This is such an impressive-looking dessert and makes a great end to any kind of meal. True Italians never serve spaghetti with meatballs; it has to be fettuccine or pappardelle pasta to be authentic. Spinach and mushrooms are a wonderful combination! For more details of these cookies and how to disable them, see our cookie policy. https://www.goodtoknow.co.uk/recipes/gino-d-acampo-s-ricotta-tiramisu The chef originally from Tower of Greek, It is fast becoming a star: more than one million followers on Twitter and seventy thousand "like” su Facebook. The Tuscan treat goes wonderfully with a coffee at the... Creamy and flavoursome, this vegetarian dish is a speedy option for dinner. The Sassi of Matera and its excellent cuisine protagonists of the television show Britain “Gino’s Italian Escape”. Episode six: Pisa - Florence This is quite an old-fashioned recipe from my home patch, and I must admit, I wasn’t a huge fan of it when growing up (probably because of all the fruit and lack of chocolate), but now I really appreciate all the flavours and how well they work together. A double treat! 350ml cold strong black coffee, preferably espresso150ml Amaretto liquor5 eggs, separated300ml double cream6 tablespoons caster sugar500g Mascarpone cheese36 Savoiardi biscuitsCocoa powder for dusting. Why not add these tasty lemon biscuits to a glass of Limoncello at the end of your meal? Sometimes my Auntie Rita made this cake for me and my sister as an after-school treat. Perfect for the non-coffee lovers out there. Mix the ricotta cheese with the yogurt and sugar in a large bowl. Today you’ll find a recipe for it in many Italian cookery books, so I had to include a version here. This recipe is very different and worth a try. TV chef Gino D'Acampo returns to his home country of Italy and embarks on a culinary odyssey, from major cities like Rome and Naples to coastal villages, to discover the secrets of its cuisine in this cooking travelogue adventure. It will keep refrigerated for 48 hours, but remember, like most soups, it can be reheated only... Ravioli filled with Smoked Salmon & Ricotta, Pizza with Mozzarella, Spinach, Egg & Parmesan, Tray-baked Chicken with Tomatoes and Olives, My Auntie Rita’s Pistachio and Chocolate Cake, Orecchiette with Broccoli, Garlic and Chilli, Rigatoni in Spicy Tomato and Salmon Sauce. “My name is Gino D’Acampo, I’m a chef, born and raised in Italy. They’re quick and easy to prepare, and you can be inventive with flavours. The sweetness of the fruit works so well with the wine syrup. In the background the magnificent scenery of Sassi, appreciated by the chef, pan-fried beans ready for season two slices of toasted bread. Just before serving, dust the top with the cocoa powder. Just before serving (and not before otherwise the cocoa powder will go bitter), remove the cling film and dust with cocoa powder. Gino re-starts his journey in Garda, the biggest of the Italian lakes where he meets a team of rowers training for their annual regatta. This upside down deconstructed apple crumble is a work of art on the plate and a delight for your tastebuds! When cooked right, asparagus is delizioso! If I asked you to name one Italian dessert , I guarantee the vast majority would say tiramisu. In previous experiments I have mixed it with fruit, chocolate bits and pieces of marshmallow, but frankly I prefer this simpler version. Here’s a great alternative to the traditional British bangers and mash. Set aside. By using this site, you agree we can set and use cookies.