesan and blitz again until smooth. Season and set to one side.

To make the bruschette, heat a griddle pan over a high heat. Brush the ciabatta slices with a little olive oil, then pop them on the griddle for one to two minutes until charred on both sides. Remove from the pan and rub one side of each slice with the cut side of the garlic.

Spread a little of the pesto on each bruschetta, then scatter with a few of the diced tomatoes.

Serve topped with a few basil leaves and Parmesan shavings.

Once you're done, simply sit back and enjoy your bruschette with sun-dried tomato pesto and don't forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

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Bruschette are eaten all over Italy, and we all know and love the traditional tomato-based recipe. I, for one, certainly grew up on it. This version just adds a little twist to the classic dish and is perfect for entertaining.

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Feast your eyes on the finest roasted squash with chilli and sage crumbs! It's straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Preheat the oven to 200ºC/400°F/gas mark 6.

Put the breadcrumbs in a bowl and drizzle over half the oil. Season with salt and pepper and toss together.

Place the squash in a roasting tray, drizzle with the remaining oil and sprinkle with the chilli, garlic and sage. Season with salt.

Sprinkle over the breadcrumbs and the cheese and bake in the middle of the oven for about 40-45 minutes until tender and golden. Serve hot.

Once you're done, simply sit back and enjoy your roasted squash with chilli and sage crumbs and don't forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

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I don't about know you, but I sometimes get bored of always having potatoes with my main meal. I created this in order to still have a substantial side dish, but with more exciting colours and flavours. Try this recipe with pumpkin when it is in season and you can use Parmesan cheese instead of ...

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Vegetarian Pasta Recipe with Sun-Dried Tomatoes

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Feast your eyes on the finest shell pasta with peppers, sun-dried tomatoes and pine nuts! It's straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

In a large saucepan, bring 5 litres of water to the boil with 1½ tablespoons of fine salt.

On a chopping board, with the help of a sharp knife, cut the peppers in half, discard the seeds and chop into 1cm cubes.

Heat the olive oil in a large frying pan over a medium heat and fry the garlic and peppers for 5 minutes. Stir occasionally with a wooden spoon. Season with salt and pepper before adding in the sun-dried tomatoes and pine nuts. Cook for 2 minutes.

Meanwhile, cook the pasta in the boiling water until al dente. To get the al dente perfect bite, cook the pasta for 1 minute less then instructed on the packet and always leave the pan uncovered. A good-quality dried pasta will take 8-10 minutes to cook.

Once the pasta is cooked, drain and tip it back into the same saucepan that you cooked it in.

Pour over the prepared sauce, put the saucepan over a medium heat and mix all of the ingredients together for 30 seconds allowing all the flavours to combine beautifully. Scatter with basil leaves then divide the pasta between 4 serving plates and serve immediately.

Once you're done, simply sit back and enjoy your shell pasta with peppers, sun-dried tomatoes and pine nuts and don't forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

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Vegetarian Pasta Recipe with Sun-Dried Tomatoes

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This has to be the ultimate vegetarian pasta recipe. There's so much goodness in this dish and it's also really filling and extremely tasty. Some might think that the peppers could make it slightly bitter but together with the pine nuts and basil, it screams freshness and will be enjoyed by herbivores and carnivores alike.

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Pasta with Aubergines and Tomatoes Recipe

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Feast your eyes on the finest pasta with aubergines, tomatoes and garlic sauce! It's straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Measure 2 litres of water into a large saucepan, drop in the stock cube, and bring to the boil. Prepare the aubergine by trimming away the last 1cm from both ends, along with any green bits. Cut the flesh into 3cm cubes.

Cook the cubed aubergine in the boiling stock for 8 minutes. Drain through a colander and set aside to cool. Once the cubes are cooled, slightly squeeze them in the colander so that any excess water drains away.

Heat the oil in a large frying pan and gently start to fry the garlic for 1 minute. Add in the aubergine and continue to cook for 5 minutes, stirring occasionally with a wooden spoon. Tip in the chopped tomatoes, season with salt and pepper and continue to cook over a medium heat for 15 minutes, stirring occasionally. Add the basil and the quartered tomatoes and cook for a further 10 minutes, stirring every couple of minutes.

Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente. Once cooked, drain the pasta and tip back into the same pan. Pour over the aubergine sauce and gently stir everything together for 15 seconds to ensure all the flavours combine. Serve immediately sprinkled with a little Parmesan.

Once you're done, simply sit back and enjoy your pasta with aubergines, tomatoes and garlic sauce and don't forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

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Pasta with Aubergines and Tomatoes Recipe

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Many people steer clear of aubergine and yet it really is an easy vegetable to prepare. 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.

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Feast your eyes on the finest pasta salad with walnuts and gorgonzola cheese! It's straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Pour 4 litres of water into a large saucepan and bring to the boil with 2 tablespoons salt.

