Gino D'Acampo explains why he wants to have dinner with Jesus
Priscilla Pollara finds out all about Gino D'Acampo's kitchen secrets.
He's the King of the Jungle and a whizz in the kitchen, he has a new show starting on Monday; 'Let's Do Lunch...with Gino and Mel' on ITV1. And now he has gone digital.
Is there any stopping Gino D'Acampo?
For while the effervescent Italian chef is a daily mainstay on ITV, as well as being stacked on the shelves of nationwide bookshops (in the shape of his ever-expanding range of cookery books), he is now also available all day - and all night - as an iPhone app. The launch of 'Eating Italian' brings us all the best of Gino's skilful recipes, alongside a large dose of his inimitable personable flair.
Ever since he made his appearance in 2009 on ITV's reality program, I'm a Celebrity .... Get Me Out of Here! - during which he was infamously questioned by police after killing a rat for his fellow camp mates - Gino has been more in demand than ever. For apart from his This Morning appearances, he has also been in charge of his own radio show - 'Live in Gino's Kitchen' on London's LBC 97.3 and working with supermarket Tesco on an exclusive fresh pasta range. Alongside all this, Gino is also still at the helm of his company, Bonta Italia, which remains the number one supplier of traditional Italian products to the UK.
But while his multitasking may not immediately show it, there’s really only one thing that still drives Gino’s passion to this day: to help the world enjoy better food.
This a snippet into his world....
Why did you become a chef?
I was always passionate about food and always knew I wanted to be a chef from a very early age.
Tell us two of your favourite recipes?
One of my favourites is Pollo Alla Milanese (as featured on my Gino D’Acampo App) and also any type of pasta. Pasta really is my favourite kind of dish and meal - so much so, in fact, that I wrote a whole book on it.
What inspires you when you’re cooking?
I love to get a bunch of the freshest ingredients and transform them into a delicious masterpiece with very little effort. I take great pleasure in putting in minimum effort for maximum enjoyment.
What’s the most important meal of the day?
Breakfast, mainly because it is the meal that brings one the energy they need to face the day. I always start my day with a strong espresso.
What’s your favourite piece of kitchen equipment?
It has to be a sharp knife. With a sharp knife, life as a cook is easier. It’s much safer too.
If you could only take three food items to a desert island, what would they be and why?
Salt, eggs and a good extra virgin olive oil.
What is your food philosophy?
Minimum effort, maximum satisfaction.
Do you ever use cookbooks – and whose?
No, I don't really use cookbooks. Instead, I have a notebook written by my grandfather which has a whole host of secret family recipes that I refer to. My grandfather was the one who taught me all that I know about food.
What tips would you give to any chefs-to-be?
First of all, don't become a chef unless you are truly passionate about food and cooking because it isn’t any old job: it’s hard and makes for an arduous lifestyle. If it is your passion, then be patient in the kitchen, work with as many people as possible and be ready to absorb all the surrounding tricks of the trade.
If you could invite someone for dinner – living or dead – who would you invite and what would you cook?
It would have to be Jesus. I would cook something very simple because I know he would bring the bread and the wine. It would be a fascinating evening, especially as I have quite a few questions that only he can answer.
What is the most exotic thing you have ever eaten?
Well in the Jungle I had the pleasure of trying fermented duck eggs, kangaroo anus and crocodile tongue! The worst one had to be fermented egg - it smelled as awful as you can imagine – and it is was that which made it really hard to swallow. Actually, I have eaten Donkey testicles. People might think it really odd but it is actually a delicacy on Sardinia. They pan fry it with a bit of butter and sage. Delicious!
Would there be a cuisine you’d favour above the rest?
Well it has to be Italian! I’m pretty sure it is a universally celebrated cuisine. I have yet to meet someone who does not like at least one Italian dish whether it is pasta, pizza or lovely cured meats as antipasti. It really does have something for everyone.
Also worthy of your attention:
More recipes from Gino D’Acampo
Nobu chef loves 'New Style Sashimi'
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature