TV chef and author Gino D’Acampo interview

After 2 popular features of Gino’s most requested recipes: Pizza (Mozzarella, Anchovy, Olive and Sage) and Paccheri with Four Cheeses, it was time we caught up with Gino to discuss his love of food, family and his new restaurant.

Don’t worry we’ll be back next Thursday at 6pm with another recipe from Gino as part of MarkMeets ‘Recipes with Gino’s Italian’ feature.

Food hell?

Cucumbers and coriander. To me, coriander overpowers a dish and cucumbers just don’t agree with me. I don’t digest them very well, so they’re pointless.

And food heaven?

I’d start with a selection of antipasti I could nibble on, so some nice bread, some ham, cheeses and salami. For my main course, I’d go for a seafood linguini or lobster linguini, followed by my favourite dessert – tiramisu. What’s not to like about it? It’s delicious and also one of the easiest Italian desserts to make.

Guilty pleasure?

Nutella chocolate spread. I like it anywhere – on toast, on biscuits, on bread.

Best kitchen gadget?

A dishwasher! I hate doing it by hand. In my kitchen I have two dishwashers, just in case one breaks down.
And the most useless ones?

Something that people might think is useless is a knife sharpener. When you cook, the best thing you can do before you even start is to sharpen your knife. People don’t understand how important it is to have a good sharp knife – it makes your life 10 times easier because you don’t need to use as much pressure.

Favourite childhood dish?

My mother’s spaghetti con vongole – spaghetti with clams. She used to do it so well and whenever she made it, everybody was really happy. I was brought up in Naples in the south of Italy, and clams were readily available, so we had them at least twice a week. I think if kids get exposed to a variety of food when they’re younger, they are more willing to try new things.

Six dream dinner party guests?

My grandfather Giovanni. He was my inspiration to become a chef but unfortunately died before I opened my own restaurant. Then Noel and Liam Gallagher – I’m a big Oasis fan, so I’d love to see if I could convince them to do a reunion. I’d definitely have Jesus because he’s very good at sharing bread and wine, so he could help me with the duties. But that’s it, I wouldn’t want more because I don’t like too many people at the dinner table.

My go-to meal at home?

A simple plate of pasta – but I don’t do creamy pasta. By the time the water is boiling with salt, and the pasta is cooked, nice and al dente, I get a small saucepan with a little bit of extra virgin olive oil and a clove of garlic, finely sliced. As soon as the garlic starts to sizzle, I add a few chilli flakes, a tin of chopped tomatoes, and a pinch of salt, and to finish, six basil leaves.

Weird food likes?

My only weird request is whenever I eat, it has to be at the table. I don’t like eating on sofas or anywhere else. In the evening, everyone eats at the table together. It’s really important to me we don’t lose that tradition of coming together at the end of a day.

Five favourite store cupboard ingredients?

Always a bottle of extra virgin olive oil, a bottle of quality balsamic vinegar, a simple packet of pasta like penne or spaghetti, tinned chopped tomatoes and salt – I absolutely have to season my food with salt.
Most used cookbooks?

I don’t use cookbooks. I write recipes, but I don’t read other ones. I’m the same with television. I make it, but I don’t watch it.

Last supper?

If I were on death row, I’d choose anything that’d take ages to cook and eat, washed down with a huge barrel of wine so I’d forget that I was about to die.

Tell us about your new restaurant

I am so proud of my beautiful restaurant & Sky Bar in Liverpool, Old Hall Street and Newcastle.

Gino D’Acampo’s new luxury London restaurant, Luciano by Gino D’Acampo is now open.