Promoter’s Details: Specialist Holidays (Travel) Limited t/a Citalia (the “ Promoter”), a member of Travelopia companies, registered in England and Wales under number 00446617 and whose registered office is at Origin One, 108 High St, Crawley, RH10 1BD, UK. With tips and ideas of what to do with leftover, Gennaro’s Cucina squeezes the most from the ‘cucina povera’ ethos’, ensuring that every part of the ingredient, and your budget, is put to good culinary use. 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] In this inspirational cookbook, Gennaro takes you on a culinary journey of regional basic Italian staples and turns them into beautiful meals. With t ips and ideas of what to do with leftovers, Gennaro helps home cooks squeeze maximum use from the 'cucina povera' ethos, turning humble ingredients into nourishing feasts without taste sacrifice. Cucina povera’ is a simple philosophy – turn delicious affordable ingredients into hearty nourishing feasts. In this inspirational cookbook, Gennaro takes you on a culinary journey of regional basic Italian staples and turns them into beautiful meals. With tips and ideas of what to do with leftovers, Gennaro helps home cooks turn humble ingredients into nourishing feasts without taste sacrifice.

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] 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. c. The Promoter reserves the right (in its absolute discretion) to reject entries and disqualify entrants, including without limitation where the Promoter has cause to believe that (i) there has been a breach of these terms and conditions or (ii) the entrant has interfered with the fair running of this Competition, including without limitation by manipulating entries or the results, or has provided false information or has acted unethically in any other way. 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 of 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. Because poor people had limited ingredients available to them, they learnt to value what they had, cook dishes lovingly to make them taste better and really use all their imagination to make dishes go as far as they could. They also learned to preserve food by salting, drying and curing. A lot of Italian food is based on this principle – look at all the delicious cured meats and sausages available in an Italian deli.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.” There was no information, not many people wrote recipes down – I, myself, have a recipe book here,” he says, tapping his head. 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.

While the sauce is bubbling away, heat plenty of vegetable oil in a large, deep frying pan until hot, then add some of the aubergine cubes and deep-fry over a medium-to-high heat until golden brown, about 5 minutes. You’ll need to deep-fry the aubergine in batches, ensuring you reheat the oil between each batch. Remove each batch using a slotted spoon and leave to drain on kitchen paper. 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. Remove the leaves from the dandelion (and the heart if using puntarelle) and save the roots to make a salad (see recipe intro). Take the leaves and blanch them in a pan of boiling water for a couple of minutes until tender. Drain well. Dates: The competition commences on Wednesday 19th April 2023 and closes on Wednesday 3rd May 2023. All entries must be received by before 23.30 (GMT) on the closing date to be valid and entered. 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 learned 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.Cucina povera is the basis from which all our favourite Italian dishes come from. It’s the sort of cooking Gennaro was brought up on and still cooks today. It originated mainly from rural areas, where meals were created using the limited number of ingredients available – either what people grew or what little they could afford to buy. In doing so, they learnt to value what they had and to lovingly cook dishes to ensure they tasted better, using all their imagination to make dishes go as far as they could. Iron Chef America - Served as one of Jamie Oliver's sous chefs during his battle with Mario Batali (2007)

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. 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. It originates mainly from rural areas, where meals were created using the limited number of ingredients available – either what people grew or what little they could afford. In doing so, they learnt to value what they had and to lovingly cook dishes to ensure they tasted better, using all their imagination to make dishes go as far as they could.” 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. 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.

How to make Mary Berry's easy one-pot chicken and red velvet sandwich cake

in batches, ensuring you reheat the oil between each batch. Remove each batch using a slotted spoon and leave to drain on kitchen paper. Step 4 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. In this inspirational cookbook, Gennaro takes you on a culinary journey of simple regional Italian staples and turns them into beautiful meals. With tips and ideas of what to do with leftovers, Gennaro helps home cooks squeeze maximum use from the “cucina povera” ethos, turning humble ingredients into nourishing feasts without sacrificing flavor.

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. For Contaldo, cucina povera is "proper Italian cooking: few ingredients, maximum flavour". And in that vein, "It's not 'poor', actually it means rich in a way".

Ingredients

c. If there is any reason to believe that there has been a breach of these terms and conditions, the Promoter may, at its sole discretion, reserve the right to exclude you from participating in the competition. 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.” The Italians are very proud of whatever they’re making, they express themselves through food. You see them at the table, ‘Try this’, ‘Try that’, they love feeding you.” 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.