AUTUMN OPEN EVERYDAY, LUNCH & DINNER

Transcription

1 AUTUMN OPEN EVERYDAY, LUNCH & DINNER

2 I was born and raised in Italy and my homeland has always shaped the way I cook and eat, so it s exciting to have the opportunity to create a menu that expresses my passion for these Italian dishes. The dishes reflect the soul and character of Italy s many different regions and I ve included lots of favourites from my books and tv programmes. This is Italian food as it should be: no compromises. I m using the best, well-sourced, seasonal ingredients to make sure that every dish brings you the real taste of Italy. I m dedicating this menu to my late father, Ciro D Acampo, who always said to me: Stop dreaming and get on with it. x

3 BREAD & OLIVES Everyone has a favourite smell that reminds them of home and mine is the smell of baked bread. My grandfather built a wood-burning oven in his garden & many local people used to bring him OLIVES 3.75 CHILLI, GARLIC & ROSEMARY (v) In Italy we have hundreds of varieties of olives and for you I have chosen one from the Tavoliere, GRISSINI 3.50 ITALIAN BREAD STICKS WITH TOMATO TAPENADE (v) (n) my lunch box every morning. I remember all my friends raving about how delicious they were. GARLIC BREAD FRESH GARLIC & PARSLEY 3.75 TOMATO & BASIL (v) 4 BUFFALO MOZZARELLA & FONTINA CHEESE 4.50 GRISSINI & PARMA HAM 6.50 ITALIAN BREADSTICKS WRAPPED IN PARMA HAM WITH CREAMY PESTO DIP (n) The sweetness of Parma Ham from the Emilia Romagna region, aged for 18 months rolled around a crispy A Taste of the Sun p.36 - Bread Board - FOCACCIA WITH CRISPY PANCETTA & ONIONS, CIABATTA BREAD, GRISSINI WITH FENNEL & SEA SALT SERVED WITH OLIVE TAPENADE A true Italian meal should always start with a selection of proper Italian breads. We make all our bread by hand using traditional methods. Italian Escape p.33 & p.241, Italian Home Baking p SHARING In Italy sharing food is a way of life - Tre Cicchetti - CRISPY COD, KING PRAWN & TOMATO ON TOASTED CIABATTA, LEMON & CHILLI MAYONNAISE Cicchetti are little bar snacks that are unique to Venice and always best served with a glass of chilled Italian white wine, great for sharing. A Taste of the Sun p Fantastico - PARMA HAM, COPPA DI PARMA, BRESAOLA, SALAME NAPOLI, BUFFALO MOZZARELLA, PECORINO SARDO, BUFFALO RICOTTA, OLIVES, BALSAMIC ONIONS, SUN DRIED TOMATOES & OUR BREAD BOARD A selection of the best Italian ingredients on one board. My cured hams are all from Emilia Romagna and Trentino, and the mozzarella and buffalo ricotta are from Campania, the region in which I was born

