Italian Starter Recipes

Pasta is to Italy as fish and chips is to Britain! There are literally thousands of Italian pasta recipes, so where do you start? There are healthy Italian pasta recipes, quick Italian pasta recipes, classic Italian pasta recipes and recipes that have Gino’s unique twist!

Whether you want to make your own pasta dough or you’re choosing from dozens of different types of pasta, there’s a pasta shape to complement every pasta recipe! In fact, there are over 600 forms known by an incredible 1,300 names.

The beauty of making real Italian pizza is that it’s so easy to do! Make the base, top it with one of Gino’s Italian pizza sauce recipes and then add vegetables, meat, more cheese, fish – whatever you like! The sky’s the limit.

Risotto is a very versatile and easy meal to make. It’s a fantastic one-pot dish and you can have dinner on the table within 30 – 40 minutes. Yes, you do have to stay by your pan stirring – but with a glass of wine, this will become a pleasure rather than a chore.

Buon Appetito!

Pasta, Pizza & Risotto

LASAGNE DI ZUCCA ARROSTITA CON BESCIAMELLA CREMOSAROASTED PUMPKIN LASAGNE

I hate waste and so I created this recipe after making pumpkin lanterns with my daughter Mia during Halloween one year. Sweet pumpkin works really well with the salty speck, the Parmesan and the kick of the chilli. This is a really fantastic, tasty lasagne which can easily become vegetarian by removing the speck. You can substitute Parmesan with pecorino cheese, speck with Parma ham, pine nuts with...

4

Serves

12

Ingredients

Preheat the air fryer to 180°C for 3 minutes. Place the pumpkin, olive oil, ¼ teaspoon salt and ¼ teaspoon pepper in the air fryer fitted with the basket insert and toss well. Cook for 20 minutes until just tender. Meanwhile, make the béchamel by melting the 70g butter in a saucepan over a medium heat. Using a whisk, stir in the flour and cook for 1 minute until it is a light brown colour. Gradually stir in the milk, reduce the heat to low and cook for 8 minutes, stirring continuously. Once thickened, remove from the heat and stir in 40g of the Parmesan and the nutmeg. Season with ½ teaspoon salt and ¼ teaspoon pepper, stir again and set aside to slightly cool, then adjust the seasoning and nutmeg to your taste. Reduce the air fryer temperature to 150°C. Spread one-third of the béchamel in a 21cm square baking dish, or directly into the air fryer drawer, if yours is the same size, then drizzle in 1 teaspoon chilli oil. Lay 2 lasagne sheets on top; you’ll need to trim one and add the trimmed piece to the gap above the sheets. Add half the pumpkin in an even layer, then half the speck and 10g pine nuts. Repeat these layers, then finish with a final layer of pasta and the remaining onethird of béchamel on top. Reserve the remaining pine nuts. Cook for 20 minutes. Increase the air fryer temperature to 160°C. Sprinkle over the remaining Parmesan cheese, pine nuts and the 20g cubed butter, grind pepper over the top and cook for a final 20 minutes, until golden and cooked through. Let it rest for 5 minutes before serving.

Extracted from Gino's Air Fryer Cookbook by Gino D’Acampo (published by Bloomsbury Publishing) on 24th October 2024. Photography credit – Haarala Hamilton

GNOCCHI IN SALSA DI POMODORO CON PANCETTA E PARMIGIANOGNOCCHI IN PANCETTA, TOMATO AND PARMESAN SAUCE

This is my daughter Mia’s favourite way to cook and eat gnocchi and she could make this recipe all by herself when she was just 10 years old, with my supervision of course. Please make sure you buy the best-quality gnocchi you can afford, to get the best results. As soon as they all float to the surface of the boiling water, they are ready to drain. You can substitute the pancetta with chopped courgettes,...

4

Serves

8

Ingredients

Preheat the air fryer to 170°C for 3 minutes. Put the pancetta in the air fryer drawer and cook for 7 minutes until crispy, stir in the garlic and cook for another minute. Pour in all the chopped tomatoes and add the tomato purée, basil, half the Parmesan, ½ teaspoon salt and ¼ teaspoon pepper. Mix well using a wooden spoon, increase the air fryer temperature to 190°C and cook for 20 minutes. Stir occasionally. In a large saucepan, bring 3 litres water to the boil with 1 teaspoon salt. Cook the gnocchi according to the packet instructions, then drain, tip the gnocchi into the air fryer drawer over the sauce and mix gently but well Top with the remaining Parmesan cheese and cook for 10 minutes. Plate up and serve immediately.

