Quick Italian recipes by Gino D’Campo | Food | Life & Style

Happy Saturday food lovers! Today is all about my old friend Gino D’Campo, who has come up with something a little different with his book, Pronto!. This is my favourite of Gino’s recipe books so far, which provides you with 130 recipes, all of which take no more than 20 minutes to prepare. 

If you’re like me then you probably struggle to find time to cook in the evenings after work, but these recipes are quick, fuss-free and most importantly delicious! 

Gino has organised the recipes by ingredients making it easy to see which recipes you can prepare with what you have in the cupboard. It also makes it very easy to search for recipes according to the time of year so you can use fresh seasonal ingredients. 

I’ve picked out a comforting cottage pie and a delicious dessert. What’s your foodie guilty pleasure? Tell me on Twitter @AldoZilli.

Cottage pie with pancetta & parmesan 

★ 600g baby new potatoes

★ 5 tbsp olive oil

★ 150g diced pancetta

★ 2 tbsp fresh rosemary leaves, finely chopped

★ 1 medium onion, peeled and grated 

★ 2 carrots, unpeeled and grated

★ 500g minced beef

★ 1 tbsp plain flour

★ 1 tbsp tomato purée 

★ 200ml hot beef stock

★ 50g freshly grated Parmesan cheese

★ Salt and black pepper, to taste



Preheat the grill to moderate.

Put the potatoes in a large saucepan, cover with boiling water from the kettle, add 1 tsp of salt and cook for 10 minutes.

Meanwhile, heat 3 tbsp of the olive oil in a medium saucepan and cook the pancetta and rosemary for 2 minutes over a high heat. Stir occasionally with a wooden spoon.

Add the grated onion and carrots to the saucepan and cook for a further 2 minutes.

Add the minced beef and use a wooden spoon to break up the meat. Continue to cook for 3 minutes. 

Stir in the flour and tomato purée and cook for 1 minute. Pour in the stock and continue to cook for 8 minutes. Stir occasionally.

Drain the potatoes and return to the same saucepan. Use a potato masher to crush the potatoes. Add the remaining olive oil and Parmesan cheese. Mix together and season with salt and pepper. 

Spoon the meat sauce into an ovenproof dish and top with the crushed potatoes. Put the dish under the grill for 2 minutes until lightly browned.

Enjoy with a bottle of Italian red wine. 

Cappuccino mousse



Place the marshmallows, butter, sugar, chocolate and espresso in a small saucepan and warm slowly until melted.

Meanwhile, whip…

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