Cook the pasta in the large saucepan of boiling salted water until al dente. Drain the pasta through a colander and rinse under cold running water immediately, to stop the pasta cooking. Once cold, drizzle with oil and leave on the side to drain for 5 minutes. Give the pasta a good shake every minute or so.

Meanwhile place the Gorgonzola, walnuts and rocket in a large bowl. Pour over 8 tablespoons of extra virgin olive oil and the balsamic vinegar. Season with salt and pepper and mix thoroughly.

Add the pasta to the bowl and gently toss everything together to allow the flavours to combine.

Cover with cling film and leave to rest at room temperature for 5 minutes. Stir every 2 minutes.

Serve immediately or keep in a sealed container in the fridge for the following day. Do not keep longer than 48 hours and always eat it at room temperature.

Once you're done, simply sit back and enjoy your pasta salad with walnuts and gorgonzola cheese and don't forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

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Gorgonzola and walnuts have always been a great combination. I find that they work perfectly with pasta and rocket. Of course you can eat this dish hot, but if you are making it for the following day make sure you eat it at room temperature and mix well before serving.

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About This Recipe

Are you looking for a delicious couscous recipe with a difference? If you are, you've found it! Here's my couscous salad with olives, asparagus & grana padano for you to enjoy.

Couscous is so easy to prepare, but it does need the addition of some really good flavours to make it come to life. This rainbow salad is a fantastic source of vitamin C and is surprisingly filling. It's great as a main course or you can reduce the quantities and serve it as a side with barbecued meats or grilled fish.

Ingredients

350ml Vegetable Stock

250g Couscous

100g Asparagus Tips

1 Yellow Pepper, Deseeded, Cut Into Thin Strips

10 Cherry Tomatoes, Quartered

50g Pitted Black Olives, Drained & Roughly Chopped

50g Grana Padano Cheese, Coarsely Grated

4 tablespoons Fresh Chives, Chopped

For The Dressing

6 Tablespoons Extra Virgin Olive Oil

2 Tablespoons Red Wine Vinegar

1 Teaspoon English Mustard

To Taste Salt

To Taste Freshly Ground Black Pepper

Found in This Book

Feast your eyes on the finest couscous salad with olives, asparagus & grana padano! It's straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

1. Pour the vegetable stock into a medium lidded saucepan and bring to the boil. Add the couscous and stir. Cover, reduce the heat and simmer for 5 minutes or until all the water has been absorbed. Remove from the heat and leave to stand with the lid on for 10 minutes. Uncover and fluff the couscous up with a fork, then set aside to cool.

2. Meanwhile, bring a medium saucepan of salted water to the boil. Drop in the asparagus and cook for 3 minutes. Drain and drop into cold water to refresh them - this keeps them crunchy and retains their beautiful green colour. Drain and chop into 2cm pieces and put into a large bowl.

3. Add the pepper, tomatoes, olives, Grana Padano and chives to the asparagus. Set aside.

4. To make the dressing, pour the extra virgin olive oil, vinegar and mustard into a small bowl. Season with salt and pepper and whisk to combine. Pour the dressing into the bowl over the vegetables.

5. Add the cooled couscous and stir all together. Serve on a large platter with a few cold beers.

Per serving

Kcal 502
Fat 25g
Saturates 5g
Carbs 53g
Sugars 6g
Fibre 6g
Protein 15g
Salt 0.8g

Once you're done, simply sit back and enjoy your couscous salad with olives, asparagus & grana padano and don't forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

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Couscous Salad With Olives, Asparagus & Grana Padano - Gino D'Acampo Official Website

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Couscous is so easy to prepare, but it does need the addition of some really good flavours to make it come to life. This rainbow salad is a fantastic source of vitamin C and is surprisingly filling. It's great as a main course or you can reduce the quantities and serve it as a side ...

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Potato and roasted pumpkin gnocchi recipe

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Feast your eyes on the finest potato and roasted pumpkin gnocchi! It's straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Preheat the oven to 190°C/gas mark 5.

Place the potatoes, skin on, in a large saucepan with 1 tablespoon of salt. Cover with water and bring to the boil. Boil for 30 minutes until softened and then, when cooked, drain, peel and put them through a ricer while still warm. Set aside.

Put the pumpkin cubes in a large baking tray and drizzle over a little oil to coat lightly. Sprinkle over the chilli flakes, rosemary leaves and season with salt. Mix everything together and roast in the oven for 30 minutes until tender and softened. Put the roasted pumpkin through a potato ricer and add to the potatoes, stirring well to combine.

Place the mixture on a clean surface and make a well in the centre. Add the eggs and season with salt and pepper. Gently knead the mixture with your hands. Add the flour a little at a time and work quickly, as the longer the dough is worked, the heavier the gnocchi become. Lightly dust a work surface with flour and shape the dough into several long rolls about 1.5cm in diameter. Cut each roll into 1.5cm pieces and set aside ready to be cooked.

