Gino's Italian Express

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Meanwhile, heat the oil, butter and rosemary in a medium saucepan over a medium heat. As soon as the rosemary starts to sizzle, add the onion and fry for about eight minutes, stirring occasionally.

Fill a large saucepan with four litres of water, add one tablespoon of salt and bring to the boil over a high heat.About ten minutes before you are ready to serve, remove the ice cream from the freezer. Top each serving with chopped hazelnuts. This homemade ice cream is inspire by Nutella with its perfect combination of chocolate and almonds Credit: Dan Jones

The next chapter in Gino's food-filled Italian adventure accompanying his hit ITV series for Autumn 2019. 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. 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. Serve this warming spicy meatballs dish with rice or crusty bread on a cold winter night Credit: Dan Jones WHEN I was filming in Pisa I saw this dish in many restaurants, so out of curiosity I had to try it. It was really delicious and fresh-tasting, and I loved the contrast of textures between the crisp crust and the tuna steak.Brush two large baking sheets with oil. Halve the dough and shape into two equal-sized balls. Place each in the centre of the oiled baking sheets. Brush the top of the dough with a little oil and cover with cling film. Leave to rest at room temperature for 15 minutes. Preheat the oven to 220C/gas mark 7. 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. Bring 2.5 litres of salted water to the boil in a medium saucepan. Add the rice and cook for about 12 minutes, stirring occasionally. Add the peas and beans and boil for two minutes. Transfer the rice salad to a large serving plate. Arrange the boiled eggs around the dish and scatter over the Parmesan. Using a flexible spatula, gently fold the whipped cream into the cooled hazelnut mixture in three stages. Fold in the hazelnuts and amaretto.