Serve up an Italian feast with these mouth-watering recipes from celebrity chef Gino D'Acampo (2024)

WINTER is well and truly on the way, so sadsalads and unsatisfying soups just won't do.

Now there's a chill in the air, we need hot, rich and filling dishes to keep us warm, and celebrity chef Gino D'Acampo has the perfect recipes up his sleeve.

From duck risotto, to an inspired pasta-stuffed chicken recipe, these are enough to impress even the pickiest of guests.

Tuscan Vegetable, Cannellini Bean and Bread Soup

Serves 4

Prep time 5 mins

Cooking time 1 hr

Cals 804 (with sausages)

Sat fat 13g(with sausages)

*4tbsp olive oil

*300g Italian pork sausages (optional)

*2 small red onions, peeled and chopped

*3 garlic cloves, peeled and chopped

*2 carrots, peeled and chopped

*3 celery sticks, chopped

*1 potato, peeled and cut into 5mm cubes

*Pinch fennel seeds, crushed

*1 bay leaf

*Pinch dried chilli flakes

*2 fresh plum tomatoes, diced

*1 x 400g tinplum tomatoes

*2 large handfuls stale country-style bread, torn into chunks

*700ml hot vegetable stock

*1 x 400g tin cannellini beans, rinsed and drained

*300g kale, leaves and stalks finely sliced

*6tbsp extra virgin olive oil

1 If using the sausages, heat 2tbsp of the olive oil in a large frying pan. Add the sausages and fry for 12–15 minutes, turning frequently, until browned and cooked through. Set aside. When cool, cut into slices.

2 Heat the remaining 2tbsp of oil in a large saucepan over a medium heat. Add the onions, garlic, carrots, celery and potato, then the fennel, bay leaf and chilli flakes. Reduce the heat and cover, leaving the lid ajar. Cook for 15-20 minutes or until softened but not brown, stirring.

3 Add the fresh and tinned tomatoes. Increase the heat and bring to a simmer. Meanwhile, put the bread in a medium bowl and pour over 200ml of the stock. Leave until the bread soaks up the stock.

4 Add the beans and the remaining stock to the pan and bring to the boil. Stir in the kale then the moistened bread. Reduce the heat and simmer for about 30 minutes.

5 Season and add the extra virgin olive oil. Stir in the sausage, if using, heat through and serve.

Roast Chicken Stuffed With Pasta

Serves 4

Prep time 30 mins

Cooking time1 hr 40 mins

Cals 1,092

Sat fat 23g

*1 large whole chicken (about 2kg), giblets removed

*200g sliced pancetta

*1¹/₂tbsp olive oil

*1 echalion (banana) shallot, peeled and finely chopped

*150ml dry white wine

*200ml passata

*150ml hot chicken stock

*100g frozen peas, defrosted

*100g dried penne rigate

*2tbsp chopped fresh flat-leaf parsley

*50g freshly grated Parmesan cheese

*1 x 125g ball mozzarella, drained and cut into cubes

1 Preheat the oven to 180°C/160°C fan/gas mark 4. Remove any trussing string and place the bird breast-side down on a board with the legs facing you. Using a sharp knife, cut along both sides of the backbone and discard (or save for stock). Turn the chicken over and, using the heel of your hand, press along the breastbone to break it and flatten the bird. Set aside.

2 Finely dice half the pancetta and set the rest aside. Heat the oil in a medium saucepan over a medium heat. Add the shallot and fry for 5 minutes, then add the diced pancetta for 3 minutes, stirring frequently. Increase the heat, pour in the wine, bring to the boil and bubble for 1–2 minutes. Add the passata and stock and bring to the boil, then reduce the heat and simmer for 5 minutes, stirring. Tip in the peas and simmer for 5 minutes. Set aside.

3 Bring a medium pan of salted water to the boil and cook the penne for half the time stated on the packet. Drain, then tip it into the sauce. Stir in the parsley and Parmesan. Let it cool then stir in the mozzarella.

