PRONTO - Let's Cook Italian in 20 minutes

Let Gino solve your dinner dilemmas with 130 delicious and quick dishes to inspire you to leave behind the same dull, after-work meals.

With recipes organised by ingredients, so you can easily find a dish

using what you have in the cupboard or fridge, there are chapters on:

* Soups & Small Plates * Chicken * Lamb * Pork * Beef

* Fish & Seafood * Pasta * Vegetables * Desserts

Also featuring a comprehensive section on Gino’s handy hints and tips for quicker cooking, such as organising your workspace, the equipment that you really need (and the stuff you can do without) and essential pantry ingredients for fast flavour. Plus shortcuts to get ahead, such as making flavoured oils and freezing chopped herbs and batches of sauce to have on standby. This book promises minimum effort, maximum satisfaction – in just 20 minutes.

About the author:

Gino D’Acampo is one of the UK’s most popular TV chefs, hosting Let’s Do Lunch with Gino and Mel, his own primetime series Gino’s Italian Escape, as well as being the resident chef on ITV’s This Morning. In 2009 he became King of the Jungle in I’m a Celebrity Get Me Out of Here! Gino is the author of La Dolce Diet, Italian Home Baking, Gino’s Pasta, The I Diet, Fantastico! and Buonissimo! He is a leading supplier of Italian ingredients to the UK and recently opened his first food establishment, My Pasta Bar, in Central London. §  Gino has over 600,000 fans on Facebook and over 1,120,000 followers on Twitter.

PRONTO ! Let's cook Italian in 20 minutes

Gino D'Acampo

Kyle Books - Hardback - $49.99

The publishers have kindly allowed me to excerpt the following recipe from this exciting, fun new cookbook. I warmly recommend both the recipe and the book!

Chicken Lemon and parsley sauce

Pollo al limone e prezzemolo

This dish is actually my late grandfather’s recipe. We lived near Sorrento, famous for the quality of its lemons, and he would always buy the biggest, freshest one he could find to make this recipe for us. During the hot steamy summers, this was one of our favourites as it is lovely, light and fresh on the palate. We would normally have this

dish after loads of antipasti so we would have no room for more than the chicken and bread to dunk in the sauce but there’s a range of serving possibilities – salad, veg or potatoes.

serves 4

4 medium skinless, boneless

chicken breasts

50g plain flour

4 tablespoons olive oil

80g butter

Juice of 2 lemons

50ml chicken stock

4 tablespoons freshly chopped

flatleaf parsley

Salt and white pepper, to taste

1.         Put the chicken breasts on a chopping board and use a sharp knife to

cut each one horizontally into 2 thin slices.

2.         Put the flour onto a large plate, season with salt and pepper and mix.

Coat each side of the chicken breasts with the flour. Gently tap the

chicken to discard any excess.

3.         Heat the olive oil and half the butter in a large frying pan over a medium

heat. Put the floured chicken in the pan and fry for 4 minutes on each

side until it starts to brown and is cooked through. (Cook in batches if

necessary.)

4.         Transfer the cooked chicken slices to a large serving plate and cover

with foil while you make the sauce.

5.         Pour the lemon juice and the stock into the frying pan and use a

wooden spoon to scrape all the brown bits from the edges and base

into the sauce. Bring to the boil and stir for 1 minute. Add the chopped

parsley and remaining butter and continue to stir for a further minute

until it has a creamy texture.

6.         To serve, place 2 slices of chicken in the middle of each serving plate

and drizzle over the lemon and parsley sauce. Serve immediately

with some crisp salad leaves or a warm new potato salad.