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. Enjoy the convenience of having The Sunday Post delivered as a digital ePaper straight to your smartphone, tablet or computer. 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. 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.

Gennaro Contaldo - Stylist Italian recipes: 3 affordable meals by Gennaro Contaldo - Stylist

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. He won’t touch out of season fruit and veg flown thousands of miles to give us year-long supermarket produce. “Cherries are everywhere at the moment – when I see them in a shop, I won’t even taste it,” he says. And I hate expiry dates, just smell it, look at it – there’s nothing wrong with it except when it’s rotting. Even if you’ve got some milk left, when it goes sour you’ve got lovely ricotta.” Beautiful, classic recipes made with passion, by the man who taught me everything I know about Italian cooking" His latest book, ‘Gennaro’s Limoni’ published by Pavilion, is a foodie’s must, celebrating and sharing Gennaro’s love of lemons, Italy’s favourite fruit, and recipes that they star in.Contaldo left Italy in 1969 for England where he worked in the kitchen at Barnet General hospital. He married in 1974 and had three children - he later had two more children with his current partner. He briefly established an Italian antiques business before returning to cooking. Contaldo's inspiration to cook in England was partly due to the availability of game and fungi, both important components of Amalfitan cuisine. In media interviews, Contaldo has frequently voiced his enthusiasm for foraged wild food, especially mushrooms. [1] [2] [3]

Gennaro Contaldo recipes - BBC Food Gennaro Contaldo recipes - BBC Food

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.” 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. Before their chat ended, the legendary cook told Chris about how Jamie Oliver gave him a 1996 Jaguar E-Type, 15 years ago. “There was this big ribbon on top of this car. I couldn’t stop crying. It was my dream car when I was young.” This exciting collection of over 80 inspirational recipes to Italy’s most revered fruit – a symbol of Gennaro’s childhood and his Amalfi home. Contaldo later worked for popular London restaurants in St John's Wood, and at Antonio Carluccio's Neal Street Restaurant in London's Covent Garden. He left Neal Street in 1998.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. Having detailed how to make it, he said: “If you are having a picnic, have a slice. It is… hallelujah!” Parmigiana was originally made with aubergines from southern Italy, says Gennaro Contaldo. “Where aubergines are abundant during summer, pumpkin is plentiful during the colder season, especially in rural locations where this autumnal squash provided necessary nutrition for families.” You’ll need: 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 - Wikipedia Gennaro Contaldo - Wikipedia

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. The book's chapters are Rice, Polenta & Grains, Beans & Pulses, Bread, Potatoes, Eggs, Pasta, Vegetables, Meat & Fish, Sweet Treats. Italian chef Gennaro Contaldo’s new book, Gennaro’s Cucina: Hearty Money-Saving Meals From An Italian Kitchen, is out today.The 74-year-old says he throws nothing away. And not only for environmental reasons. In a cost of living crisis, throwing any food away is literally money in the bin. Knowing what you can do with leftovers is the key to cutting your food bill, Contaldo believes. Contaldo grew up in the small village of Minori on the Amalfi Coast, developing his love for food from days he spent hunting with his father and grandfather, and collecting herbs for his mother. He began working in local restaurants at the age of eight.