4 Using kitchen paper, wipe the outside of the chicken and season inside and out. Spoon three-quarters of the pasta mix into the main cavity. Seal with skewers or co*cktail sticks. Tie the legs together with string. Turn the chicken over and spoon the remaining pasta and sauce into the neck end. Pull the neck skin over the neck cavity and secure with skewers or co*cktail sticks. Tie the wings to the breast with string.

5 Put the chicken breast-side up in a deep roasting tin and roast for about 1 hour. Remove, lay the pancetta slices over the chicken and cook for 10–15 minutes or until juices run clear when the flesh is pierced in the thickest part of the breast. Transfer the chicken to a large, warmed serving platter and cover with foil. Let rest for 10 minutes then carve into slices.

Duck Risotto with Mushrooms and Cherry Tomatoes

Serves 4

Prep time 5 mins

Cooking time 40 mins

Cals 892

Sat fat 16g

*6tbsp olive oil

*2 garlic cloves, peeled

*200g chestnut mushrooms, sliced

*2 shallots, peeled and finely sliced

*3 sprigs fresh thyme

*2 duck breasts (about 400g total), skinned and cut into 1cm cubes

*400g Arborio, Carnaroli or Vialone Nano rice

*200ml dry white wine

*1L hot vegetable stock

*20 fresh red cherry tomatoes, quartered

*2tbsp chopped fresh flat-leaf parsley

*70g salted butter

*70g freshly grated Grana Padano cheese, plus extra to serve

1 Heat 2tbsp of the oil in a large frying pan over a medium heat. Add 1 garlic clove, fry for 2 minutes then discard. Increase the heat, add the mushrooms and cook for 5 minutes, stirring occasionally. Set aside.

2 Heat the remaining 4tbsp of oil in a medium saucepan over a medium heat. Add the remaining garlic clove, fry for 2 minutes then discard. Add the shallots and thyme for 5 minutes, stirring, until softened but not browned.

3 Tip in the duck and fry for 3–5 minutes or until browned on all sides. Add the rice and stir constantly for 2 minutes or until the grains are coated and shiny. Pour in the wine and simmer for about 1 minute until it has evaporated. Stir in half the mushrooms.

4 Add 2 ladlefuls of stock, bring to a simmer and stir until it is absorbed. Continue adding the rest of the stock in the same way, stirring and waiting for it to be absorbed, before adding more, until the rice is cooked but still has a slight bite. It should take about 16–18 minutes. You may not need to use all the stock.

5 Stir in the tomatoes, parsley and remaining mushrooms. Remove the pan from the heat and add the butter and Grana Padano, stirring for about 30 seconds until creamy. Season with salt and pepper, sprinkle over extra cheese and serve immediately.

Country-style Pork Ribs

Serves 4

Prep time 5 mins

Cooking time1 hr 25 mins

Cals 503

Sat fat 9g

*3tbsp plain flour

*1.3kg pork spare ribs, cut into 2-rib sections

*6tbsp olive oil

*1 medium onion, peeled and finely chopped

*2 garlic cloves, peeled and crushed

*2tbsp chopped fresh rosemary

*15 fresh sage leaves, shredded

*3 bay leaves

*200ml dry white wine

*300ml hot vegetable stock

*1 x 400g tin of chopped tomatoes

*¹/₄tsp freshly grated nutmeg

1 Put the flour on a large plate and season with salt and pepper. Dust the ribs with the seasoned flour. Heat half the oil in a large saucepan over a medium to high heat. When very hot, fry the ribs in batches for about 3 minutes each side or until browned all over. Remove with a slotted spoon and transfer to a large bowl or plate. Set aside.

2 Pour in the remaining oil and reduce the heat to medium. Add the onion, garlic and herbs and fry for 6 minutes, stirring occasionally.

3 Increase the heat and add the wine. Bring to the boil and let bubble for 1-2 minutes. Add the stock and tomatoes and bring to a boil, stirring.

4 Return the ribs to the pan with any juices. Reduce the heat, cover and simmer for 1 hour or until the meatis tender and the sauce slightly thickened. Season with salt and pepper and stir in the nutmeg.Serve immediately.

Recipes from Gino’s Hidden Italy by Gino D’Acampo (£20, Hodder & Stoughton) out Thursday 6 October.