Best Dishes Of Gino’s Italian Escape Season One | Compilation

Enjoy this compilation of the best dishes from Gino’s Italian Escape season one, and let us know which dish is your favorite! Subscribe to Our Taste: bit.ly/3OZoDcV

00:00 – Pollo alla pizzaiola
04:08 – Carpaccio of beef with gremolata
07:56 – Bucatini alla carbonara
11:55 – Pasta with Salmon and arrabbiata sauce
15:37 – Lamb cutlets in honey and rosemary sause
19:14 – Cherry Tiramisu

Gino’s Italian Escape | Season 1 | First Broadcast: 2013

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I used to love pizza and if it was for me I would have pizza every day so what she did she came up with this dish where he uses the same flavors that you would have on a pizza by using chicken and the recipe is called Polo ala pizzola

Chicken in breadcrumbs with pizza sauce and even today I still make the same dish for my boys my pizza sauce starts with fried garlic and of course I have to have tomato a bit of Seasoning and the herb you get on loads of pizzas dried oregano so you mix everything together like This okay after 2 minutes it’s absolutely done now for the chicken get a breast of chicken put on a chopping board and cover with a little bit of clean f next I get a cooking Mallet you can also use a rolling pin very simply what you want to do you just

Want to brush it down until you get about half CM thick breast of chicken that’s it and the reason why I do that is because you want it to cook it very fast and if it keeps nice and thin all the moisture is going to be into the

Chicken but before I fry the chicken I need to coat it in toasted breadcrumbs so I need some eggs I like to do the eggs because I remember when I was little is the only job in the kitchen my mother would give to me is whisking the eggs and that’s it in that

We’re going to put salt and pepper I’m seasoning toasted breadcrumbs and flour with Parmesan cheese go straight on top fantastic so you get your breast of chicken it goes into the eggs okay just like this and then straight away from the eggs onto the breadcrumbs like this

Put it on top just press it down before you fry the chicken brush it with a back of a knife then it won’t collap in the pan straight into the oil look at the sizzling that’s exactly what I’m looking for beautiful there is time to make a salad

Now but no heavy dressings Italians like to taste the leaves a little dzel of extra virgin olive oil which is going to go straight on top and a nice squeeze of lemon juice like this okay I can hear that my chicken is ready to go the other way oh yes nice and crispy

Fantastical coat the leaves using your fingertips nice and gently once you done that go straight into a little bowl fantastic now I’m ready to serve I can smell that pizza sauce flavor of the garlic the oregano the Tomato going through and it’s absolutely beautiful then we get the

Chicken the chicken is going to sit on top and the last thing that I’m going to do I’m going to use a buffalo mozzarella two to three slices on top and this to finish a bit more oregano black pepper and a little extra virgin olive oil

Beautiful and this is how you make my mother Polo ala pizzola My dish is kpacho of beef with the Italian garnish grola I’m kicking off with some seasoned beef whenever you have to fry whenever you have to sear whenever you have to cook what you need is an ordinary olive oil so get your ordinary olive oil and driz all over the

Beef it’s not worth using extra virgin olive oil for frying as you lose that fresh Olive flavor I’m covering every side of the beef before searing make sure you go yourself a hot frying pan and start to seal the beef all over you seal the beef about a couple of

Minutes on each side this is my version of gremolata starting with flat leaf parsley and garlic what makes my recipe different is that I replace lemon zest with capers also my grola isn’t the standard dry garnish mine is wet the reason why is a wet grola is because I’m

Going to add extra virgin olive oil and lemon juice and of course always keep an eye on the beef and this is exactly what you want look nice light brown and carry on with the other side now the only thing that you have to do is to chop

Away I could use a blender here but I don’t want a puree I want my gmata to have a rough texture once you learn how to make grola you will lose it over and over Again oh yeah yes I’m happy with the beef let it rest for a good 3 to 4 minutes and carry on with the grola now what we need to add is a good squeeze of lemon juice the sharp lemon will cut through the rich extra virgin olive oil and I have to season

It and this is the consistency that you look at for so it looks like a roughly chopped pisto now is the time to slice the beef just like that now can you see all nice and sealed outside yet rare in the middle this is where a kpacho is all about the beef