Bring a large pan with salted water to the boil. Gently lower half of the gnocchi into the water, and cook, stirring gently, until they rise to the surface - about 2 minutes. Remove with a slotted spoon, drain and transfer to a large, warm serving plate. Repeat until all the gnocchi are cooked.

Serve drizzled with olive oil and sprinkled with Pecorino and a little white pepper.

Once you're done, simply sit back and enjoy your potato and roasted pumpkin gnocchi and don't forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

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Potato and roasted pumpkin gnocchi recipe

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Gnocchi is a firm favourite of the ladies in my life - my wife and my daughter Mia. Rather than just preparing the traditional plain gnocchi with a tomato-and-cheese-based sauce all the time, I wanted to try and create gnocchi that had so much flavour in their own right that a sauce wasn't even needed.

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Bucatini with Sicilian Pesto - Gino D'Acampo Official Website

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About This Recipe

Are you looking for a delicious recipe with a difference? If you are, you've found it! Here's my bucatini with sicilian pesto for you to enjoy.

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.

Ingredients

350g Fresh, ripe tomatoes

75g Blanched almonds

25g Raisins

20g Capers, drained

2 Garlic cloves, peeled

2 Fresh, medium-hot red chillies, deseeded

30g Fresh basil leaves

20g Fresh flat-leaf parsley

80ml Extra virgin olive oil

Half a lemon Lemon juice

75g Freshly grated Parmesan cheese, plus extra for sprinkling

500g Dried bucatini

To taste Salt

Found in This Book

Feast your eyes on the finest bucatini with sicilian pesto! It's straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

1. Blitz the tomatoes in a blender or food processor and tip into a sieve set over the sink to drain.

2. Return the tomatoes to the blender and add the almonds, raisins, capers, garlic, chillies, basil, parsley, oil and lemon juice. Blitz until smooth and pour into a medium bowl. Stir in the Parmesan and season with salt.

3. Meanwhile, cook the bucatini in a large pan of boiling, salted water until al dente. Reserve 80ml of the cooking water. Drain the pasta thoroughly and tip it back into the same pan with the cooking water.

4. Pour over the pesto and stir for 30 seconds to combine. Serve immediately with a little Parmesan sprinkled over the top.

Once you're done, simply sit back and enjoy your bucatini with sicilian pesto and don't forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

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Bucatini with Sicilian Pesto - Gino D'Acampo Official Website

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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 ...

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About This Recipe

Are you looking for a delicious rice recipe with a difference? If you are, you've found it! Here's my courgette & saffron risotto for you to enjoy.

Saffron, sometimes referred to as 'red gold' because of its deep ruby-red colour, flourishes in the fertile hills of Sardinia's Medio Campinado province in southwestern Sardinia. The locals use it liberally in their cooking, but given its high price in Britain I tend to use it sparingly and in dishes where it will be one of the star attractions such as this delicately-flavoured risotto. The courgette flowers add colour and flavour, but they aren't essential.

Ingredients

Half a Teaspoon Saffron Threads

1.3l Hot Vegetable Stock

6 Tablespoons Olive Oil

1 Large Onion, Peeled & Finely Chopped

400g Arborio or Carnaroli Rice

150ml Dry White Wine

2 Medium Courgettes, Cut Into 5mm Pieces

4 Courgette Flowers, Cut Into Quarters Lengthways

100g Salted Butter

80g Pecorino Sardo Cheese, Freshly Grated

To Taste Salt

To Taste White Pepper

Found in This Book

Feast your eyes on the finest courgette & saffron risotto! It's straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

1. Put the saffron in a small bowl, add 4 tablespoons of the stock and set aside.

2. Heat the oil in a large, heavy-based saucepan over a medium heat. Add the onion and fry gently for 5 minutes, stirring, until softened but not browned. Add the rice and stir constantly for 2 minutes or until the grains are coated and shiny.

3. Pour over the wine and simmer for about 1 minute until it has evaporated. Stir in the saffron mixture. Add 2 ladlesful of the remaining stock, bring to a simmer and stir until all the stock is absorbed. Continue adding the stock in the same way, stirring and waiting for it to be absorbed before adding more.

4. After about 6 minutes, add the courgettes and the courgette flowers (if using) the continue with the stirring and adding of the remaining stock for a further 8-10 minutes or until the rice is cooked but still has a slight bite. You may not need to use all the stock.

5. Remove the pan from the heat and add the butter and Pecorino, stirring for about 30 seconds until creamy. Season with some salt and pepper and serve immediately.

Once you're done, simply sit back and enjoy your courgette & saffron risotto and don't forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

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Courgette & Saffron Risotto - Gino D'Acampo Official Website

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Saffron, sometimes referred to as 'red gold' because of its deep ruby-red colour, flourishes in the fertile hills of Sardinia's Medio Campinado province in southwestern Sardinia. The locals use it liberally in their cooking, but given its high price in Britain I tend to use it sparingly and in dishes where it will be one ...

