Gino's Italian Express

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Fold the melted chocolate into the egg-yolk mixture until thoroughly combined. Stir in the hazelnuts, almonds and amaretto. Gently fold in the whites in three batches, using a metal spoon or flexible spatula. For this tuna and bean salad, Gino recommends using tuna in oil rather than brine Credit: Dan Jones

Remove the fettuccine from the water using tongs or a spaghetti spoon and put it directly in the pan with the sauce without draining. Toss for about 20 seconds to coat the pasta. Stir in the pecorino. Preheat the oven to 180C/gas mark 4. Grease a deep, loose-bottomed round cake tin, 23cm diameter, with butter and line with baking parchment. Put the beans in a large bowl. Add the olives, tomatoes, onion and chives. Season with salt and pepper. Meanwhile, heat the olive oil in a small frying pan over a medium heat. Add the chilli flakes and pancetta and fry for 20 minutes, stirring occasionally. Set aside. Pour the extra virgin olive oil into a food processor and add the garlic. Blitz for about one minute. Add the basil and blitz for one further minute or until smooth. Set aside.Tip into a sieve placed over the sink. Rinse under cold running water for one minute to cool, then leave to drain thoroughly. Tip into a large mixing bowl. Bake for eight minutes. Remove from the oven, scatter over the salami and bake for a further five-eight minutes or until golden brown. Gino was born in Napoli in the south of Italy into a large family. The food they ate was very traditional - simple recipes based on fresh and healthy fruit, vegetables, fish and meat. Gino's son Luciano loves this dish due to the flavour combo of spicy pancetta with a sweet basil sauce Credit: Dan Jones Put the egg whites in a large bowl and add half the sugar.Whisk with an electric whisk until they form stiff peaks.

Serve this warming spicy meatballs dish with rice or crusty bread on a cold winter night Credit: Dan Jones YOU don’t need to be gluten-free to love this flourless chocolate cake. It has a wonderful rich, chocolatey flavour and a dense, fudgy texture, making it more of a dessert than a cake. Add the pork, season with salt and pepper and fry for 15 minutes, stirring frequently. Stir in the mascarpone, peas and parsley and cook for one minute. Put the flour on a large plate. Spread out the breadcrumbs on another plate. Beat the eggs in a large bowl with the milk and some salt and pepper. Set aside. Meanwhile, heat the oil and butter in a small frying pan over a medium heat. When the butter has melted, add the pancetta and fry for about eight minutes, stirring occasionally. Set aside.I HAD never seen an avocado until I came to London in 1994. They just weren’t a feature of southern Italian cuisine.However, since I have been travelling around Italy for the TV series, I realise they are actually very common in northern Italy, featuring on lots of restaurant menus. Fill a large saucepan with four litres of water, add one tablespoon of salt and bring to the boil over a high heat. Place one slice of mozzarella on one half of each slice of bread and top with a basil leaf. Fold over the bread to cover the mozzarella and make a rectangle. Gently press down with your palm. Dip the edges of the bread in the egg. Using your fingertips, press down the edges firmly to seal.

Place the pork, beef and caramelised onion chutney in a large bowl. Season with salt. Mix well with your hands until thoroughly combined. Take small amounts of the mixture and roll into 24 equal-sized balls (about the size of a golf ball). Set aside. Put the tomato, olives and spring onions in a medium bowl. Add the oil and vinegar. Season with salt and pepper and stir to combine.

Put the egg whites in a medium bowl and whisk using an electric whisk on full speed until they form stiff peaks. Feast your eyes on the finest lemon tiramisù with limoncello! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result. Transfer the rice salad to a large serving plate. Arrange the boiled eggs around the dish and scatter over the Parmesan. Meanwhile, make the topping. In a measuring jug or medium bowl, combine the passata and the oil. Season with salt. Set aside. Break the chocolate into a large heatproof bowl, add the butter and set the bowl over a pan of gently simmering water. The base of the bowl should not touch the water. Leave until just melted. Remove the pan from the heat, stir and leave the chocolate to cool slightly. Alternatively, melt the mixture in the microwave on high in short bursts, stirring in between.