Should be thinly sliced and while it may look very rare to British eyes trust me it will melt in your mouth this is the kind of dish that you would find usually on Italian Table especially when it’s on Sunday cover the slices of beef with a

Wet grola just like this all I need now are some fresh rocket leaves dressed of course with extra virgin olive oil and lemon juice and the last ingredient is shaved parano regano you can’t beat a good Parmesan Cheese let’s see this looks good beef Caraco with grola now this is the dish that you should have in puya it couldn’t be much easier a fantastic way to make the flavor of the olive oil sing this has to be the coolest place ever where I’ve cooked anything I mean

Look at the back I got a Coliseum behind me a beautiful evening and is only fair that I’m going to show you a traditional Roman recipe so what I’m going to prepare for you is bucatini alak carbonada for this pasta dish the star ingredients are eggs cheese and the meat of just

Boat the Guan chal looks so tender it will taste amazing with the p That’s it now that I have my meat nice and chopped let’s cook it butter will give the meat a lovely rich flavor when it cooks and a splash of olive oil stops it from burning now is the time that the gual the petta go straight in you can always use stricky bacon here

Instead this Roman bucatini pasta is hollow so it can hold more sauce so you can imagine if you got a thicker spaghetti with a hole that it goes from one hand to the other but before we cook the pasta is one thing that is very very important is the water

What we want we want boiling hot water and don’t be shy with the salt see so butini goes in there onto my fresh Carbonara sauce and I’ll promise you it’s really simple two eggs they’re going to go straight in there I’m keeping this recipe strictly Roman with local pecorino

Cheese you perhaps are more familiar with parmesano reano Parmesan cheese which is made with cow milk pecorino is made with the milk from the ships carbonara comes from the Italian word for charcoal Legend has it that this dish was invented by charcoal makers who only had a campire to cook on and few

Ingredients there is no cream in my carbonara there aren’t any mushrooms there aren’t any peas because I’m showing you a traditional Carbonara sauce to finish some finally chopped flat leaf parsley parsley goes straight into to the Eggs see this is the beautiful thing about Italian food you can get two three ingredients put them together good quality ingredients and you’re just going to create a masterpiece so we got our pasta ready nice and alente the petta and the qual hot and our eggs mixture now is the time

Where you have to be very quick and mix everything together so get your your pasta that with still water coming down it goes straight into the petta can you see that sizzling there I need a little bit of the heat from the petta and the oil to completely cook my eggs so mix

Everything together take the pan away from the Heats when you add the eggs in there mix everything together for about 10 seconds very very quickly they heat from the oil is going to make sure that the eggs they’re going to be cooked serve it straight away straight into your serving plate

Fantastical and there you have it Coliseum in the back butin La carbonara on my plates right now I’m the happiest man Alive and here is my dish pasta with salmon in arabat sauce if you want to translate arabat into English it means upset when somebody gets really angry and the reason is is because in the arabat sauce you have chili and chili makes the upset thing the salmon with the arabiata it works

Perfectly I’m kicking off my sauce with a splash of olive oil and finally sliced onions and this is exactly what you want to hear the sizzling onion into the o oil now for that angry chili okay not too much because then it’s going to be really AR rabata and really

Upset now for the pasta it’s very important to cook the pasta al dente any Italian will never eat pasta that is too soggy okay and what you have to do is to cook the pasta 1 minute less than is instructed on the cooking time that is

On a pocket don’t tell me off but salted water makes the pasta taste so much better a real arabat sauce must have these chopped tomatoes from a tin don’t use fresh tomatoes because trust me it’s just not Italian now once you put the Tomato into the sauce lower the Heats slowly

Slowly the tomato is getting very nice and thick ready to coat my pasta for the salmon what I go here is a nice fet of salmon you can get it anywhere do make sure that there is non skin on the bottom of the salmon okay if you chop

The salmon up into small chunks it will cook much quicker and you don’t have to use salmon chicken is just as good now the diced salmon goes straight into the tomato sauce Italians wouldn’t normally cook salmon with arabat sauce but I think my family need to enjoy the genome

