At Gino D’Acampo My Restaurant the Italian TV chef’s menu is a breath of fresh Spring air with its simple seasonal ingredients beautifully incorporated into classic Italian dishes, from seafood pastas to Neapolitan style pizzas and salads packed full of nuts, beans and herbs.
Choose from a range of delicious Spring style starters including calamari with courgette, red pepper, garlic mayonnaise and lemon and 18 month aged ham served with perfectly ripe melon and a cheeky dash of Limoncello liqueur.
Mains include a Seafood Linguine, bringing to mind holiday dinners by the sea with its wild red prawns, Scottish langoustines, mussels, clams and calamari.
Or why not try the Risotto with Italian Sausage, a dish whose colours are as Italian as its taste?
Be the first to taste my Spring Collection…..
BUCATINI WITH KING PRAWNS
Basil pesto, baby plum tomatoes and rocket (n)
I love this dish as it sings Spring to me!
Its secret is my green pesto sauce.
It’s the perfect plate of pasta if you want something light and full of flavour. Bellissima!
MARINATED SEAFOOD SKEWERS
Line caught tuna, Isle of Man scallops and king prawns
If, like me, you love fish and seafood, you have to try my mother’s recipe for these delicious marinated seafood skewers. I remember how she always used to prepare them for the family. They really are fantastico!
Fennel salad, honey sauce and pancetta
Lamb cutlets are my favourite cut of lamb and in my family there is only one way to cook them – fast and medium rare.
We love them served with a sweet honey sauce which really brings out the hearty flavour of the meat. The whole dish is then enveloped in a warm, pancetta hug, with a crispy fennel salad adding a variety of texture. Perfetto!
Roasted peppers, caramelised onions and pine nuts (v) (n)
Peperonata is a typical dish in Sicily. There are so many variations of the dish, but this one is my favourite, with colours that pop and flavours that will delight your taste buds. Perfetto!
WILD RED KING PRAWNS ARRABIATA
Garlic & chilli tomato sauce, toasted ciabatta
Wild red prawns are a big winner in the D’Acampo family and this recipe is one of my favourites.
‘Arrabiata’ means angry but it is also used to describe food that has a spicy kick to it.
It is pure Italian passion on a plate!
Amaretto, passion fruit sauce (n)
Try my delicate Panna Cotta flavoured with vanilla seeds, Amaretto liqueur & a fresh passion fruit sauce… oh yesss!
We only use double cream from Gornall’s Dairy Foods in the Ribble Valley Lancashire, a third generation family business established in 1910.
Our passion fruit sauce is made in house to our own recipe using only the finest ingredients. Now That’s Amore!