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Fillet of Cod with Spicy Red Pesto - Gino D'Acampo Official Website

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About This Recipe

Are you looking for a delicious recipe with a difference? If you are, you've found it! Here's my fillet of cod with spicy red pesto for you to enjoy.

If you need to make dinner in under four minutes, this is the recipe for you. It is so easy, you really won't believe it. Once you have blended the ingredients together, that's pretty much job done - it smells amazing too. You coat the ﬁsh and there you have it - ready to be cooked. You can cook it there and then or even prepare in the morning and cook.

Ingredients

1 x 400g Tin Chopped Tomatoes

1 Tablespoon Extra Virgin Olive Oil

1 Clove Garlic

180g Sun-Dried Tomatoes In Oil, Drained

1 Medium-Hot Red Chilli, Deseeded

To Taste Salt

4 Cod Fillets, About 180g Each

2 Tablespoons Flat-Leaf Parsley, Freshly Chopped

Found in This Book

Feast your eyes on the finest fillet of cod with spicy red pesto! It's straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

1. Preheat the oven to 190ºC/375ºF/gas mark 5.

2. Place all the ingredients except the salt, cod and the parsley in a food processor and blitz until you create a smooth creamy texture. Taste and add a little salt if required.

3. Spoon the spicy red pesto on the top of each cod ﬁllet (skin-side down if the cod comes with the skin). Place the ﬁllets on a baking tray and cook in the middle of the preheated oven for 16 minutes.

4. Remove the tray from the oven and leave to rest for 1 minute.

5. Serve each ﬁllet of cod sprinkled with the parsley.

Once you're done, simply sit back and enjoy your fillet of cod with spicy red pesto and don't forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

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Fillet of Cod with Spicy Red Pesto - Gino D'Acampo Official Website

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If you need to make dinner in under four minutes, this is the recipe for you. It is so easy, you really won't believe it. Once you have blended the ingredients together, that's pretty much job done - it smells amazing too. You coat the ﬁsh and there you have it - ready to be cooked.

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About This Recipe

Are you looking for a delicious vegetables recipe with a difference? If you are, you've found it! Here's my artichoke & spinach tart for you to enjoy.

I absolutely love tarts and it's a shame that not many people cook them anymore, maybe because it is thought to be quite a difficult dish to prepare. Some of my friends have tried this dish and they say that it's definitely one of the easiest and tastiest tart recipes that they have ever made. I often choose this kind of recipe when I have a dinner party because if there is any left over, I'll take it to my office and have it cold for lunch with some salad.

Ingredients

3 tablespoons Olive OIl

2 Onions, Thinly Sliced

8 Artichoke Hearts, In Oil, Drained & Halved

400g Ready-Made Shortcrust Pastry

For Dusting Flour

400g Baby Spinach Leaves, Roughly Chopped

6 Eggs

50g Parmesan Cheese, Freshly Grated

80g Feta Cheese, Crumbled

To Taste Salt

To Taste Freshly Ground Black Pepper

Found in This Book

Feast your eyes on the finest artichoke & spinach tart! It's straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

1. Preheat the oven to 180°C/350°F/gas mark 4.

2. Heat the olive oil in a large frying pan over a medium heat and fry the onions for 5-6 minutes until softened, stirring occasionally. Add the artichokes with 80ml water, cover the pan, and braise over a gentle heat for 6 minutes.

3. Roll out the pastry on a lightly floured surface and use to line a 25cm loose-based tart tin. Chill in the freezer for 10 minutes. Line the tart tin with baking paper and baking beans, place on a baking tray and cook in the middle of the oven for 15 minutes. Remove the paper and beans and set aside to cool.

4. Meanwhile, blanch the spinach by putting it in a colander over the sink and pouring boiling water over it. Squeeze out the excess water and set aside.

5. Lightly beat the eggs in a large bowl, add in the cheeses and spinach. Season and mix well then stir in the artichokes and onions.

6. Pour the mixture into the pastry case and spread out evenly. Place in the middle of the oven and bake for about 30 minutes or until the filling is just set.

7. Allow the tart to cool in the tin for 15 minutes, then remove and transfer to a large plate.

8. Cut into slices and serve warm with your favourite salad.

Once you're done, simply sit back and enjoy your artichoke & spinach tart and don't forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

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Artichoke & Spinach Tart - Gino D'Acampo Official Website

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I absolutely love tarts and it's a shame that not many people cook them anymore, maybe because it is thought to be quite a difficult dish to prepare. Some of my friends have tried this dish and they say that it's definitely one of the easiest and tastiest tart recipes that they have ever made.

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Courgette Fritters With Pecorino - Gino D'Acampo Official Website

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About This Recipe

Are you looking for a delicious vegetables recipe with a difference? If you are, you've found it! Here's my courgette fritters with pecorino for you to enjoy.

