Our favourite celebrity chef and top WeFiFo’er Gino D’Acampo is back! He spent the summer travelling Northern Italy tracking down the very best local and seasonal dishes. In his new book, Gino’s Hidden Italy, Gino has pulled together 80 of his tastiest finds and made them accessible for our dinner tables at home.
Gino’s Hidden Italy is out now, and accompanied by the ITV series Gino’s Italian Escape: Hidden Italy, on Monday nights at 8pm.
We’re delighted to share with you a recipe for one of Hidden Italy’s most autumnal dishes – Aromatic Meat Stew with Red Wine, Cloves and Juniper Berries. This is a full flavoured stew, perfect for feeding a hungry WeFiFo crowd. It is impressive, but fairly low maintenance. The stew is left to simmer for an hour before serving, perfect when you have guests to greet and starters to serve!
Want to get your hands on a copy?
For one lucky WeFiFo’er, the Italian dream doesn’t end there! We have one signed copy of Gino’s Hidden Italy to give away.
To be in with a chance of winning, comment on the below blog with the answer to this question:
What does Gino suggest you serve his Aromatic Meat Stew with?
Competition closes 30th Nov 2016. Winner will be picked at random.
Aromatic Meat Stew with Red Wine, Cloves and Juniper BerriesPrint Recipe
- 140ml olive oil
- 4 duck legs (about 800g in total), skinned, trimmed and cut into drumsticks and thighs
- 800g pork spare ribs, cut into 2-rib sections
- 1kg bone-in chicken thighs, skinned and trimmed
- 1 large red onion, peeled and roughly chopped
- 1 celery stick, roughly chopped
- 1 carrot, peeled and roughly chopped
- 2 cloves
- 8 juniper berries
- 300ml full-bodied red wine
- 3 tablespoons chopped fresh fat-leaf parsley
- 1 litre hot vegetable stock
- 2 tablespoons tomato purée
- Salt and freshly ground black pepper
Heat half the oil in a large flameproof casserole over a medium to high heat. When very hot, fry the duck, pork and chicken in batches until well browned on all sides. Remove the meat with a slotted spoon and transfer to a large bowl. Set aside.
Pour in the remaining oil and reduce the heat to medium. Add the onion, celery, carrot, cloves and juniper berries and fry for about 5–10 minutes, stirring occasionally.
Increase the heat, pour in the wine and add the parsley. Bring to the boil and let it bubble for 1–2 minutes. Add the stock and tomato purée and bring to the boil.
Return the meat to the pan with any juices. Season with salt and pepper. Bring to the boil then reduce the heat, cover and simmer gently for 1–1½ hours or until the meat is tender, stirring occasionally.
Bollito di carne is a classic northern Italian dish, typically from Piedmont. Hearty, rich and satisfying, it always includes several different types of meat – the kinds used vary depending on availability and the preference of the cook. For this recipe I decided to use duck, pork and chicken, as recommended to me by a butcher in one of the markets I visited when filming in Piedmont. Serve with plenty of toasted sliced ciabatta rubbed with fresh garlic on both sides.
Gino’s Hidden Italy by Gino D’Acampo, published by Hodder & Stoughton on 6th October, £20
Photographer © Matt Russell