Celebrity chef Gino D'Acampo shares his recipes of Italian food like Mama used to make in his new book.
Gino D'Acampo has made a name for himself in Britain as a chef on cooking and reality-TV shows, and is also a leading supplier of Italian ingredients to Britain. Now he has turned his hand to writing, and his book Gino's Pasta: Everything You Need To Cook The Italian Way, has reached New Zealand. Its 100 mouthwatering recipes include classics such as carbonara, puttanesca and ragu alla bolognese, as well as new twists on old favourites such as lasagne, macaroni and spaghetti vongole. Divided into six chapters: Fresh and Filled Pasta, Dried Pasta, Baked Pasta, Like Mama Used to Make, Pasta on the Go, and Pasta for those with Allergies, it includes everything from comforting baked pasta dishes, to spicy seafood and healthy vegetarian options. There is an introduction by nutritionist Juliette Kellow explaining the many health benefits of pasta - it is a low-salt, low-GI food - and each recipe has been nutritionally analysed, demonstrating that pasta is not the fattening option it was once thought to be and can be enjoyed every day.
Rigatoni con Asparagi, Piselli e Funghi(Rigatoni with peas and porcini mushrooms in a creamy asparagus sauce)
Serves 4
400g asparagus
50g salted butter
200g frozen peas, defrosted30g dried porcini mushrooms, soaked in warm water for 15 minutes and drained
2 leeks, washed and cut into 0.5cm slices
200ml double cream
3 Tbs freshly chopped flat leaf parsley
2 pinches of smoked paprika
500g rigatoni
60g freshly grated pecorino cheese
Salt to taste
1 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.
2 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.
3 Pour in the cream and continue to cook for a further minute, stirring continuously.
4 Mix in the parsley and paprika, season with salt and set aside.
5 Meanwhile cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan.
6 Pour in the asparagus sauce and stir everything together for 30 seconds to allow the flavours to combine.
7 Divide between four serving plates, sprinkle over the pecorino cheese and serve immediately.
Be in to win this cookbook
Gino's Pasta: Everything you need to cook the Italian way, by Gino D'Acampo, with photography by Kate Whitaker. Published by Kyle Cathie and distributed in New Zealand by New Holland, RRP $49.99. Available from Cook the Books, 81 Ponsonby Rd, Ponsonby, ph (09) 360 6513, cookthebooks.co.nz
They have one copy to give away. To enter the draw, email your name and address to books@cookthebooks.co.nz by Monday, November 29.
