Fantastico! Cookbook
Italian Chef Gino D’Acampo's Italian Cookook is Full of Easy Recipes
If you want some easy Italian recipes, written in an accessible style, then take a look at Fantastico! by Gino D'Acambo.
Fantastico!
Fancy some Seafood and Asparagus Risotto – or Italian Sausage with Mushrooms and Cheesy Polenta? Want to know how to rustle up a quick and easy Neapolitan-style Pizza, some warming Minestrone soup or Deep-fried Risotto Balls? Well take a look at Fantastico! (pub. Kyle Cathie, RRP £14.99), by Italian chef Gino D’Acampo.
Gino, who was brought up in Naples but now lives in Britain, has a down to earth approach to cooking which is reflected in the reader-friendly layout of the book: a recipe to a page and clear instructions. His style is unfussy, reflecting that Italian notion of keeping dishes simple and relying on a few high quality ingredients, rather than complicated sauces.
Ideal for Beginners
Fantastico! has a blokey, Jamie Oliver quality, with lots of pictures of Gino cooking, eating or shopping down the market. Those who have no choice but to cook every day might raise their eyebrows at his first rule of cooking: “If you are not in a good mood, don’t attempt to cook…get a take-away!” But apart from that (and the title’s rather annoying exclamation mark) this is an informative book with a friendly tone, which makes Italian cuisine accessible. There are recipes that are ideal for beginners, such as Pasta with Prawns and Rocket, and more ambitious dishes that will interest experienced cooks – like Asparagus and Gorgonzola Souffle or Neapolitan-style Meat Loaf.
New Twist on British Favourites
He has also added an Italian twist to several traditional British favourites: there’s an Italian Shepherd’s Pie (which uses red wine and basil) and a Chicken and Mediterranean Vegetable Pie. Among the desserts - which include a sophisticated Blackberry and Prosecco Jelly, Panforte from Siena, and a Limoncello and Plum Tart – is a recipe for Panettone and Butter Pudding, Gino’s version of British bread and butter pudding.
Top Tips
Fantastico! also contains some useful tips for using up leftovers and making the most of the food that’s available. If you have to use out of season strawberries, for example, Gino suggests marinating them first in Amaretto liqueur or a mix of caster sugar and fresh lemon juice.
Other tips in the book include Gino’s rules for cooking and serving pasta: always salt the water; never cook pasta with the lid on, and never add cheese to seafood or fish pasta. He also declares that you should always put the pasta into the sauce – never the sauce on top of the pasta.