Extracted from Gino's Air Fryer Cookbook by Gino D’Acampo (published by Bloomsbury Publishing) on 24th October 2024. Photography credit – Haarala Hamilton

PIZZA BIANCA CON TALEGGIO, FUNGHI DI BOSCO E OLIO AL TARTUFOWHITE PIZZA WITH TALEGGIO, WILD MUSHROOMS + TRUFFLE OIL

I love a white pizza without any tomatoes and I can’t understand why people are sometimes so against it and won’t give it a try. The flavour of the Taleggio cheese with wild mushrooms and truffle is a match made in heaven, and lately in all my restaurants this is becoming a very popular choice with the younger generation. My boys Luciano and Rocco can’t get enough of this pizza and they literally...

5

Serves

8

Ingredients

I love a white pizza without any tomatoes and I can’t understand why people are sometimes so against it and won’t give it a try. The flavour of the Taleggio cheese with wild mushrooms and truffle is a match made in heaven, and lately in all my restaurants this is becoming a very popular choice with the younger generation. My boys Luciano and Rocco can’t get enough of this pizza and they literally forced me to write this recipe for you guys… I really hope you will give it a go.  As before, you will need a pizza stone for this. I have a tip for you: to properly slice the Taleggio – or any soft cheese such as Brie – make sure it’s really cold and not at room temperature.

Extracted from Gino's Italy: Like Mamma Used to Make by Gino D’Acampo (published by Bloomsbury Publishing) on 15th September 2022. Photography credit – Haarala Hamilton

RISOTTO CON POLLO E GLASSA DI ACETO BALSAMICOCHICKEN RISOTTO WITH BALSAMIC GLAZE

My son Rocco loves balsamic glaze, so once, when making a chicken risotto, I drizzled some over his dish. It tasted lovely, so I decided to incorporate it into a risotto recipe. Although this is a one pot wonder, you do need to make sure that you are constantly stirring, so please only make this recipe if you have the time to stand and stir for twenty-five or thirty minutes. I promise, it will be worth...

4

Serves

12

Ingredients

My son Rocco loves balsamic glaze, so once, when making a chicken risotto, I drizzled some over his dish. It tasted lovely, so I decided to incorporate it into a risotto recipe. Although this is a one pot wonder, you do need to make sure that you are constantly stirring, so please only make this recipe if you have the time to stand and stir for twenty-five or thirty minutes. I promise, it will be worth it. You can substitute the chicken with sausagemeat if you prefer, or the Parmesan with Grana Padano cheese.

Extracted from Gino’s Italian Family Adventure by Gino D’Acampo (published by Bloomsbury Publishing) on 28th October 2021. Photography credit – Haarala Hamilton

STROMBOLI CON PROSCIUTTO CRUDO, MOZZARELLA E FONTINASTROMBOLI WITH PARMA HAM, MOZZARELLA AND FONTINA

Stromboli are perfect for picnics or lunch boxes; they can be prepared ahead and they’re pretty much a self-contained meal. Fontina is an excellent melting cheese, and I love its buttery nutty flavour. I’ve paired it here with mozzarella and Parma ham, but any favourite filling of your choice can work well. Serve warm with a mixed salad, or leave to cool and wrap in foil ready to take on your picnic.

4

Serves

12

Ingredients

Extracted from Gino's Italian Adriatic Escape by Gino D’Acampo (published by Hodder & Stoughton) on 18th October 2018. Photography credit – Dan Jones

RISOTTO WITH RED RADICCHIO AND ITALIAN SAUSAGES

I can’t think of anything better than sitting eating a plate of risotto while admiring the view of the winding canals of Venice. This risotto has all the colours of Italy – green peas, creamy white rice and the sharp red of a favourite regional leaf vegetable, radicchio.

4

Serves

13

Ingredients

I can’t think of anything better than sitting eating a plate of risotto while admiring the view of the winding canals of Venice. This risotto has all the colours of Italy – green peas, creamy white rice and the sharp red of a favourite regional leaf vegetable, radicchio.

‘Extracted from Gino’s Italian Escape : A Taste of the Sun by Gino D’Acampo (published by Hodder & Stoughton) on 11th September 2014. Photography credit – Matt Russell’

FETTUCCINE ALLO ZAFFERANO CON RAGÙSAFFRON FETTUCCINE WITH A RICH MEAT SAUCE

The rich meat pasta sauces of northern Italy usually contain two or more different kinds of minced or finely chopped meat. Near Turin they tend to combine beef and lamb, which I initially thought was a little strange until I tried it and found the textures and flavours really complemented each other. Make sure you cook the sauce for the full cooking time as a good ragù must be cooked very slowly for...

