Gino's Mother's Day recipes
Published Tuesday, 25 March 2014
With Mother's Day fast approaching, Gino D'Acampo shares the delicious recipes that his sons will be making their mum this Sunday; fresh pasta served with chicken and Dolcelatte sauce, followed by upside-down orange and caramel sponge.
Gino D'ACampo's upside-down orange and caramel sponge. (© ITV)
Fettuccine con pollo e Dolcelatte
Fresh pasta served with chicken and Dolcelatte sauce
- 400g fresh Fettuccine
- 350g chicken breast, boneless and skinless cut into thin strips
- 200g Dolcelatte cheese, cut into chunks
- 50ml dry white wine
- 150ml double cream
- 3 tablespoons of chopped chives
- 2 tablespoons of olive oil
- Salt to taste
- Heat the oil in a medium size saucepan and fry the chicken for 6 minutes until golden all over. Stir occasionally with a wooden spoon.
- Add in the Dolcelatte and over a low heat, cook for 2 minutes stirring until melted.
- Pour in the cream and wine and continue to cook for a further minute stirring continuously.
- Mix in the chive and season with salt and plenty of black pepper. Remove from the heat and set aside.
- Meanwhile, cook the pasta in a large saucepan with salted boiling water until al dente.
- Once the pasta is cooked, drain and tip back into the same pan where you cooked it.
- Pour over the creamy chicken sauce and stir all together, away from the heat, for 30 seconds allowing the sauce to coat the pasta beautifully.
- Serve immediately.
Torta alle arance e caramello
Upside-down orange and caramel sponge
- 3 tablespoons orange liquor
- Grated zest of 2 un-waxed oranges
- 2 large oranges, skin on sliced in 1/2 cm slices
- 3 large eggs
- 1 teaspoon baking powder
- 125g plain "00" white flour
- 210g granulated sugar
- 120g caster sugar
- 250g Mascarpone cheese
- Icing sugar for decoration
- To prepare the caramel, place the granulated sugar in a 22cm non-stick heavy-based pan and pour over 3 tablespoons of cold water.
- Place over a medium heat and stir until dissolved.
- Once the sugar mixture is gently boiling and starting to darken, remove the pan from the heat.
- Gently push the orange slices into the caramel slightly overlapping.
- Please be careful because the caramel will be very hot. Set aside.
- Pre-heat the oven to 200°.
- Place the eggs in a large bowl and whisk until fluffy. Pour in the caster sugar and continue to whisk until creamy and thick.
- Add in the baking powder and orange zest and continue to whisk until the mixture forms thick ribbons.
- Gradually sift the flour in the egg mixture and with a large metal spoon, fold in gently to incorporate as much air as possible.
- Pour the mixture into the pan over the caramel sauce and bake in the middle of the oven for 20 minutes. (Once the time is up, you can test the cooking by inserting a strand of dry spaghetti in the centre of the sponge and if it comes out clean it is ready).
- Remove the pan from the oven and run a knife round the rim of the sponge to loosen it.
- Wearing your oven gloves, place a flat serving plate over the top of the pan, quickly invert the plate and the pan and turn out the orange sponge. (Be careful as the caramel sauce will be very hot).
- Drizzle over the orange liquor and serve each slice with a tablespoon of mascarpone cheese on the side and a little icing sugar sprinkled on top.
© UTV News