Monday, March 12, 2018

Spring Rolls, Italian-Style

It's Gino D'Acampo month at Cookbook Countdown, a challenge to cook from our unused cookbooks hosted by talented cooks Emily and Joyce. I confess I didn't know who Mr. D'Acampo was (and clearly don't own any of his books though that may soon change) when I saw the announcement but I quickly discovered that he's a very popular and prolific UK chef whose specialty is Italian cuisine, my favourite.

A quick perusal of his online recipe library yielded many that I wanted to try. To start, I went with his non-traditional approach to serving some rather common vegetables: Italian-Style Spring Rolls.
The filling was made with red bell peppers, mushrooms, leeks, carrots, celery (substituted for zucchini), and garlic, sautéed until golden and flavourful, and seasoned with red pepper flakes. Gino warns that the vegetables should be thoroughly drained so I cooled them in a sieve, pressing them against the sides to remove the excess liquid. The next step was to wrap the filling in buttered sheets of pyllo pastry and bake - yes, bake, not fry!

I served the spring rolls with a tangy homemade marinara dipping sauce, a nice complement to the spicy filling. This was such a fun and delicious take on spring rolls. They made a great snack but I can see making them smaller and serving them as pre-dinner nibbles.

The recipe is from Gino's book Fantastico! and is available on his website here as well. Don't forget to visit  CookbookCountdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray to see what else is cooking this month!

 

2 comments:

  1. Oh my! I have been looking at this recipe, and am happy you made it. Looks amazing. Gino is absolutely adorable, and love all his TV shows. I have three of his cookbooks!

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  2. Wow, such a delicious spring roll! The filling sounds delicious and like it that the spring roll is baked instead of fried! I only have one of his books and am eyeing his other books as well, too many books on my wish-list. I especially love his pasta recipes and am eyeing his book on pasta, but sadly it is no longer in print!
    Thank you for joining us!

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