6

Serves

11

Ingredients

The rich meat pasta sauces of northern Italy usually contain two or more different kinds of minced or finely chopped meat. Near Turin they tend to combine beef and lamb, which I initially thought was a little strange until I tried it and found the textures and flavours really complemented each other. Make sure you cook the sauce for the full cooking time as a good ragù must be cooked very slowly for at least two hours.

‘Extracted from Gino's Hidden Italy by Gino D’Acampo (published by Hodder & Stoughton) on 6th October 2016. Photography credit – Matt Russell’

INSALATA SEMPLICE DI PASTA CON POLLO, PROSCIUTTO E PESTO ROSSOSUPER-EASY PASTA SALAD WITH CHICKEN, HAM + RED PESTO

I love a pasta salad and this is a really tasty one. I must admit it came about just before we were off to Sardinia for the summer; the night before, I threw everything we had left over in the fridge or kitchen cupboards into it (which explains the apple and onions) and the outcome was delicious. That’s what I love about pasta salads: anything goes and you can be as creative as you like. This is...

4

Serves

12

Ingredients

Extracted from Gino's Italy: Like Mamma Used to Make by Gino D’Acampo (published by Bloomsbury Publishing) on 15th September 2022. Photography credit – Haarala Hamilton

BUCATINI AL PESTO SICILIANOBUCATINI WITH SICILIAN PESTO

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.

4

Serves

13

Ingredients

Extracted from Gino's Islands in the Sun by Gino D’Acampo (published by Hodder & Stoughton) on 29th October 2015. Photography credit – Matt Russell

ITALIAN RICE SALAD

When I was a little boy my mother, Alba, used to make this rice salad for my lunch box. It’s a very useful recipe, as you can prepare the salad a day ahead, refrigerate it and take it to work the following day. For maximum flavour, it’s best eaten at room temperature, rather than straight from the fridge.

6

Serves

12

Ingredients

Extracted from Gino’s Italian Family Adventure by Gino D’Acampo (published by Bloomsbury Publishing) on 28th October 2021. Photography credit – Haarala Hamilton

INSALATA DI PASTAMEDITERRANEAN PASTA SALAD

If you’ve never cooked before, this is a great recipe to start with, as very little can go wrong. Just make sure you cook the pasta until al dente – that is, firm with some bite – you don’t want soggy pasta. I’ve suggested a list of ingredients, but you can add pretty much whatever you like – peas, artichokes, cooked ham or tins of sweetcorn and tuna all work well in a pasta salad.

4

Serves

13

Ingredients

Extracted from Gino’s Italian Express by Gino D’Acampo (published by Hodder & Stoughton) on 31st October 2019. Photography credit – Dan Jones

SPAGHETTI VONGOLESPAGHETTI WITH CLAMS & MUSSELS

As a young man I often used to go to the pretty port town of Castellammare, near Naples, to eat platefuls of their famous mussels. When I found myself there again recently, filming Gino’s Italian Coastal Escape, I couldn’t resist making the classic dish of the region – the chilli-spiked spaghetti vongole. Traditionally, spaghetti vongole contains just clams, but as I was in Castellammare, of...

2

Serves

10

Ingredients

Extracted from Gino's Italian Adriatic Escape: A taste of Italy from Veneto to Puglia by Gino D’Acampo (published by Hodder & Stoughton) on 18th October 2018. Photography credit – Dan Jones, Holly Bryson & Trevor Butterfield

Extracted from Gino's Italian Adriatic Escape: A taste of Italy from Veneto to Puglia by Gino D’Acampo (published by Hodder & Stoughton) on 18th October 2018. Photography credit – Dan Jones, Holly Bryson & Trevor Butterfield

PIZZA CON MOZZARELLA, ACCIUGHE, OLIVE E SALVIAMOZZARELLA, ANCHOVY, OLIVE AND SAGE PIZZA

The Adriatic coast is not as well known for its pizza as some other regions in Italy, but you can still find great pizzerias. Like any true Neapolitan, I’m always on the lookout for great pizza and after a day’s filming I enjoy nothing more than relaxing with a slice of pizza in one hand and a beer in the other. The pizza always has anchovies and the beer is always Italian.