Whenever we are in Olbia, a port town on the northeast coast of Sardinia near my home, we order courgette fritters instead of chips. They make a great side dish or snack, but if you include cheese, as I have done here, they make a more substantial first course. Pecorino sardo, a traditional Sardinian hard cheese made from sheep's milk - is similar to the better-known pecorino romano (which despite its name is produced mainly in Sardinia) but is slightly richer and less salty. You could use either for this recipe, or Parmesan if you prefer. Serve the fritters with a green salad.

Ingredients

3 Medium courgettes

1.5 teaspoons Salt (plus extra for seasoning)

140g Plain flour

1 Medium egg, lightly beaten

60ml Chilled sparkling water

70g Freshly grated pecorino sardo cheese

Half a teaspoon Hot smoked paprika

1 tablespoon Fresh mint leaves, shredded

2 teaspoons Dried oregano

About 1 litre Vegetable oil for deep frying

Found in This Book

Feast your eyes on the finest courgette fritters with pecorino! It's straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

1. Use a vegetable peeler to peel thin strips from the courgettes, then slice them into matchsticks. Place in a colander set over the sink and sprinkle over 1 teaspoon of the salt. Leave for 1 hour to allow water to drain from the courgettes. Rinse the salt off the courgettes and squeeze out any excess moisture with your hands.

2. Place the flour in a large bowl. Make a well in the centre and add the egg. Gradually pour in the sparkling water, a little at a time, whisking until the flour is completely blended and the mixture is smooth. Stir in the pecorino, paprika, mint, oregano and remaining salt. Gently fold the courgettes into the mixture.

3. Heat a deep-fat fryer to 170°C, or heat the oil in a deep pan or a wok until very hot. To test the temperature, add a tiny piece of courgette; it will sizzle when the oil is hot enough for frying.

4. Spoon the mixture into the hot oil, 1 tablespoon at a time and so the pieces are not touching. Fry in batches without moving for 4 minutes, then turn and fry for a further 3 minutes or until golden and crispy all over. The batter should make 12 fritters.

5. Remove with a slotted spoon and drain on kitchen paper. Season with salt to taste.

Once you're done, simply sit back and enjoy your courgette fritters with pecorino and don't forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

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Courgette Fritters With Pecorino - Gino D'Acampo Official Website

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Whenever we are in Olbia, a port town on the northeast coast of Sardinia near my home, we order courgette fritters instead of chips. They make a great side dish or snack, but if you include cheese, as I have done here, they make a more substantial first course.

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Baked Gnocchi with Cannellini Beans, Spinach and Tomatoes

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About This Recipe

Are you looking for a delicious vegetables recipe with a difference? If you are, you've found it! Here's my baked gnocchi with cannellini beans, spinach and tomatoes for you to enjoy.

I love making fresh gnocchi with my kids, but sometimes I simply don't have the time so I buy them instead. When buying gnocchi, look for a good-quality brand that contains at least 70 per cent potato. Baking shop-bought gnocchi can really jazz them up. Here I've combined them with spinach, cherry tomatoes, cannellini beans and cheese for a hearty dish. Serve with a crisp salad on the side.

Ingredients

4 tablespoons Olive Oil, Plus Extra For Greasing

2 Cloves Garlic, Peeled, Sliced

500g Fresh Cherry Tomatoes, (Red & Yellow), Halved

50ml Dry White Wine

1 x 400g tin Cannellini Beans, Rinsed, Drained

450g Baby Spinach Leaves

500g Gnocchi (Shop-Bought), Min. 70% Potato

1 x 125g Ball Mozzarella Cheese, Drained, Cut Into Small Pieces

To Taste Salt

To Taste Freshly Ground Black Pepper

Found in This Book

Feast your eyes on the finest baked gnocchi with cannellini beans, spinach and tomatoes! It's straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Preheat the oven to 200°C/gas mark 6. Grease a baking dish, measuring about 20 x 20cm, and set aside. Bring a large pan of salted water to the boil.

Meanwhile, heat the oil in a large frying pan over a medium heat. Add the garlic, and as soon as it starts to sizzle add the tomatoes and fry for 1 minute. Pour in the wine and simmer gently until the tomatoes 'pop' and release their juices. Tip in the beans and reduce the heat. Allow everything to warm through then add the spinach and cook briefly until wilted. Season with salt and pepper.

Drop the gnocchi into the boiling water and cook for 2-3 minutes or until they float to the surface. Reserve a ladleful of the cooking water. Drain the gnocchi and tip into the sauce. Pour in about 2 tablespoons of the reserved cooking water to loosen the sauce and stir to combine.

Spoon the gnocchi into the greased baking dish then scatter over the mozzarella and Parmesan. Bake for about 10 minutes or until golden. Serve hot.

Once you're done, simply sit back and enjoy your baked gnocchi with cannellini beans, spinach and tomatoes and don't forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

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Baked Gnocchi with Cannellini Beans, Spinach and Tomatoes

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I love making fresh gnocchi with my kids, but sometimes I simply don't have the time so I buy them instead. When buying gnocchi, look for a good-quality brand that contains at least 70 per cent potato. Baking shop-bought gnocchi can really jazz them up.

