Gino D'Acampo’s Buonissimo!

December 2009
Buonissimo!: Italian Food Has Never Been So Sexy is Gino D'Acampo’s second cookbook. The book is broken down in a not so conventional, yet effective way; “Romantico” - romantic recipes, “Per Me” -  recipes for one, “Per Tutti I Giorni” - everyday suppers , “Facile Facile” – simple recipes and “Salute” - make-ahead recipes for sharing.

The ingredient lists are brief for most recipes, the instructions are simple, photographs are splendid and at under twenty bucks its not gonna break the bank.

I recently had an opportunity to connect with Gino and to find out about his preferred ingredients, favoured chef and his latest cookbook. Here’s how it went.

G.C. - How do feel a professional chef can best put you book to work?
G.A. - A good start is to open the book. And then start to use it and get inspired! You could even have a romantic-themed night in your restaurant and get ideas from my Romantico chapter.

G.C. - The seasons are just changing, which recipe do you think would be a great addition to an Autumn/Winter menu?

G.A. - My Chocolate and Rum Bread and Butter Pudding, it is perfect for winter as it is so warming and indulgent.
 
G.C. - How about a Spring/Summer suggestion for guys cooking in the Southern Hemisphere?
G.A. - My Courgettes and Lemon Zest Pasta, it is vibrant, fresh and light, so it’s perfect for lunch or dinner on a hot day.

G.C. - What is the one key ingredient in your book (with the exception of truffle) that is worth spending a little extra on?

G.A. - Extra virgin olive oil, of course, because you may spend a little extra but the difference in flavour is worth it. Chose an Italian one, the flavour of the oil is so full-bodied that you don’t have to use a lot of it so it goes a long way.
 
G.C. - The term "modern Italian" cooking is used often right now, what are the differences between modern and traditional/old school Italian cooking?

G.A. - Traditional Italian cooking often focuses on slow cooking – making casseroles and stews. But modern cooking is for modern people who don’t have time on their hands, so it relies on fresh good-quality ingredients that are quick and easy to use.
 
G.C. -  What has been the best Italian dining experience that you have ever had, what did you eat, why was it so good, and who was the chef?

G.A. – At the restaurant Locanda Locatelli in London. Giorgio Locatelli is the chef and I’m a very big fan. I had slow-roasted leg of rabbit wrapped in crispy Parma ham, served with cheesy polenta. The combination of the textures was amazing – the softness of rabbit, the saltiness and crispiness of the Parma ham and the smoothness of the polenta.
 
G.C. - If a young chef wanted to learn about modern Italian food, who in London should they go and work for?

G.A. - For me!

Click here to buy this book online

Chocolate and Rum Bread and Butter Pudding

Torta di Pane al Cioccolato SERVES 6

10 slices of good quality white bread

(1/2  inch thick)

5 ½ ounces dark chocolate (70 percent cocoa solids)

2 cups heavy cream

¼  cup dark rum

5 ½ tablespoons

salted butter

½ cup superfine sugar

Pinch of cinnamon

3 eggs

Chilled heavy cream, to serve

Remove the crusts from the bread and cut each slice into 4 triangles.

Place the chocolate, cream, rum, butter, sugar, and cinnamon in a large bowl set over a saucepan with simmering water. Be careful not to let the bowl touch the water. Once the butter and chocolate have melted and the sugar is completely dissolved, remove the bowl from the heat and stir to amalgamate the ingredients.

In a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again to blend everything together.

Lightly butter a shallow ovenproof dish measuring about 7 x 10 x 2 inches.

Pour about a ½-inch layer of chocolate mixture into the base of the dish and arrange half the bread triangles over the chocolate in overlapping rows.

Pour half the remaining chocolate over the bread and arrange the rest of the triangles over that, finishing off with a layer of chocolate. Press the bread gently down so that it is evenly covered with the liquid. Leave to cool.

Cover the dish with plastic wrap and place in the fridge for at least

6 hours.

Preheat the oven to 350°F.

Remove the plastic wrap and bake the pudding in the middle of the oven for 35 minutes—the top will be crunchy and the inside still soft and squidgy.

Remove from the oven, leave to relax for about 5 minutes, and serve with plenty of chilled heavy cream poured all over.