4

Serves

13

Ingredients

Extracted from Gino's Italian Adriatic Escape: A taste of Italy from Veneto to Puglia by Gino D’Acampo (published by Hodder & Stoughton) on 18th October 2018. Photography credit – Dan Jones, Holly Bryson & Trevor Butterfield

Extracted from Gino's Italian Adriatic Escape: A taste of Italy from Veneto to Puglia by Gino D’Acampo (published by Hodder & Stoughton) on 18th October 2018. Photography credit – Dan Jones, Holly Bryson & Trevor Butterfield

PACCHERI AI QUATTRO FORMAGGIPACCHERI WITH FOUR CHEESES

Originating from Campania and Calabria, paccheri is a popular pasta shape in the region of Marche. When filming there I made this dish using a selection of delicious cheeses. This is a tasty and filling meal that’s really easy to make – it’s my version of a posh macaroni cheese! If you can’t find paccheri you can use large rigatoni for this recipe. If scamorza is unavailable, use a mixture...

4

Serves

10

Ingredients

Extracted from Gino's Italian Adriatic Escape: A taste of Italy from Veneto to Puglia by Gino D’Acampo (published by Hodder & Stoughton) on 18th October 2018. Photography credit – Dan Jones, Holly Bryson & Trevor Butterfield

Extracted from Gino's Italian Adriatic Escape: A taste of Italy from Veneto to Puglia by Gino D’Acampo (published by Hodder & Stoughton) on 18th October 2018. Photography credit – Dan Jones, Holly Bryson & Trevor Butterfield

PIZZA GORGONZOL A E PROSCIUTTO CRUDO GORGONZOLA AND PARMA HAM PIZZA

Gorgonzola and Parma ham both originate in northern Italy and make a great combination. I often prepare this pizza for my boys, and sometimes we ring the changes by using cooked ham or salami instead of Parma ham. Make sure you preheat the oven to the correct temperature before putting in the pizza, or the dough will be soggy and not cook properly.

2

Serves

10

Ingredients

Extracted from Gino's Italian Express by Gino D’Acampo (published by Hodder & Stoughton) on 31st October 2019. Photography credit – Dan Jones

Extracted from Gino's Italian Express by Gino D’Acampo (published by Hodder & Stoughton) on 31st October 2019. Photography credit – Dan Jones

PENNETTE UOVA E PANCETTAPENNE WITH EGGS AND PANCETTA

People often ask me what my favourite pasta dish is, and this must be among my Top Ten ... salty, crisp pancetta with eggs and pecorino cheese – it’s a match made in heaven. It’s really important to take the saucepan off the heat when you pour over the egg mixture, otherwise you’ll end up with overcooked eggs and sticky pasta. The heat from the pasta and pancetta will be enough to cook the...

4

Serves

8

Ingredients

Extracted from Gino's Italian Express by Gino D’Acampo (published by Hodder & Stoughton) on 31st October 2019. Photography credit – Dan Jones

Extracted from Gino's Italian Express by Gino D’Acampo (published by Hodder & Stoughton) on 31st October 2019. Photography credit – Dan Jones

PIZZA MARGHERITANEAPOLITAN PIZZA WITH BUFFALO MOZZARELLA, TOMATOES & BASIL

Pizza originated in Naples and it’s where the best, most authentic pizza can still be found today – and I’m not just saying that because I’m a Neapolitan! Apparently this topping was created in the 19th century to honour the visit of Queen Margherita to Naples, as it represented the colours of the Italian flag – red, white and green. Try to use buffalo (rather than cow’s milk) mozzarella...

2

Serves

10

Ingredients

Extracted from Gino's Italian Coastal Escape: A Taste of Italy from the Aeolian Islands to Elba by Gino D’Acampo (published by Hodder & Stoughton) on 19th October 2017. Photography credit – Dan Jones and Matt Russell

Extracted from Gino's Italian Coastal Escape: A Taste of Italy from the Aeolian Islands to Elba by Gino D’Acampo (published by Hodder & Stoughton) on 19th October 2017. Photography credit – Dan Jones and Matt Russell

RISOTTO CON POLLO, PESTO ROSSO E ROSMARINOCHICKEN RISOTTO WITH RED PESTO & ROSEMARY

Risotto is the ultimate comfort food, and it’s so versatile and quick to make. For this recipe I’ve used chicken breast, but you can also use cooked chicken left over from a roast – just stir it in as you add the last ladleful of stock. Red pesto is a southern Italian variation of the northern Italian basil pesto – the colour comes from sun-dried tomatoes or red peppers and the sauce adds depth...