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Spaghetti with Artichokes, Radicchio, Peas and White Wine

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About This Recipe

Are you looking for a delicious vegetables recipe with a difference? If you are, you've found it! Here's my spaghetti with artichokes, radicchio, peas and white wine for you to enjoy.

Perfect for a midweek supper, this dish is quick and easy to make and low-fat too.

Radicchio is very popular in Italy, particularly in the north, where it grows mainly in the Veneto region. Prized for the rich red colour and slightly bitter flavour of its leaves, radicchio is also a rich source of vitamin K.

Ingredients

8 tablespoons Olive Oil

2 Red Onions, Peeled, Finely Sliced

3 tablespoons Fresh Rosemary, Chopped

12 Artichoke Hearts In Oil, Drained, Quartered

100g Frozen Peas, Defrosted

1 Small Head Radiccio, Leaves Shredded

100ml Dry White Wine

500g Dried Spaghetti

80g Parmesan Cheese, Shaved

To Taste Salt

To Taste Freshly Ground Black Pepper

Found in This Book

Feast your eyes on the finest spaghetti with artichokes, radicchio, peas and white wine! It's straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Heat the oil in a large frying pan over a medium heat. Add the onions and rosemary and fry gently for 10 minutes, stirring occasionally.

Add the artichokes, peas and radicchio, season with salt and pepper and fry for a further 5 minutes, stirring occasionally. Increase the heat, pour in the wine and cook for a further minute so that the alcohol can evaporate.

Meanwhile, cook the spaghetti in a large pan of boiling, salted water until al dente. Drain well and tip it back into the same pan. Pour over the vegetables and stir to combine for about 30 seconds.

Divide the pasta between 4 warmed serving plates and sprinkle over the Parmesan. Serve immediately.

Once you're done, simply sit back and enjoy your spaghetti with artichokes, radicchio, peas and white wine and don't forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

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Spaghetti with Artichokes, Radicchio, Peas and White Wine

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Perfect for a midweek supper, this dish is quick and easy to make and low-fat too. Radicchio is very popular in Italy, particularly in the north, where it grows mainly in the Veneto region. Prized for the rich red colour and slightly bitter flavour of its leaves, radicchio is also a rich source of vitamin ...

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Rigatoni with peas and porcini mushroom recipe

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Feast your eyes on the finest rigatoni with peas and porcini mushrooms in a creamy asparagus sauce! It's straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Use a potato peeler to scrape the asparagus stalks, discarding the woody ends. Chop the stalks into 2cm long pieces. Drop into a medium saucepan of boiling salted water and cook for 2 minutes. Drain and immediately refresh under cold running water to prevent them from discolouring. Set aside.

Melt the butter in a large frying pan over a medium heat. Add the peas, mushrooms, leeks and asparagus and fry for 5 minutes, stirring occasionally with a wooden spoon.

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

Mix in the parsley and paprika, season with salt 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.

Pour in the asparagus sauce and stir everything together for 30 seconds to allow the flavours to combine.

Divide between four serving plates, sprinkle over the Pecorino cheese and serve immediately.

Once you're done, simply sit back and enjoy your rigatoni with peas and porcini mushrooms in a creamy asparagus sauce and don't forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

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Rigatoni with peas and porcini mushroom recipe

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For anybody who isn't a big fan of rich tomato sauces this has to be the perfect pasta recipe if you still want bags of flavour on your plate. This dish is so full of fresh ingredients that even though it's in a creamy sauce it doesn't feel heavy.

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Orecchiette with Broccoli, Garlic and Chilli Recipe

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About This Recipe

Are you looking for a delicious vegetables recipe with a difference? If you are, you've found it! Here's my orecchiette with broccoli, garlic and chilli for you to enjoy.

I grew up eating orecchiette, the typical pasta shape of Puglia. The name translates as 'little ears', which is exactly what the shape resembles. Italian grandmothers traditionally make the pasta by hand, shaping it while having a good old chat. The hollow in the little ears perfectly entraps whatever sauce they are served with.

Ingredients

6 tablespoons olive oil

1 garlic clove, peeled and finely chopped

1 small red chilli, deseeded and finely chopped

6 small cherry tomatoes, quartered

2 tablespoons finely chopped fresh parsley

500g orecchiette

200g broccoli florets

to taste salt and black pepper

40g freshly grated pecorino cheese to garnish (optional)

Found in This Book

Feast your eyes on the finest orecchiette with broccoli, garlic and chilli! It's straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Heat the olive oil in a pan over a medium heat. Add the garlic, chilli and tomatoes and fry for 2-3 minutes until the tomatoes are softened. Stir in the parsley.

