Gino's Italian Express

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Put the egg whites in a large bowl and add half the sugar.Whisk with an electric whisk until they form stiff peaks. Break the chocolate into a large heatproof bowl, add the butter and set the bowl over a pan of gently simmering water. The base of the bowl should not touch the water. Leave until just melted. Remove the pan from the heat, stir and leave the chocolate to cool slightly. Alternatively, melt the mixture in the microwave on high in short bursts, stirring in between.

Including all the recipes from Gino's major ITV series coming in Autumn 2019, Gino's Italian Express is the must-have cookbook for those wishing for a taste of Italy. About the Author WHEN I was filming in Pisa I saw this dish in many restaurants, so out of curiosity I had to try it. It was really delicious and fresh-tasting, and I loved the contrast of textures between the crisp crust and the tuna steak. Pour over the oil and mix all the ingredients together. Set aside for about five minutes to allow the flavours to combine. He has 9 Gino D'Acampo My Restaurant around the UK - in Manchester, London, Birmingham, Harrogate, Hull, Leeds and Liverpool - and three London My Pasta Bar. Gino's son Luciano loves this dish due to the flavour combo of spicy pancetta with a sweet basil sauce Credit: Dan JonesPut the beans in a large bowl. Add the olives, tomatoes, onion and chives. Season with salt and pepper. Bring 2.5 litres of salted water to the boil in a medium saucepan. Add the rice and cook for about 12 minutes, stirring occasionally. Add the peas and beans and boil for two minutes.

Return the avocados to the grill and cook for about three minutes or until the mozzarella starts to melt. Serve immediately.

Bake for eight minutes. Remove from the oven, scatter over the salami and bake for a further five-eight minutes or until golden brown. Gino was born in Napoli in the south of Italy into a large family. The food they ate was very traditional - simple recipes based on fresh and healthy fruit, vegetables, fish and meat. First make the dough. Put the flour, yeast and salt in a large bowl. Make a well in the centre and add the oil then gradually pour in 140ml of warm water. Brush two large baking sheets with oil. Halve the dough and shape into two equal-sized balls. Place each in the centre of the oiled baking sheets. Brush the top of the dough with a little oil and cover with cling film. Leave to rest at room temperature for 15 minutes. Preheat the oven to 220C/gas mark 7. Tip into a sieve placed over the sink. Rinse under cold running water for one minute to cool, then leave to drain thoroughly. Tip into a large mixing bowl.

Put the eggs in a medium bowl and gradually whisk in the flour using a hand whisk. Add three tablespoons of the milk and a pinch of salt and whisk again to create a smooth, creamy batter. Set aside. Put the onion and rosemary in a large shallow casserole or sauté pan. Add the oil, season the onions with salt and add the pancetta. Fry over a high heat for about eight minutes or until softened and lightly golden, stirring occasionally. Fry the sandwiches in two batches for about two minutes each side or until golden brown. Remove with a slotted spoon and drain on kitchen paper. Season with salt and pepper and serve immediately. THIS is my son Luciano’s favourite pasta dish. He loves the spicy pancetta with the sweet basil sauce. Put all the ingredients for the crust in a food processor and blitz to fine crumbs. If the mixture seems too wet, add one more slice of bread. Transfer to a large plate or tray.Serve this warming spicy meatballs dish with rice or crusty bread on a cold winter night Credit: Dan Jones Transfer the rice salad to a large serving plate. Arrange the boiled eggs around the dish and scatter over the Parmesan. Add the tomatoes and some salt. Simmer for about ten minutes, then add the basil and cook for a further 15 minutes, stirring occasionally.

OVER the past few years, I’ve spent a lot of time travelling around my beautiful homeland, mainly by car and boat.Break the eggs into a medium bowl and whisk lightly. Stir in half the pecorino and the parsley. Season with salt and pepper. Set aside.