Recipe For Gino'S Meatballs

Undated Handout Photo of Mamma Alba's meatballs from Gino's Italian Coastal Escape by Gino D'Acampo. See PA Feature FOOD Gino. Picture credit should read: PA Photo/Hodder & Stoughton/Dan Jones. WARNING: This picture must only be used to accomp

Undated Handout Photo of Gino's Italian Coastal Escape by Gino D'Acampo. See PA Feature FOOD Gino. Picture credit should read: PA Photo/Hodder & Stoughton/Dan Jones. WARNING: This picture must only be used to accompany PA Feature FOOD Gino.

Undated Handout Photo of Gino D'Acampo. See PA Feature FOOD Gino. Picture credit should read: PA Photo/Hodder & Stoughton/Dan Jones. WARNING: This picture must only be used to accompany PA Feature FOOD Gino.

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Undated Handout Photo of the zabaione from Gino's Italian Coastal Escape by Gino D'Acampo. See PA Feature FOOD Gino. Picture credit should read: PA Photo/Hodder & Stoughton/Dan Jones. WARNING: This picture must only be used to accompany PA Feature

Telly chef and prolific cookbook writer, Gino D'Acampo, visits Italy's coast for inspiration for his new recipe collection. Jack Newman finds out more.

Cheeky chappy Gino D'Acampo is bringing a taste of his Italian home (even borrowing recipes off his mamma Alba) in his new book and accompanying ITV series, Gino's Italian Coastal Escape.

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Gino, originally from Torre del Greco, Naples, has travelled along the most famous coast in Europe, discovering the local specialities and authentic ingredients associated with Italy's west coast. It is arguably the gastronomic spine of the country, with the book taking influence from traditional kitchens in Rome, Tuscany, the Amalfi Coast, and the islands of Sicily and Elba.

It's not just about eating well either, Gino also believes he has a responsibility to make sure people understand where their ingredients come from, which actually led to him uncovering a few culinary surprises. You would never associate liquorice with Italian food, says Gino, who discovered a taste for Calabrian liquorice while researching the book. The more I travel, even for someone like myself who has been in food for so many years, I always learn something new and exciting.

One of his favourite dishes he stumbled upon, and then adapted, is ndunderi (pronounced 'dune-der-ee'), which he found while exploring the Amalfi Coast. It's like gnocchi but instead of potato, they use ricotta. This is another thing which I had no idea they did there, he explains. It's so delicate, light and beautiful. Delicious!

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It is characteristic of the food Gino's hoping to celebrate: simple, full of flavour, and all about the ingredients. The chef believes overcomplicating is what most people get wrong when attempting to cook Italian food. The most important thing that my grandfather taught me, when I was a little boy, was that Italian food must be kept simple. Spend more time getting the right ingredients and less time in the kitchen - this is the secret.

From his grandfather's influence, to his parents' recipes in the new cookbook (including his mother's meatballs), it's clear family is very important to Gino and his food. He hopes to pass on his love of cooking to his three children, and his eldest, Luciano, is already a huge foodie - he spends all his pocket money in restaurants and he's got a great understanding of food.

Gino and his family spend half the year at his Italian home in Sardinia, and the other six months in England. He hopes his next journey will take him to the Adriatic Coast, the coast that goes from Venice to Puglia that is not as well-known as Amalfi, but is just as amazing.

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While presenting his series, Gino revealed that he tries to emulate his food hero. One of my favourite chefs is [the late] Keith Floyd, who I had the pleasure of meeting and we did a few cooking shows together. For me, Keith Floyd's shows are what I do now when I go to Italy.

When I'm doing Gino's Italian Escape, I always have him in mind. I go round the region, finding an ingredient, meeting the local people, then I build my kitchen and I start to cook.

My kitchen is wherever I am, it could be on the beach, it could be on top of the mountain, or in somebody's house., says Gino. That's the style of cooking I like.

Learn The Ins And Outs Of Creating A Delicious Meatball

Gino's Italy Coastal Escape: A taste Of Italy From The Aeolian Islands To Elba, by Gino D'Acampo, is published by Hodder & Stoughton, priced £20. Available now.

The secret of my mother's meatballs is very simple - always use two types of mincemeat for texture and flavour (in this case pork and beef) and keep the tomato sauce simple, so you can appreciate the flavour of the meatballs, explains Gino.

She also used to bake the meatballs before simmering them in the tomato sauce rather than frying them, as is often the case. Always use fresh breadcrumbs rather than dried or toasted, or the meatballs will be tough and chewy.

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1. Preheat the oven to 220°C/gas mark 7. Grease a large baking sheet with oil and set aside. Place the pork, beef, breadcrumbs, garlic, parsley, Grana Padano and eggs in a large bowl. Season with salt and pepper. Mix with your hands until everything is thoroughly combined.

2. Using dampened hands, take small amounts of the meat mixture and roll into 12 equal-sized balls. Place the balls on the baking sheet. Bake for 12 minutes.

3. Meanwhile, make the sauce. Put the tomatoes, passata and oil in a large saucepan over a medium heat. Stir in the chilli flakes, basil and some salt. Bring to the boil. Reduce the heat, partially cover the pan and simmer for 10 minutes, stirring occasionally.

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4. Carefully place the meatballs in the tomato sauce and partially cover the pan again. Simmer for 30 minutes, turning the meatballs occasionally. If the sauce gets too thick, add a little hot water. To serve, scatter over a few basil leaves.

It is important that we continue to promote these adverts as our local businesses need as much support as possible during these challenging times.Mia's meatballs make a simple midweek meal and are great for making as a family - Gino will also be sharing his secret ingredient to making the meatballs extra soft.

1. Take a medium flat tray and pour in the olive oil. Using your fingertips spread the oil all over the tray and set aside.

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2. Break the bread into a large bowl and pour over the milk. Mix the bread and milk together with your fingertips to make a wet paste. 

3. Add the minced meats and combine before adding the parsley, garlic, pecorino, 2 tsp of salt and ½ tsp of pepper.

5. Divide into 10 large meatballs, rolling between your palms for 30-40 seconds to make compact. Gently place on the prepared tray.

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7. For the sauce, place a large saucepan over a medium heat and pour in the olive oil. Place in 8 meatballs and fry for 15 minutes, gently turning regularly using 2 tablespoons, ensuring they are browned all over. (Set aside the remaining 2 meatballs. 

11. Fill one can with water and pour into the saucepan. Stir and allow to simmer for 10 mins, stirring occasionally and making sure you scrape the base off the pan for any caramelised bits. 

12. Reduce the heat to a minimum and carefully place the whole meatballs in the sauce, pouring any juices left on the plate. 

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14. Fill a large saucepan with 4 litres of water and 1 tbsp salt and bring to the boil. Add the pasta and cook until al dente. 

15. Remove the meatballs from the sauce and set aside and then add the the pasta to the sauce and stir thoroughly.

1. Take ciabatta loaves or paninis and cut in half vertically. Pull out some of the soft crumb from the middle of each half and set aside.

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3. Take the pieces of bread you put aside and use them to seal each end of the panino so the filling can’t leak out. 

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