Italian Antipasti Recipes - Gino D'Acampo Official Website (2024)

Zuppa di verdureMINESTRONE

You will look at this ingredients list and wonder how some of them can possibly be allowed in a lower-calorie section. It just goes to show that, cooked in the right way, no foods are off limits. This has to be one of my favourite soups of all time and it will keep you filled up for hours. If you decide to make this recipe in the morning for later in the day, cook it up to the point when you are...

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

Zuppa di castagne e finocchi con salviaCHESTNUT & FENNEL SOUP WITH SAGE

Italy is the world’s third largest producer of chestnuts and Sicilians love them. Ever since I moved to the UK, I’ve slowly started to associate chestnuts with Christmas, but I must revert to my former thinking – chestnuts can be, and should be, enjoyed all year round. This recipe uses frozen chestnuts so availability will not be an issue.

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

Brodo Di Pollo CiassicoTRADITIONAL NORTH ITALIAN CHICKEN SOUP

The ultimate feel-better recipe. One bowl of this and the world is a brighter place. This recipe always tastes better if you cook it one day before you need it. Once it is cool, cover it with cling film so that the sheet is clinging to the top ofthe soup. Put it in the fridge and the fat will rise to the top and cling to the film, then when it is completely cold, swiftly remove the cling film and...

‘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’

CREMA DI SPINACI CON UOVA IN CAMICIASPINACH SOUP WITH A POACHED EGG

Elegant, tasty, and delicate yet satisfying, this is a fantastic soup for a first course or light meal. It’s vital to use fresh spinach for this recipe; frozen won’t give you the lovely deep green colour or depth of flavour. It’s also really important that the eggs are as fresh as possible for poaching. You can prepare the soup ahead, but the eggs must be poached at the last minute. Serve with...

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

AVOCADO GRIGLIATO RIPIENOGRILLED STUFFED AVOCADO

I had never seen an avocado until I came to London in 1994. They just weren’ta feature of southern Italian cuisine. However, since I have been travellingaround Italy for the TV series, I realise they are actually very common innorthern Italy, featuring on lots of restaurant menus. This grilled stuffedavocado recipe is great when you want something healthy but filling. Inormally eat two...

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

TONNO E fa*gIOLITUNA AND BEAN SALAD

Each year I spend the summer with my family on the island of Sardinia, and weenjoy this salad at least once a week. My wife often makes it in the morning andstores it in a sealed plastic container in the fridge, in preparation for our boattrips. Sometimes she adds a few sun-dried tomatoes or pickled onions – to behonest, you can add pretty much whatever you fancy. Buy tuna in oil rather thanin...

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

TARTARA DI SALMONE E AVOCADO CON ANETO E GLASSA DI ACETO BALSAMICOSALMON AND AVOCADO TARTARE WITH DILL AND BALSAMIC GLAZE

Living on the coast of Italy until I was eighteen, I was very privileged to always have fresh fish readily available. The fish were caught and sold on the same day, and, in my house, some seafood – for example razor clams – was often served raw with just a squeeze of lemon juice. My eldest son, Luciano, is a huge fan of avocados, so I combined my past and present and created this dish especially...

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

INSALATA CAPRESE CAPRESE SALAD

No matter where you are in Italy, the Caprese salad (which originates insouthern Italy) is more often than not featured on menus and served at partiesand special occasions. The combination of tomatoes, garlic and mozzarella isjust perfect, and the salad looks so beautiful. Always use the best-qualitytomatoes, in season. The good news for vegetarians is that rennet-free buffalomozzarella is...

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

TARTARA DI MANZO CON OLIVE, CETRIOLINI SOTTACETO E SCALOGNOSTEAK TARTARE WITH OLIVES, GHERKINS + SHALLOTS

This is the ultimate starter for a dinner party. It looks fantastic, tastes amazing and because you prep the sauce and cut up the meat in the morning, it will literally take you minutes to serve, leaving you more time to spend with your guests. Don’t combine the meat and sauce until 10 minutes before serving though, or the steak will start to discolour.Serve with grissini, or my Breadsticks with...

This is the ultimate starter for a dinner party. It looks fantastic, tastes amazing and because you prep the sauce and cut up the meat in the morning, it will literally take you minutes to serve, leaving you more time to spend with your guests. Don’t combine the meat and sauce until 10 minutes before serving though, or the steak will start to discolour.Serve with grissini, or my Breadsticks with Leccino Black Olives (see page 180), or simply with toast.

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

INSALATA DI POLPO E PATATE CON OLIVEOCTOPUS + POTATO SALAD WITH OLIVES

I could eat this dish every other day: I love the fresh flavours, it is so easy to prepare and a real wow to serve. If using fresh octopus, ask your fishmonger to prepare it by cutting off the beak, cleaning out the body and removing any scales stuck in the suckers. If using frozen, all that has usually already been done for you. You can prepare this dish and placeit in the fridge until needed, but...