Meanwhile, cook the pasta in a large pan of boiling salted water until 1 minute away from being al dente. At that point, add the broccoli florets and cook for 1 minute.

Drain the mixture and add it to the sauce. Mix well and season to taste.

Pile the pasta into serving bowls or deep plates, and grate some Pecorino over it, if desired.

Once you're done, simply sit back and enjoy your orecchiette with broccoli, garlic and chilli and don't forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

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Orecchiette with Broccoli, Garlic and Chilli Recipe

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I grew up eating orecchiette, the typical pasta shape of Puglia. The name translates as 'little ears', which is exactly what the shape resembles. Italian grandmothers traditionally make the pasta by hand, shaping it while having a good old chat. The hollow in the little ears perfectly entraps whatever sauce they are served with.

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Tagliatelle With Peppers, Courgettes, Onions 

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About This Recipe

Are you looking for a delicious vegetables recipe with a difference? If you are, you've found it! Here's my spicy tagliatelle with peppers, courgettes, red onions and thyme for you to enjoy.

I never want to hear from anyone that it's hard to cook for a vegetarian. I know if you are a meat lover it can be annoying but there are some amazing pasta dishes out there that you can cook and this is one of them. Peppers, courgettes and onions are a great combination of vegetables and with a small punch of chilli, make this meal delicious. You can substitute fettuccine instead of tagliatelle if you prefer and make sure you don't overcook the vegetables.

Ingredients

8 Tablespoons Olive Oil

2 Red Onions, Peeled And Finely Sliced

2 Yellow Peppers, Halved, Deseeded And Chopped Into 1cm Cubes

1 Red Pepper, Halved, Deseeded And Chopped Into 1cm Cubes

1 Courgette, Trimmed And Chopped Into 1cm Cubes

½ Teaspoon Dried Chilli Flakes

1 Tablespoon Fresh Thyme Leaves

400g Fresh Egg Tagliatelle

To Taste Salt

Found in This Book

Feast your eyes on the finest spicy tagliatelle with peppers, courgettes, red onions and thyme! It's straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Heat the oil in a large frying pan over a medium heat and fry the onions, peppers, courgettes, chilli and thyme for 8 minutes. Stir occasionally with a wooden spoon. Season with salt and set aside.

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

Pour in the sauce, place the pan over a low heat and toss everything together for 30 seconds to allow the flavours to combine.

Divide the pasta between four serving plates and serve immediately.

Once you're done, simply sit back and enjoy your spicy tagliatelle with peppers, courgettes, red onions and thyme and don't forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

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Tagliatelle With Peppers, Courgettes, Onions & Thyme Recipe

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I never want to hear from anyone that it's hard to cook for a vegetarian. I know if you are a meat lover it can be annoying but there are some amazing pasta dishes out there that you can cook and this is one of them.

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Feast your eyes on the finest super-light lemon sponge cake! It's straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Preheat the oven to 160°C/gas mark 3. Grease a 20cm diameter round cake tin with butter and line the base with baking parchment. Pour the lemon juice into a small bowl and mix in 1 tablespoon of sugar. Set aside.

Place the lemon zest in a large bowl and add the remaining sugar with the yogurt, oil, flour and eggs. Use a wooden spoon to mix everything together for 1 minute. Pour the mixture into the prepared cake tin and transfer to the middle of the oven to bake for 55 minutes or until risen and springy when touched.

Remove the cake from the oven and stand the tin on a cooling rack. Slowly spoon the lemon juice over the hot cake. Allow it to cool down completely in the tin before turning out.

Once completely cooled, slice my lemon sponge into 16 portions and enjoy with your afternoon tea.

Once you're done, simply sit back and enjoy your super-light lemon sponge cake and don't forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

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There is nothing better than having a cup of tea in the afternoon with a piece of homemade cake and I find a light lemon cake leaves me feeling satisfied, because I've had a treat and feel pampered but I don't feel too full before dinner.

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Venetian-Style Pasta Shells Stuffed With Courgettes 

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About This Recipe

Are you looking for a delicious vegetables recipe with a difference? If you are, you've found it! Here's my venetian-style pasta shells stuffed with courgettes & sage for you to enjoy.

If you're on the lookout for a vegetarian pasta dish that has the 'wow' factor and can be prepared ahead, this is the one for you. When they are stuffed and baked, conchiglioni (giant pasta shells) look so impressive and they taste every bit as good as they look. Fresh sage, which is extremely popular in Italian cooking, gives the dish intriguing, earthy undertones.

