Taste of the Med
Relive summer holidays overseas with renowned Italian celebrity chef Gino D’Acampo’s delicious recipes.
SLICED STEAK WITH CHERRY TOMATOES, ROCKET AND BALSAMIC VINEGAR DRESSING
(Tagliata alla Gino)Serves: 1
Ingredients:
1 sirloin steak (about 250g)
3 tblspns extra virgin olive oil
5 cherry tomatoes, washed and halved
50g rocket leaves
1 tblspn good quality balsamic vinegar
10 pieces freshly shaved Parmesan cheese
Salt and freshly ground black pepper
Method:
1 Rub the steak with 1 tblspn of the oil and make little cuts along the fat to stop the meat shrinking and curving as it cooks.
2 Preheat a griddle pan until hot and cook the steak for 2 mins on each side for medium-cooked (add an extra 2 mins on each side if you prefer your steak well done). Season with salt and pepper and place the steak on a chopping board to rest for 1 minute.
3 Meanwhile, place the tomatoes and rocket leaves in a large bowl, pour over the remaining oil, season, and mix well with your fingers. Arrange the salad on a serving plate.
4 Use a sharp knife to cut the steak into 2cm slices and lay on the salad. Drizzle over the vinegar and scatter with the Parmesan. Serve immediately with a cold beer.
BAKED OMELETTE WITH SUN-DRIED TOMATOES, ROCKET AND FETA CHEESE
(Frittata)Serves: 6
Ingredients:
3 tblspns extra virgin olive oil
250g leeks, trimmed and finely sliced
100g rocket leaves
100g spinach
100g curly kale, shredded
8 large eggs
3 tblspns chopped fresh mint leaves
150g Greek feta cheese, crumbled
30g freshly grated Parmesan cheese
50g sun-dried tomatoes in oil, drained and thinly sliced
Salt and freshly ground black pepper
Method:
1 Preheat oven to 170°C/325°F/gas mark 3.
2 Heat the oil in a large saucepan over a medium heat and cook the leeks for 10 mins until soft. Add the rocket, spinach and curly kale to the pan and continue to cook for a further 4–5 mins until they have wilted down. Transfer the mixture to a large bowl and leave to cool slightly.
3 Break the eggs into the bowl with the greens and add the mint, feta, Parmesan and sun-dried tomatoes. Season
and mix well.
4 Oil a shallow 20cm non-stick cake tin. Pour in the mixture and bake in the middle of the oven for about 40 mins or until just set.
5 Allow the frittata to rest for 3 minutes before slicing. Serve with a beautiful tomato salad.
SQUID & CHORIZO SALAD WITH BEANS & ROCKET LEAVES
(Insalata di Calamari con Fagioli e Chorizo)Serves: 6
Ingredients:
100g tinned chick peas, drained
100g tinned borlotti beans, drained
15 cherry tomatoes, quartered
1 medium-hot red chilli, deseeded and thinly sliced
1 garlic clove, finely chopped
3 tblspns chopped fresh flat-leaf parsley
2 tblspns freshly squeezed lemon juice
8 tblspns extra virgin olive oil
400g medium squid
80g hot chorizo sausage, cut into thin rounds
50g rocket leaves
Salt to taste
Method:
1 Place the chick peas and beans in a large bowl with the tomatoes, chilli, garlic and parsley. Add the lemon juice with 5 tblspns of the oil. Season with salt and toss together.
2 To prepare the squid, pull the head and tentacles from the body pouch (work over a bowl or the sink to catch any ink). Cut off and reserve the tentacles. Remove the beak from the head and discard the intestines. Pull out and discard the quill from inside the body pouch and wash the pouch, inside and out. Cut open the body pouch of each squid along one side and score the inside with the tip of a small sharp knife into a fine diamond pattern. Cut each pouch in half lengthways then across to give you 7cm pieces.
3 Heat the remaining oil in a large frying pan over a high heat. Add the reserved tentacles and the squid pieces, scored side upwards, so they will curl attractively. Sear for about 30 seconds, then turn over the pieces and continue to sear for a further 30 secs until golden and caramelised. Season with salt, add the chorizo and cook for a further minute, on a high heat.
4 Toss the rocket leaves through the bean salad and transfer to a large serving plate. Top with the squid and chorizo and serve immediately.