4

Serves

13

Ingredients

Extracted from Gino's Italian Coastal Escape: A Taste of Italy from the Aeolian Islands to Elba by Gino D’Acampo (published by Hodder & Stoughton) on 19th October 2017. Photography credit – Dan Jones and Matt Russell

Extracted from Gino's Italian Coastal Escape: A Taste of Italy from the Aeolian Islands to Elba by Gino D’Acampo (published by Hodder & Stoughton) on 19th October 2017. Photography credit – Dan Jones and Matt Russell

FETTUCCINE AL RAGÙ NAPOLETANOFETTUCCINE WITH NEAPOLITAN RAGÙ

This Neapolitan ragù recipe has been in my family for over 40 years and my mother has never changed a single ingredient. It works to perfection, and the great thing is that you can prepare the sauce a day ahead and it will taste even better the day after. The meat should be crumbly and as soft as butter. Feel free to use rump steak if you prefer, as fillet steak can be expensive.

6

Serves

13

Ingredients

Extracted from Gino's Italian Coastal Escape: A Taste of Italy from the Aeolian Islands to Elba by Gino D’Acampo (published by Hodder & Stoughton) on 19th October 2017. Photography credit – Dan Jones and Matt Russell

Extracted from Gino's Italian Coastal Escape: A Taste of Italy from the Aeolian Islands to Elba by Gino D’Acampo (published by Hodder & Stoughton) on 19th October 2017. Photography credit – Dan Jones and Matt Russell

RISOTTO AI FRUTTI DI MARE CON AGLIO E PEPERONCINOSEAFOOD RISOTTO WITH GARLIC AND A HINT OF CHILLI

Risotto ai frutti di mare is a classic northern Italian dish and some recipes contain four or five different types of seafood. Here I’ve added a little chilli for extra kick. Please don’t add cheese as it ‘fights’ with the seafood.

4

Serves

11

Ingredients

Extracted from Gino's Hidden Italy : How to Cook Like a True Italian by Gino D’Acampo (published by Hodder & Stoughton) on 6th October 2016. Photography credit – Matt Russell, Hal Shinnie and Dan Jones

Extracted from Gino's Hidden Italy : How to Cook Like a True Italian by Gino D’Acampo (published by Hodder & Stoughton) on 6th October 2016. Photography credit – Matt Russell, Hal Shinnie and Dan Jones

RISOTTO PRIMAVERA ALLE VERDURE DI STAGIONEASPARAGUS, BROAD BEAN, PEA AND LEEK RISOTTO

For me, this wonderful risotto signals the end of spring and the start of summer. If using older beans it's best to remove their skins after boiling as they can be tough. You can use frozen broad beans and peas if you prefer.

6

Serves

11

Ingredients

Extracted from Gino's Hidden Italy : How to Cook Like a True Italian by Gino D’Acampo (published by Hodder & Stoughton) on 6th October 2016. Photography credit – Matt Russell, Hal Shinnie and Dan Jones

Extracted from Gino's Hidden Italy : How to Cook Like a True Italian by Gino D’Acampo (published by Hodder & Stoughton) on 6th October 2016. Photography credit – Matt Russell, Hal Shinnie and Dan Jones

SPAGHETTI ALLA CHITARRA CON POMODORI FRESCHI, AGLIO, PEPERONCINO E RUCOLASPAGHETTI ALLA CHITARRA WITH FRESH TOMATOES, GARLIC, CHILLI AND ROCKET

When I was in Pescara – the main city in the Abruzzo region – I spent the morning with Giovanni Minicucci, the founder of the pasta shop Chitarra Antica, making spaghetti alla chitarra in the traditional way (see page 54). I then rustled up a quick fresh tomato and chilli pasta sauce – the type that every Italian makes at home. So simple yet so delicious. If you can’t find spaghetti alla chitarra...

4

Serves

7

Ingredients

Extracted from Gino's Hidden Italy : How to Cook Like a True Italian by Gino D’Acampo (published by Hodder & Stoughton) on 6th October 2016. Photography credit – Matt Russell, Hal Shinnie and Dan Jones

Extracted from Gino's Hidden Italy : How to Cook Like a True Italian by Gino D’Acampo (published by Hodder & Stoughton) on 6th October 2016. Photography credit – Matt Russell, Hal Shinnie and Dan Jones