Ingredients

For The Pasta

20 Conchiglioni (Large Pasta Shells)

6 tablespoons Olive Oil

3 Courgettes, Medium, Cut Into 5mm Cubes

1 Large Onion, Peeled & Finely Chopped

6 Large Fresh Sage Leaves, Finely Chopped

2 x 400g Tins Chopped Tomatoes

4 tablespoons Plus Extra For Garnish Fresh Flat-Leaf Parsley, Chopped

80g Pecorino Cheese, Freshly Grated

To Taste Salt

To Taste Freshly Ground Black Pepper

For The Bechamel Sauce

40g Salted Butter

40g Plain Flour

400ml Full Fat Milk

Pinch Freshly Grated Nutmeg

Found in This Book

Feast your eyes on the finest venetian-style pasta shells stuffed with courgettes & sage! It's straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

1. Cook the pasta in a large pan of boiling, salted water for about 5 minutes. Drain and place the shells upside down in a single layer on a clean tea towel to dry.

2. To make the béchamel sauce, melt the butter in a medium saucepan over a medium heat until foaming. Add the flour and cook for 1-2 minutes or until pale golden, stirring continuously. Add the milk a little at a time, whisking constantly and waiting for it to be incorporated before adding more. Bring to the boil then reduce the heat and simmer for 5-10 minutes, whisking occasionally, until thickened and smooth. Add the nutmeg and season. Remove from the heat and set aside to cool slightly.

3. Heat the oil in a large frying pan over a medium heat. Add the courgettes, onion and sage and sprinkle over 2 pinches of salt. Fry gently for 10 minutes, stirring occasionally. Transfer to a heatproof bowl and set aside to cool slightly. Preheat the oven to 190°C/gas mark 5.

4. Tip the tomatoes into a small saucepan and bring to the boil. Reduce the heat and add the parsley and seasoning. Simmer for 8 minutes, stirring occasionally. Reserve 6 tablespoons of the sauce and spread the rest over the bottom of a baking dish measuring about 25 x 25cm.

5. Add half the béchamel sauce to the courgettes. Using a tablespoon, fill the pasta shells with the courgette mixture. Lay the shells in a single layer in the dish, stuffed-side up and not touching. Spoon the remaining béchamel over each shell. Cover with foil and bake for 15-20 minutes. Sprinkle with the pecorino and bake uncovered for a further 5 minutes or until golden. Let rest for 3 minutes. Garnish with parsley and pepper. To serve, spoon some of the reserved sauce on each plate and lay 5 shells on top.

Once you're done, simply sit back and enjoy your venetian-style pasta shells stuffed with courgettes & sage and don't forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

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Venetian-Style Pasta Shells Stuffed With Courgettes & Sage

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If you're on the lookout for a vegetarian pasta dish that has the 'wow' factor and can be prepared ahead, this is the one for you. When they are stuffed and baked, conchiglioni (giant pasta shells) look so impressive and they taste every bit as good as they look.

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About This Recipe

Are you looking for a delicious recipe with a difference? If you are, you've found it! Here's my polenta cake with oranges & cointreau for you to enjoy.

This is such a beautiful cake to enjoy in the afternoon with a cup of coffee or tea. Alternatively, serve it with a dollop of mascarpone on the side as a dessert. My kids, however, won't thank me for this recipe as they think every dessert should be about chocolate! You can substitute the Cointreau with a citrusy Limoncello if you prefer.

Ingredients

Cake

2 oranges

3 tablespoons Cointreau

5 eggs

250g caster sugar

100g polenta

175g ground almonds

1 teaspoon baking powder

Orange Syrup

100g caster sugar

Juice of 4 oranges

75ml Cointreau

1 cinnamon stick

Found in This Book

Feast your eyes on the finest polenta cake with oranges & cointreau! It's straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

1. Start by washing the two oranges, then place them in a small saucepan and cover with water. Bring to the boil and simmer for 1 hour. Remove from the water and set aside to cool slightly.

2. Preheat the oven to 180°C/gas mark 4. Line the base of a 23cm loose-bottomed cake tin with baking parchment. Cut the oranges in half and remove the pips. Place in a food processor or blender with the Cointreau and blitz for 10 seconds.

3. Place the eggs and sugar in a large bowl and whisk until the sugar has dissolved and the eggs are pale in colour. Fold in the oranges, polenta, ground almonds and baking powder. Pour the mixture into the tin and bake for 35-40 minutes. Cool in the tin and set aside.

4. To prepare the syrup, pour the sugar and 2 tablespoons of water into a small saucepan. Heat slowly until the sugar melts and caramel-coloured bubbles appear. Pour in the orange juice with the Cointreau and bring to the boil. Add the cinnamon stick and cook for 15 minutes more or until the liquid has reduced by half.

5. Remove the cooled cake from the tin and place on a serving plate. Using a wooden or metal skewer, make holes all over the top of the cake and pour half of the syrup into the holes. Serve the remaining syrup on the side.

Once you're done, simply sit back and enjoy your polenta cake with oranges & cointreau and don't forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

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Polenta Cake with Oranges & Cointreau - Gino D'Acampo Official Website

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This is such a beautiful cake to enjoy in the afternoon with a cup of coffee or tea. Alternatively, serve it with a dollop of mascarpone on the side as a dessert. My kids, however, won't thank me for this recipe as they think every dessert should be about chocolate!