4 Simplicity itself......that s the key to Italian cuisine. Fresh, top quality seasonal ingredients BRUSCHETTA & ANTIPASTI In my family, we always start with antipasti & bruschetta (pronounced Brus-ketta, everyone!). I absolutely love this part of the meal; the sharing of good food with friends & family creates such a relaxed atmosphere. RIBOLLITA SOUP 5 CHUNKY VEGETABLE SOUP WITH TOASTED CIABATTA (v) peasants, who reheated minestrone or left over vegetables and bread from the previous day and made it into a hearty meal (hence its Italian name, which translates as reboiled ). Veg Italia p.202 CALAMARI 6.75 COURGETTE, RED PEPPER, GARLIC MAYONNAISE & LEMON I love calamari fritti and at home I always serve them with freshly made garlic mayonnaise and fried courgettes. So welcome to Casa D Acampo! PARMA HAM & MELON 8.50 MINTED CITRUS SALAD & LIMONCELLO The secret to this dish is simple: I choose the best Parma Ham - from Emilia Romagna, aged for 18 months and only serve it with perfectly ripe melon. Fantastico! p.51 CARPACCIO 10 THINLY SLICED BEEF FILLET, ROCKET & PARSLEY OIL DRESSING Carpaccio of beef is a dish that is served every Sunday is aged for 28 days and served with a gremolata sauce and wild rocket leaves. Italian Escape p.144 CHICKEN LIVER PATÈ 6 MUSTARD FRUITS & TOASTED CIABATTA There is nothing more comforting than patè and toast, one that is homemade. I add a splash of Marsala wine to give it that extra kick. A Taste of the Sun p.18 ARANCINE 6 CRISPY MUSHROOM RISOTTO BALLS, BUFFALO MOZZARELLA, TOMATO & RED PEPPER SAUCE secrets of how to make the perfect arancine. Try them - you ll want to learn those secrets too! Italian Escape p.22 MUSSEL & CLAM STEW 9 CREAMY PAPRIKA SAUCE, CHILLI & TOASTED CIABATTA Although I often choose to eat seafood that s been simply cooked in garlic & wine, I have to say I really love the creamy, lightly spiced sauce in this recipe it s deliciously indulgent. Pronto! p.136 TOMATO BRUSCHETTA 5.50 CLASSIC TOMATO & BASIL WITH TOASTED CIABATTA (v) Deceptively simple, a tomato bruschetta really comes alive when you choose and combine So that s exactly what we do! The Italian Diet p.48 CRISPY COD BRUSCHETTA 6.75 LEMON MAYONNAISE & TOASTED CIABATTA Whenever I have a party at my house my friends the wild crispy cod served on lemon mayonnaise and toasted ciabatta is unbeatable. A Taste of the Sun p.16 KING PRAWN BRUSCHETTA 6.75 CHILLI MAYONNAISE & TOASTED CIABATTA A light, simple starter it s delicious, especially if accompanied by a cheeky glass of Prosecco A Taste of the Sun p.16

5 PASTA & RISOTTO for the rest of my life. There are so many different pasta shapes & of course, sauces GNOCCHI PICCANTI 10 ALLA NAPOLETANA POTATO DUMPLINGS, BUFFALO MOZZARELLA, TOMATO & CHILLI These delectable little potato dumplings are still not fully appreciated by the British palate even though I have never met anyone who doesn t like this dish. children. If you prefer a little extra kick, drizzle over some chilli oil. Pronto! p.167 FETTUCCINE WITH SAUSAGE ROSEMARY, PORCINI MUSHROOMS, PAPRIKA, PARSLEY & CREAM I love good quality sausages and mine are made RISOTTO WITH ITALIAN SAUSAGE 9 RADICCHIO, PEAS, WHITE WINE & PECORINO CHEESE I can t think of anything better than sitting and eating a plate of risotto while admiring the view of the winding canals of Venice. This risotto has all the colours of Italy - green peas, creamy white rice and the sharp red of a favourite regional leaf vegetable, radicchio. A Taste of the Sun p.136 SPAGHETTI WITH SEAFOOD WILD RED PRAWN, SCOTTISH LANGOUSTINE, MUSSELS, CLAMS, CALAMARI, TOMATO & CHILLI This has to be one of my mother s best creations she prepares it for me every time I visit her. Please do not ask for grated cheese on top; it s not how seafood is eaten in Italy and you don t want to upset my mother! The Italian Diet p.103 FETTUCCINE BOLOGNESE 11 ABERDEEN ANGUS BEEF & PECORINO CHEESE I have used my grandfather s recipe since I was 16 years old and I still think it s the best Bolognese to have this dish on My Restaurant s menu. LASAGNE 11 ABERDEEN ANGUS BEEF RAGU, TOMATO, PARMESAN CHEESE & BASIL PESTO (n) I probably should have named this dish after my this dish when I was about 8 years old and even now is my sternest critic. That s why I have to make sure it s always just right! MEZZELUNE WITH PROSCIUTTO 9.50 SUN DRIED TOMATOES & SPICY CALABRIAN SAUSAGE In the D Acampo family we adore making fresh must have meals. BUCATINI CARBONARA FREE RANGE EGGS, PANCETTA & PECORINO CHEESE We make it like it should be made no cream, just free range eggs, Pecorino cheese from Sardinia and diced crispy pancetta from Emilia Romagna. SPAGHETTI WITH CLAMS 12 WHITE WINE, TOMATO, CHILLI & GARLIC fresh clams. Italian Escape p.99 SPAGHETTI WITH LOBSTER 20 CHERRY TOMATOES, WHITE WINE, GARLIC, CHILLI & PARSLEY People often ask me what I would choose for my last supper. Well, this is it! Lobster can be a bit expensive, or even if you just fancy a treat it s worth splurging for such an amazing pasta dish. BUCATINI AMATRICIANA 8.50 TOMATO, PANCETTA, PECORINO CHEESE, RED ONION & CHILLI A traditional Roman pasta. I love Amatriciana sauce with Bucatini pasta, but make sure you ask for a bib it can get messy! La Dolce Diet p.106 ORECCHIETTE FRIARIELLI 8.50 FRIARIELLI, CHERRY TOMATOES, CHILLI, GARLIC, PINE NUTS & PECORINO CHEESE (n) My kids absolutely love Friarielli and every time we go and visit my mother in Naples they always ask her to make this dish. Make sure you ask my waiters to sprinkle plenty of Pecorino cheese on top! Italian Escape p.80