I could eat this dish every other day: I love the fresh flavours, it is so easy to prepare and a real wow to serve. If using fresh octopus, ask your fishmonger to prepare it by cutting off the beak, cleaning out the body and removing any scales stuck in the suckers. If using frozen, all that has usually already been done for you. You can prepare this dish and placeit in the fridge until needed, but do take it out at least 1 hour before eating, as it should be served 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

ASPARAGI ALLA GRIGLIA CON PROSCIUTTO CRUDO CROCCANTE E UOVA IN CAMICIAGRILLED ASPARAGUS WITH CRISPY PARMA HAM + POACHED EGG

This recipe used to be one of my father’s favourite dishes. Mainly because my mother did not really like asparagus and therefore she would never cook it for him. I’ve always enjoyed this dish as a starter and, if you prefer, you can substitute the asparagus with long-stemmed purple-sprouting broccoli. If you prepare the poached eggs in advance, dip them in ice-cold water so they stop cooking and...

This recipe used to be one of my father’s favourite dishes. Mainly because my mother did not really like asparagus and therefore she would never cook it for him. I’ve always enjoyed this dish as a starter and, if you prefer, you can substitute the asparagus with long-stemmed purple-sprouting broccoli. If you prepare the poached eggs in advance, dip them in ice-cold water so they stop cooking and retain their runny yolks, then simply warm them up briefly in boiling water before serving.

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

BRUSCHETTA CON GORGONZOLA, PROSCIUTTO CRUDO E MIELEBRUSCHETTA WITH GORGONZOLA, PARMA HAM AND HONEY

In Milan you’ll find Gorgonzola served in a multitude of ways. Traditionally from Lombardy, the cheese takes its name from a small town (now a suburb of Milan), where it is thought to have originated in the 12th century. In this recipe I love how the salty Gorgonzola and Parma ham contrast with the sweetness of the honey. If you don’t have Gorgonzola, you can use any other blue cheese.

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

Gamberoni saltati in padella con aglio e peperoncinoSAUTÉED PRAWNS WITH GARLIC AND CHILLI

Many restaurants along the Adriatic coast of Italy offer their own version of this deliciously spicy prawn dish. It looks and tastes so decadent, yet is so incredibly easy to prepare. I like to use the biggest prawns I can get my hands on, but smaller ones will work just as well – just adjust the quantities and cooking time accordingly. Serve with crusty bread.

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

ZUPPA DI LENTICCHIE ROSSESPICY RED LENTIL SOUP

Lentils are really popular in Italy, particularly the green varieties, but red lentils are also widespread in northern Italy, and make an appearance on most restaurant menus. This hearty soup, with carrots and a hint of chilli, is a real winner. If you prefer, you can use parsley instead of chives. Serve with my Cheesy ciabatta (see page 62).

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

ZUPPA DI PORRI AL FORNO, SEDANO E SPINACIROASTED LEEK, CELERY & SPINACH SOUP

The depth of flavour in this soup is incredible, not to mention its rich, vibrant colour. Roasting and charring the leeks rather than simply frying them gives a lovely sweet, smoky flavour, while the mascarpone provides a hint of creaminess. I’ve used vegetable stock in this recipe, so it’s suitable for vegetarians, but chicken stock would be fine too. Serve with warm crusty bread.

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

CARPACCIO DI TONNO CON RUCOLA, CAPPERI E BALSAMICOTUNA CARPACCIO WITH ROCKET, CAPERS & BALSAMIC

This dish looks amazing and requires no cooking whatsoever, so it’s perfect for when you’re entertaining. To make life even easier, you can assemble it up to an hour ahead while you enjoy an aperitivo with your guests. The sweetness of the balsamic glaze and the saltiness of the capers is a combination made in heaven. It's vital to use very fresh, good-quality tuna for this dish. Serve with toasted...

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

CROSTINI CON MOZZARELLA, PROSCIUTTO, FICHI E MIELEMOZZARELLA, PARMA HAM AND FIG CROSTINI WITH HONEY

Affectionately known as ‘pigs and figs’ in my house, this is a really simple and delicious first course or light lunch if served with a green salad. The sweet flavour and luscious texture of fresh figs combines perfectly with the salty Parma ham and creamy mozzarella. Many different types of figs are grown in Italy. The peak season for the purple-black varieties is usually late August to early...

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

COZZE ALLA GENOVESEGENOVESE MUSSELS WITH PESTO AND OLIVES

Mussels with pesto – it’s not a combination that you see every day, but in Genoa it’s really popular. To be honest, I wasn’t sure about the idea before I tried it, but I soon changed my mind. The aromatic flavour of the basil and the saltiness of the mussels work really well together, the pine nuts add texture, and the Leccino olives add a subtle piquancy – simply fantastico! Make sure you...

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

ZUPPA DI ORZO PERLATO E MANZOBEEF AND BARLEY SOUP

Barley has been cultivated in Italy since ancient times. It was believed to give fighters extra strength – gladiators were known as the hordearii, or ‘barley eaters’, and Roman soldiers used to march off to war with a bag of barley, which they boiled up in their helmets to make porridge. Barley is great in soups, adding a nice bite, and here it absorbs the rich flavour of the beef stock. Serve...

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

FIORI DI ZUCCHINE FRITTI E RIPIENI DI RICOTTADEEP-FRIED COURGETTE FLOWERS STUFFED WITH RICOTTA

Courgette flowers, sold in bunches in Italian markets in midsummer, are usually a privilege reserved for the kitchen gardener in Britain. They're a rare treat in the shops, so if you see courgette flowers for sale snap them up and cook them the same day – they don’t last long. For variety, add some fresh mint to the ricotta mixture or pop in a small cube of mozzarella.

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