Magic in this dish so what I’m doing now is to gently poach the salmon pieces releasing the flavor of the salmon into the sauce and now for the finishing touches flat leaf parsley coarsely chopped I can’t resist more salt and for even more flavor a glug of extra

Virgin olive oil gently Ste everything together and this is actually ready people often make the mistake that they drain the pasta they put it on a plate and then they put the sauce on top that’s not the way to do it you need to allow the sauce to coat the pasta

Beautifully and that’s how you get a perfect plate of pasta so you pick your pasta up give it a good shape straight into the tomato sauce then very gently you mix everything together the only thing I got to do now serve it on a nice warm serving

Plate now just sprinkle a little bit of parsley on the top that’s it little parsley goes on top let me tell you this salmon is very happy to meet my favorite pasta shape my dish is perfect but I’m not ready to present it to my auntie Rita

Yet so what I’m going to show you now is how to prepare lamb cutlets in Honey and rosemary sauce served with a fennel salad I’m kicking off with a dressing for the fennel salad it’s starts with flat leaf parsley and extra virgin olive oil then some fresh lemon

Juice and squeeze straight over the extra virgin olive oil and a bit of seasoning just whisk everything together and now to make it lighter I’m going to add water a little a time now can you see what’s happening there the dressing is getting very creamy without using any other fats

Nice in with a parsley and whisk him one more time I adore that anasty taste of fennel I’m not using the outer leaves or the hard Hearts A lot of people throw it away I like it slicing the fenel thinly keeps the salad crispy and light make sure that

The dress Ming coats the fennel all over before I fry the tender lamb cutlets I’m going to use the Romans favorite herb Rosemary strip the leaves from stalk and go straight into the oil the flavor of the Rosemary is releasing into the oil is going to give a fantastic flavor to my

Lamb I’m allowing the cutlets just enough time to Brown and no more crispy outside nice and tender inside now what do you have to do is very important whenever you cook meats that you rest the meat before you serve it all the lamb needs now is a

Delicious sauce I’m going to use a very Roman ingredients which is honey Romans absolutely love honey and I’m going to use that as the prime sauce for my lamb just make sure that you mix everything together cuz what’s going to happen is going to get all beautiful and

Caramelized and of course if you don’t want to use lamb this honey and rosemary sauce will work absolutely fantastic with pork beef and believe it or not grilled vegetable M Fantastical everything’s ready to serve the finel salad goes on First and I hold it all together with the other Roman favorite sliced

Panetta next the lamb cutlets I make a little wig W with that and the last thing we need to do is to drizzle my honey and rosemary sauce on top of the Lamb look at that lamb in Rosemary and honey sauce with a fennel salad simplicity at is Best everybody loves aisu but not everybody loves coffee so I thought why don’t I use fresh fruits I’m going to put a little bit of cherry cure a sponge and I know that it’s going to be just fantastic make sure that your frying pan is hot so the cherries go straight into

The frying pan in case you’re wondering I’ve taken the stones out I’m going to add a little bit of sugar so they get beautiful and caramelized and then I’m going to add Cherry Lure the cherries need to go a bit soft until the Skins split a little very nice I’m just going to put them on the side here and leave them to cool down now for my gorgeous tiramisu cream which starts with custard sugar and egg yolks and have a look what’s going to

Happen now the more you whisk and the paler the color of the egg yolk is going to become and you need to achieve that color because that means that the sugar is compl completely melted into the egg yolk that’s it I’m happy it’s going nice and

Pale you can’t have a tiami soup without mascaron cheese but do soften it first for a final burst of flavor scoop out a fresh vanilla pod that is like like this is like finding Golds smell is unbelievable so get your vanilla seeds straight into the mascar poni cream that mix everything together and

The last thing that we going to add is a little touch of cherry Cure I wish you could have smell that’s it job done now it’s time to build my tiami sou starting with sliced sponge cake just gently press it down with your fingerprints then the Luscious Cherry cooking juices followed by the glossy vanilla cream then we’re going to add three to four Cherries and carry on until the glass is full Full and the last ingredient that I’m going to put on top is crushed Hazelnuts there you have it look at that it’s Just All right