6 PIZZA I m sure my mother must have weaned us on pizza I don t ever remember life without it! CLASSIC MARGHERITA 9 BUFFALO MOZZARELLA, TOMATO & FRESH BASIL This classic tomato and mozzarella pizza was created for Margherita, the Queen of Italy. Along with the Marinara, it s the pizza of choice for any native Neapolitan. Italian Home Baking p.170 THE REAL NEAPOLITAN PIZZA ITALIAN SAUSAGE, FRIARIELLI, BUFFALO MOZZARELLA & CHILLI At My Restaurant, my aim is always to serve you not only the best food but a real Italian eating experience. Friarielli with buffalo mozzarella, proper Italian sausages, chilli and extra virgin olive oil Buon Appetito! DIAVOLETTO 12 NAPOLI SALAMI, BUFFALO MOZZARELLA, TOMATO, GRILLED PEPPERS, RED ONION & CHILLI Italian Home Baking p.180 CAPRICCIOSA 11 HAM, BUFFALO MOZZARELLA, MUSHROOMS & BLACK OLIVES Capricciosa means the naughty one, and this pizza is so called because it was created to please everybody. Perfect for a starter, great in a packed lunch, delicious if you are watching a movie I ve even been known to eat it cold for breakfast after a heavy night. Yum yum! Italian Escape p.108 CALZONE TRADITIONAL NEAPOLITAN FOLDED PIZZA STUFFED WITH RICOTTA, HAM, MUSHROOMS & TOMATO My father s absolute favourite, he ordered this every time the family went out for pizza. Try it - I think you ll agree that Ciro was a very wise man... Italian Home Baking p.178 FIORENTINA 10 SPINACH, EGG, TOMATO & PARMESAN CHEESE and there s always an argument over who gets the last piece. My eldest son, Luciano, usually wins. By the way, this classic from Florence is a great way to make sure everyone s getting their greens... Italian Escape p.111 MARINARA 8.50 ANCHOVIES, TOMATO, CAPERS, OLIVES & OREGANO The Marinara is one of the oldest pizza recipes in existence, being the traditional food prepared A real Neapolitan classic. Italian Escape p.105 VEGETARIANIA PEPPER, COURGETTE, MUSHROOMS & BUFFALO MOZZARELLA combination more and more. Italian Escape p.123 SALADS When making salads we always use the freshest possible ingredients. CHAR GRILLED CHICKEN 7.50/ & AVOCADO BUFFALO MOZZARELLA, LENTILS, RED ONION, CUCUMBER, ROCKET, MUSTARD & BALSAMIC DRESSING Lightly grilled chicken breast, along with the super healthy avocado, lentils & wild rocket makes this my super food salad. CAPRESE 6/ 9.50 FRESH BUFFALO MOZZARELLA, TOMATO, ROCKET, SPINACH & BASIL Originating in Southern Italy, where fresh, creamy buffalo mozzarella is produced, this dish is simply the best. As I always say minimum effort; maximum satisfaction! Veg Italia p.218 SICILIAN SEAFOOD SALAD 7.50/ KING PRAWNS, SQUID, MUSSELS & CLAMS Seafood salad seemed to be on every menu in every restaurant when I travelled through Sicily it really captures the taste of the sea Islands in the Sun p.187 BUFFALO MOZZARELLA 7.50/ & SUN DRIED TOMATOES GREEN BEANS, WALNUTS & PECORINO CHEESE (n) This salad comes together from two Italian regions - Campania for the buffalo mozzarella and Sardinia my family and friends; they insist I make it for every barbecue party. Fantastico! p.44

