Gennaro's Cucina: A cookbook of classic Italian recipes that help to budget during a cost-of-living crisis

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He learned to cook because, everyone did. “Inside my house papa wanted to cook, grandfather wanted to cook, grandma would cook, my mama would cook, my sister was taught by my grandma. Cucina povera’ is the food that traditionally fed the poor of Italy yet remains the basis of most Italian dishes we love to eat today. It’s a simple philosophy – delicious, hearty meals using accessible and affordable ingredients. Encouraging an ethos of zero waste, Gennaro’s Cucina ensures that every part of the ingredient, and your budget, is put to good culinary use.

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Gennaro explained: “He’d just come out from college. Don't forget, Jamie’s very talented, and also he used to cook since he was a little child, because his mother and father had the restaurant, a pub. So, one way or the other, he was there. Born in Minori on the Amalfi Coast, Gennaro’s quintessentially Italian spirit and positive nature has made him a TV favourite. He regularly appears on Saturday Kitchen as well as his own TV show, the highly successful Two Greedy Italians, BBC2. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue to bake for a further 15 minutes until the cheese has melted and has taken on a golden brown colour. Remove from the oven and leave to rest for about 10 minutes before serving. Having detailed how to make it, he said: “If you are having a picnic, have a slice. It is… hallelujah!”Classic Italian cooking, at its very heart, is cost-effective. The basis of many of the most famous dishes is known as “cucina povera” literally translating to “poor kitchen” or “poor cooking”. The chef says: “There was not much, so whatever you had you cooked in many different ways and nothing used to be thrown away.”

Gennaro Contaldo tells Chris Evans about his new cookbook Gennaro Contaldo tells Chris Evans about his new cookbook

The book's chapters are Rice, Polenta & Grains, Beans & Pulses, Bread, Potatoes, Eggs, Pasta, Vegetables, Meat & Fish, Sweet Treats. In April 2003, Contaldo published his first cookbook, Passione, which is dedicated to the Amalfitan style of cooking. The cookbook won 'Gourmand World Cookbook - Best Italian Cuisine Book' for 2003. His second book, Gennaro's Italian Year, was published in September 2006. His third book, Gennaro's Italian Home Cooking, was published in September 2008, and his fourth, Gennaro's Easy Italian, was published in March 2010. His most recent book, "Panetteria: Gennaro's Italian Bakery", was published in September 2016. If people knew how to cook, they would save at least half – at least!” he says. “I press everyone to learn how to cook because once you’ve learned how to cook, you can use whatever you find in the house.” Iron Chef America - Served as one of Jamie Oliver's sous chefs during his battle with Mario Batali (2007) Italian chef Gennaro Contaldo’s new book, Gennaro’s Cucina: Hearty Money-Saving Meals From An Italian Kitchen, is out today.

Gennaro Contaldo OSI ( Italian pronunciation: [dʒenˈnaːro konˈtaldo]; born 20 January 1949) is an Italian chef known for his association with his British protégé, Jamie Oliver, and his partnership with fellow Italian chef Antonio Carluccio and their BBC Two television series Two Greedy Italians. Gennaro Contaldo puts a bowl of penne in front of me. “Eat! Enjoy it!” he says. It’s 10am, but you don’t turn down pasta at an Italian chef’s house – no matter what time it is. Gennaro Contaldo is widely known as the Italian legend who taught Jamie Oliver all he knows about Italian cooking and is one of the UK’s best-loved chefs, as well as being author of a dozen best-selling Italian recipe books. On working with the young Jamie Oliver, the Italian chef said: “He was already talented. He knew what he was doing. Gennaro has worked in some of London’s most popular restaurants, such as the late Antonio Carluccio’s ‘Neal Street Restaurant’. In 1999 he opened his own restaurant ‘Passione’ in Charlotte Street, London, which was awarded Best Italian restaurant in 2005.

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Heat plenty of vegetable oil in a deep frying pan until hot, then add the pumpkin slices (you may need to do this in batches, depending on the size of your pan) and deep-fry for a couple of minutes on each side. Remove using a slotted spoon and drain on kitchen paper to absorb the excess oil.Along with the majority of post-war Italian families, a young Gennaro was raised on a diet harvested on a limited budget. Restricted choice of scarce ingredients meant they learnt the value what they had, how to cook dishes lovingly and use imaginative methods of preservation to make simple dishes go far: including salting, drying and curing. In an era of excessive convenience and disposable food waste, Gennaro’s Cucina could not come at a better time – you will learn how to use simple ingredients in inventive ways, eat seasonally, spend less and, ultimately, eat better. Jamie Oliver and Gennaro Contaldo cook up Guinness World Records double for new YouTube channel launch". Guinness World Records. 22 January 2013 . Retrieved 4 January 2021. Contaldo opened the Passione restaurant, in Charlotte Street, London, in 1999. Passione was awarded 'Best Italian Restaurant 2005' by the Tio Pepe Restaurant Awards. Passione closed in March 2009 due to decreased business as a result of the late-2000s recession. [4] Enjoy the convenience of having The Sunday Post delivered as a digital ePaper straight to your smartphone, tablet or computer.