GINO D’ACAMPO’S 20-MINUTE ITAL­IAN FEASTS

real Ital­ian food...

The Irish Mail on Sunday - TV Week - - FRONT PAGE -

A splen­did sup­per to warm the cock­les of your heart, a sea­sonal lunch with­out a limp sand­wich in sight – it’s the Gino D’Acampo ap­proach. Star at­trac­tion on UTV’s This Morn­ing, Gino cred­its his cre­ative cook­ery skills to his gran­dad in Naples, who was head chef for Costa Cruises. Gino is also known for his work with Tesco Finest ready meals. And re­mem­ber, he’s back on these pages next week with part two of our ready-in-min­utes Ital­ian recipes guide

SUM­MER VEG­ETABLE TART

This is a beau­ti­fully sim­ple sum­mer tart. The pastry is cooked blind while you make the fill­ing so it is su­per quick to pre­pare. If you have a cou­ple of cour­gettes in the fridge, or some fresh herbs, add them to the sautéed veg­eta­bles; you can make this dish up as you go along. Pre­heat the oven to 200°C/fan 180°C/gas 6. Un­roll the pastry and place on a non­stick bak­ing tray. Use the point of a sharp knife to mark a bor­der 2cm (¾in) from the edge all the way round the sheet, tak­ing care not to go all the way through. Use a fork to gen­tly prick the pastry in­side the bor­der; this will stop it ris­ing too much. Bake the pastry in the oven for 12 min­utes.

Mean­while, trim the spring onions to the same length as the as­para­gus. Heat the oil in a pan and fry the spring onions and as­para­gus for 1 minute. Place the peas in a bowl and pour over 50ml (2fl oz) boil­ing wa­ter. Give them a quick stir and then set aside for 2 min­utes, un­til the wa­ter evap­o­rates. Sea­son with salt and pep­per.

Mix the crème fraîche, mas­car­pone and Parme­san in a large bowl. Sea­son with a lit­tle salt and pep­per. Once the pastry is golden brown and risen, re­move it from the oven and use a clean tea towel to push down the puffed up cen­tral area of pastry so you are left with a clear and de­fined bor­der.

Spoon the cheese mix­ture over the cen­tre of the pastry and spread with a pal­ette knife. Scat­ter over the veg and top with the rocket leaves. Fin­ish with a driz­zle of ex­tra-vir­gin olive oil and a lit­tle salt and black pep­per. Serve while hot.

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