7 MAIN a week. As you know, I m from the south of Italy, where seafood is so fresh and abundant that many people eat it daily. CHICKEN & PORCINI MUSHROOM CASSEROLE TOMATOES, CELERY & WHITE WINE This is the recipe of romance. The only thing you need to go with it is warm crusty bread, a big warm Italian casserole. A Taste of the Sun p.73 TURKEY SALTIMBOCCA PARMA HAM, MARSALA WINE & SAGE Saltimbocca, Italian for jumps in the mouth, is an absolute classic. Here I have substituted veal with turkey for the festive period. Pronto! p.55 BRAISED LAMB STEW 16 FENNEL, MUSHROOMS & HONEY WITH TOASTED CIABATTA There is something so comforting about a lamb stew. The secret to this dish is very simple we slow-cook the stew for about 12 hours before serving. Islands in the Sun p.91 8OZ ABERDEEN ANGUS SIRLOIN STEAK CHERRY TOMATOES, ROCKET, PECORINO CHEESE, BALSAMIC & HAND CUT CHIPS In my kitchen, I only use the best Aberdeen Angus steaks, which are dry-aged for 28 days to achieve Buonissimo! p.60 8OZ ABERDEEN ANGUS SIRLOIN STEAK FLAMED WITH BRANDY & GREEN PEPPERCORNS Whenever I ve had a boys night out and need to get back in favour at home, one thing that never fails is to She absolutely adores it - and so do I! Buonissimo! p.36 SLOW COOKED BEEF 16 BRAISED BEEF IN RED WINE SERVED WITH TOASTED CIABATTA My Aberdeen Angus beef is aged for 28 days before cooking in red wine for over 12 hours; it will melt in your mouth. And if you haven t chosen your wine yet, get a bottle of Cannonau to go with this stew trust me on this one! Islands in the Sun p.88 ITALIAN STYLE SAUSAGES 10 BRAISED LENTILS & PANCETTA Here s a great alternative to the traditional British bangers & mash. I have been making homemade sausages since I was 10 years old. I admit that it s my grandfather s recipe, but why change it when it works Italian Escape p.158 AUBERGINE PARMIGIANA 10 BUFFALO MOZZARELLA, PARMESAN CHEESE, TOMATO & BASIL PESTO (n) My favourite way to cook aubergines. This recipe has been in my family for many generations and I want you to experience it for yourselves. Veg Italia p.187 HERBY VEAL MEATBALLS PARMESAN CHEESE & PINE NUTS IN TOMATO SAUCE WITH TOASTED CIABATTA (n) I once had the pleasure of cooking my veal meatballs in Bar Vitelli yes, the very same bar where Al Pacino goosebumps all day! If you like meatballs, you simply must try these. Islands in the Sun p.204 CRISPY CHICKEN BREAST STUFFED WITH MOZZARELLA & BASIL PESTO (n) makes stuffed breaded chicken extra special; done like this, it really doesn t get any better. A Taste of the Sun p.156 COD NAPOLETANA SALAMI, CHERRY TOMATOES & ROSEMARY and works wonderfully with the saltiness of the Napoli salami, the fresh cherry tomatoes and rosemary. Islands in the Sun p.73 SEA BASS 16 ITALIAN SALSA & LEMON cookbook I ever wrote. I can t believe that after all these years I still enjoy making this recipe as much as ever. Fantastico! p.93

