Gino D’Acampo’s spicy aubergine bake with mozzarella and pecorino

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Gennaro Sheffield D'Acampo (born Gennaro D'Acampo; 17 July 1976) is an Italian celebrity chef, television personality and writer.Based in the United Kingdom, he is best known for his food-focused television shows and cookbooks. Since 2009, D'Acampo has been a regular chef on the ITV show This Morning.He has presented various cookery programmes including There's No Taste Like Home (2011), Let's.

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1 Fill a large saucepan with 4 litres of water, add 1 tablespoon of salt. and bring to the boil over a high heat. 2 Meanwhile, heat the oil and butter in a small frying pan over a medium. heat. When the butter has melted, add the pancetta and fry for about 8 minutes, stirring occasionally. Set aside. 3 Break the eggs into a medium bowl and.

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Gino D’Acampo’s spicy aubergine bake with mozzarella and pecorino

Gino D'Acampo Cannelloni Ragu 450g. Gino D'Acampo Cannelloni Ragu. 450g. Slow cooked beef ragu wrapped in egg pasta, with tomato sauce, and a creamy béchamel and Pecorino cheese topping. Buy Now.

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Italian Chef. Born in Torre del Greco, Naples, in Southern Italy, Gino D'Acampo inherited his grandfather Giovanni's love and passion for cooking. After studying and learning his culinary skills at the Luigi De Medici catering college, at the age of 18 Gino moved to London, England. Gino started his television career at the age of 24.

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Layer one-third of the aubergine in a rectangular oven dish, measuring about 30 x 25cm. Spoon three ladles of the tomato sauce on top. Sprinkle over 100g mozzarella and 50g pecorino. Repeat the process twice more. You'll have a little more than three ladles left of the tomato sauce and 50g mozzarella to make a last layer; this extra sauce on.

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Step By Step. 1. Preheat the oven to 180°C/gas mark 4. Wipe the mushrooms clean with a cloth. Cut off and finely chop the stalks. Put them in a bowl and add the breadcrumbs, garlic, parsley, pecorino and Gorgonzola. Mix well to combine. 2. Brush a little oil on the bottom of a baking sheet and arrange the mushrooms on it.

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60g (2¼oz) freshly grated Pecorino Romano cheese. Place a large frying pan over a medium heat, add the oil and fry the onion for 5 minutes, stirring occasionally with a wooden spoon. Add the.

Get a taste of true Italian with a selection of Gino's new recipes

Gino D'Acampo. Born in Torre del Greco in Naples, Gino grew up on a farm. There, his family would hold large parties where all nine of his aunties would come together to cook traditional Italian.

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Carriera. Gino D'Acampo vive a Elstree, nel Hertfordshire, con la moglie Jessica, con la quale si è sposato nel 2002, e i loro tre figli; tiene lezioni e seminari per gli studenti all'istituto alberghiero "Luigi de Medici" di Ottaviano ed è membro della "Federazione italiana cuochi" e della "Associazione professionale cuochi italiani". Nel 1995, a diciannove anni, Gino si trasferì a Londra.

Get a taste of true Italian with a selection of Gino's new recipes in

Method. 1. Fill a large saucepan with 3 litres of water, add in 1 and ½ tablespoons of salt and place on a high heat. Bring to the boil. 2. With a sharp knife, slice and discard the tough skin.

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My kind of foodsimple tomato sauce with garlic, basil & extra virgin olive oil served with warm crusty bread for dunky dunkyGDx

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Gino D'Acampo's crispy breaded pork chops with peas and pancetta. Packed full of flavour, the crispy breadcrumb coating and succulent, juicy pork with aromatic rosemary is a guaranteed crowd pleaser.

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Recipes - Gino D'Acampo Official Website. Born in Torre del Greco, Naples, in Southern Italy, Gino D'Acampo inherited his grandfather Giovanni's love and passion for cooking. After studying and learning his culinary skills at the Luigi De Medici catering college, at the age of 18 Gino moved to London, England. Gino's Italian recipes are a.

Get a taste of true Italian with a selection of Gino's new recipes

When the meat is browned, add the red wine and deglaze the pan. Allow it to simmer for about 2 minutes and then add the milk. Simmer for another 2 minutes. Add the tomato purée, passata and stock, mix well and simmer on the hob gently for 3 hours. After 3 hours check for seasoning and add salt and pepper to taste.