Best bar Nonna

Celebrity chef Gino D’acampo introduces us to some traditional Italian family favourites Espresso and amaretto panna cotta

Serves 4

2 gelatine

● leaves 300ml

● double cream

100ml full-fat

● milk 30ml

● amaretto liqueur

70ml strong

● espresso coffee

80g caster sugar 2 tbsp

● flaked almonds

1. In a small bowl, soak the gelatine leaves in cold water for 5 minutes.

2. Meanwhile, pour the cream, milk, liqueur, espresso and sugar into a small saucepan and warm gently over a low heat. Stir continuously with a hand-held whisk until the sugar dissolves and the cream starts to bubble lightly at the sides of the pan, about 5 minutes, then remove from the heat. Be careful not to boil.

3. Take the gelatine from the bowl and squeeze out any excess water. Place in the cream mixture and stir gently with the whisk until dissolved.

4. Divide the cream between four small ramekins or moulds and set aside. Once cooled, gently cover with clingfilm and place in the fridge for at least five hours, or overnight.

5. When ready to serve, place the flaked almonds in a small, dry frying pan and toast for two minutes over a medium heat. Remove from the heat and set aside.

6. Take the panna cottas out of the fridge and discard the clingfilm. Dip the bases of the moulds in warm water for 20 seconds, being careful not to get any water in the panna cottas, then carefully turn out onto dessert plates. Sprinkle over the toasted almonds equally and serve.

Serves 2 as a light lunch or 4 as a Side

Little Gem lettuce

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2 courgettes, 1cm

● trimmed off each end, halved horizontally and sliced finely lengthways

1 red pepper,

● deseeded and cut into 3

2 tbsp olive oil 280g

● ● chargrilled artichokes in oil, sliced, oil reserved

10 mint leaves, finely

● sliced 1 tsp wholegrain

● mustard 2 tbsp white

● wine vinegar 1½ tsp

● runny honey 1 large

● avocado Juice of ½

● lemon Salt and freshly

● ground Black pepper

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1. Preheat the oven grill.

2. Separate the leaves from the lettuce, roughly tear them in half and place on a serving platter, creating a bed. Set aside.

3. Cover a large baking sheet with foil. Place the courgette slices on the sheet. Put the pepper pieces, skin side up, on the same sheet if you have room (if not, grill the vegetables in two batches).

4. Brush the pepper and courgettes with olive oil and season with a pinch of salt and pepper. Turn the courgettes over and brush with the remaining olive oil and sprinkle over a small pinch of salt and pepper. Place under the grill for 7 minutes.

5. Remove from the grill, turn over the courgettes and grill for a further 5 minutes, until the courgettes are golden and the peppers are black.

6. Remove the baking sheet from the oven and place the peppers in a small bowl. Cover this with clingfilm and set aside to cool. Place the courgettes on top of the prepared lettuce leaves.

7. Pour the artichokes and their oil into a bowl. Remove the artichokes and scatter them over the courgettes and lettuce.

8. Once the peppers have cooled, peel off and discard the skins, finely slice and add to the salad.

9. Sprinkle half the mint leaves into the bowl of artichoke oil. Add the mustard, vinegar and honey and mix well.

10. Peel and pit the avocado and finely slice. Place into the bowl and gently toss together.

11. When ready to serve, place the avocado slices on top of the salad, drizzle over the dressing and the lemon juice, and sprinkle over the remaining mint.

12. Season with 4 to 5 twists of pepper and then serve with some simple toasted ciabatta bread rubbed with a garlic clove, if desired.

Grilled vegetable salad with lemon and mustard dressing

2.2kg pork shoulder, with skin on; ask your butcher to score the

● skin 2 large onions, halved horizontally 3 large carrots 5

● ● ● rosemary sprigs 200ml red wine 200ml water 1 tsp cornflour

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Sea salt flakes For the dry rub 1 tbsp garlic powder 1 tbsp

● ● ● smoked paprika 2 tsp English mustard powder 1 tsp ground

● ● turmeric 2 tsp vegetable stock powder Salt and freshly ground

● ● black pepper For the glaze 3 tbsp barbecue sauce 3 tbsp

● ● honey 1 tbsp dark soy sauce 1 tsp chilli powder

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1. Place a sheet of baking parchment on a baking tray. With a sharp knife, separate the skin from the pork and set aside. Trim off and discard any excess fat around the meat.

2. Place all the dry-rub ingredients in a large baking tray with ½ tbsp each of salt and pepper and use your fingers to mix well. Take the pork skin and put it in the mixture, so it is completely covered. Place it on the baking parchment, skin side up, cover and put in the fridge for at least two hours.

3. Next, put the pork shoulder in the mixture and cover it completely with the dry spices. You should have used up all the dry rub, leaving a clean tray. Set the pork aside.

4. Arrange the onions, carrots and rosemary in the tray where the spices were, creating a natural rack for the meat to sit on. Place the pork shoulder on top. Pour in the wine and water at the sides of the tray to make sure the meat stays dry. Then cover with foil, making sure the tray is sealed completely, and rest it in the fridge for at least two hours.

5. Preheat the oven to 170°C/fan 150°C/gas mark 3½. Place the pork in the bottom and cook for 2½ hours. Take the skin out of the fridge, sprinkle

over 2 to 3 pinches of sea salt flakes and place at the top of the oven. Cook the pork and skin for another 1½ hours.

6. For the glaze, pour the ingredients into a small bowl. Mix well.

7. Remove the crackling from the oven and drain any excess fat. Remove the pork shoulder. Discard the foil and coat the pork shoulder with the glaze.

8. Increase the oven temperature to 220°C/fan 200°C/gas mark 7 and place the crackling on the top shelf and the shoulder on the bottom. Cook for a final 30 minutes.

9. Remove the crackling and put two forks under it, letting air circulate. Set aside. Remove the shoulder and put it a serving platter. Cover with foil to let it rest.

10. Drain the juices from the pork shoulder baking tray through a sieve into a small saucepan. Place over a medium heat and bring to the boil. Put the cornflour into an espresso cup and fill up halfway with water. Mix well and pour into the gravy. Using a hand-held whisk, stir until the gravy has thickened, about 3 minutes. Turn off the heat.

11. Remove the foil from the pork and, using two forks, shred the meat. Drizzle the gravy all over it.

12. Serve in buns with homemade slaw.

Slow-cooked pork Shoulder with Super crispy crackling

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