8 SIDES as good as the dish taking centre stage. ROAST CRUSHED POTATOES 3.75 GARLIC, SAGE & ROSEMARY (v) The only way we cook potatoes in my house. Lightly crushed & roasted with garlic, sage & fresh rosemary, it s only fair that you get to taste the way the D Acampo s do it. A Taste of the Sun p.201 SPICY SPINACH 3.75 GARLIC & CHILLIES There is nothing healthier or tastier than a good plate of spinach. The combination of the garlic and the chilli works beautifully with the earthiness of the spinach. Fantastico! p.133 FRIARIELLI 3.75 OLIVE OIL & GARLIC Friarielli is a unique vegetable that grows in my home region of Campania. I chose this particular vegetable because I want everyone to experience a real Neapolitan delicacy...enjoy! COURGETTE FRIES 3.75 SEA SALT (v) Slightly naughty, but a little bit virtuous too (after all, it s a green vegetable and one of addictive and my kids love them. Italian Escape p.226 ROASTED VEGETABLES 3.75 THYME & HONEY (v) My rule is very simple; whichever vegetables are in season will be roasted & caramelised for you with fresh herbs I promise! Italian Escape p.225 SLOW COOKED LENTILS 3.75 PANCETTA, THYME & BAY LEAF Lentils are often eaten at New Year in Italy; they are believed to bring good fortune because of their them on the menu at My Restaurant because they re delicious all year round. Italian Escape p.159 ROCKET & PECORINO SALAD 3.75 BALSAMIC DRESSING A simple, classic Italian salad the best rocket leaves, a mature Pecorino Sardo and fantastic balsamic vinegar. MIXED SALAD 3.75 ROCKET, SPINACH, TOMATO, CUCUMBER & FENNEL (v) TOMATO & BASIL SALAD 3.75 BALSAMIC DRESSING (v) I have carefully selected the best tomatoes for this simple salad. The only thing we have to do is fold in a few fresh basil leaves and job done! CHEESY FRIES 3.75 PECORINO CHEESE Freshly peeled, cut and fried potatoes, served with grated Pecorino cheese sprinkled on top FRIES 3.75 SEA SALT (v) Freshly peeled, cut and fried potatoes served with sea salt. - My Book Shop - ALL BOOKS PERSONALLY SIGNED BY GINO 10 EACH WHEN YOU DINE WITH US - Kids - HALF PORTION - HALF PRICE Any pasta, risotto or pizza. - Takeaway - Any pasta, risotto, pizza or salad. All meat weights denoted are uncooked. (v) denotes vegetarian dishes, (n) denotes dishes containing nuts or traces of nuts. (p) denotes dishes containing peanuts or traces of peanuts. Due to the presence of peanuts/nuts in our restaurants, there is a small possibility that peanuts/nut traces may be found in any of our items. Many recognised allergens are handled in our kitchens. If you have any concerns, don t hesitate to talk to a member of our trained team, who will be pleased to provide you with more detailed information. All prices are inclusive of VAT. There will be a discretionary 10% service charge for parties of 6 or more.

9 DESSERTS My family love desserts, so I have chosen some of our current & long standing favourites enjoy! ORANGE POLENTA CAKE VANILLA ICE CREAM (v) (n) I discovered this cake recipe when I was about 19 years old, working in a restaurant near Torino. Deliciously light & served with my homemade ice cream. A Taste of the Sun p CHOCOLATE FONDANT STUFFED WITH CHOCOLATE TRUFFLES & VANILLA ICE CREAM (v) (n) My son Rocco s favourite dessert, he actually told me that if I didn t include this on the menu I d be crazy. Well, Rocco I m not crazy! Buonissimo! p TIRAMISU THE ULTIMATE ITALIAN DESSERT (v) (n) If you make a Tiramisu then you must do it right I only use fresh mascarpone cheese, proper espresso coffee, the best Savoiardi biscuits, free range eggs and Amaretto liqueur. Perfetto! Fantastico! p PANNA COTTA AMARETTO & POACHED PEAR IN RED WINE Poached pears make a delicious dessert, particularly when accompanied with this creamy pana cotta. Islands in the Sun p CREMA CATALANA CATALAN STYLE CRÈME BRULEE (n) Custard puddings are very popular in Spain and as Sardinia was under Spanish rule for about 400 years, it is not surprising that the Sardinians have taken them to their hearts too. Crema Catalana is perfect when you want an impressive yet light dessert after a large meal. Islands in the Sun p AFFOGATO AMARETTI, ESPRESSO & VANILLA ICE CREAM (v) (n) Simplicity at its best home-made vanilla ice-cream drowned in espresso coffee and served with amaretti biscuits. Buonissimo! p CHEESE BOARD GORGONZOLA, BUFFALO RICOTTA & PECORINO CHEESE (n) 7.50 ICE CREAM & SORBET I know I am biased, but for me, Italian ice-cream is the best in the world. Here at My Restaurant, we make all our own ice-creams to my special recipes. VANILLA CHOCOLATE NUTELLA (n) PISTACHIO & MARASCHINO CHERRY (n) Islands in the Sun p.236 MANGO & VANILLA ICE YOGHURT La Dolce Diet p.72 LEMON & LIME SORBET Italian Escape p.271 SERVED WITH A HOMEMADE WAFER BISCUIT (v) - Add Nutella sauce for 1 (n) CORNETTO 5

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