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

£12.5
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Gennaro's Cucina: A cookbook of classic Italian recipes that help to budget during a cost-of-living crisis

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

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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. 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. First make the pasta dough. Place the flour in a mixing bowl or in a heap on a clean work surface, make a well in the centre and break in the eggs. Using a fork, gradually mix the flour and eggs together, then knead with your hands to make a smooth dough. Shape into a ball, cover with a clean, damp tea towel and leave to rest for about 30 minutes, or until required.

Iron Chef America - Served as one of Jamie Oliver's sous chefs during his battle with Mario Batali (2007)If [people] knew how to cook, they would save at least half – at least! I really, really press everyone to learn how to cook because once you’ve learned how to cook, you can go around and use whatever you find in the house.” 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. 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." In 2011 he toured the Italian regions alongside Antonio Carluccio in a four-part series for the BBC, "The Two Greedy Italians". This was followed up by a second series which aired in 2012, "The Two Greedy Italians: Still Hungry".

Contaldo has made cooking appearances on numerous other television shows. On BBC1's Saturday morning show Saturday Kitchen, he set a record of 16.36 seconds for making a three-egg omelette. In 2014 he was also awarded a Guinness World Record for the most ravioli made in two minutes. [6] 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. He learned to cook himself because, simply, everyone did. “Inside my house papa wanted to cook, grandfather wanted to cook, my grandma would cook, my mama would cook, my sister was taught by my grandma. 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.

b. Insofar as is permitted by law, the Promoter, its agents, or distributors will not in any circumstances be responsible or liable to compensate the winner or accept any liability for any loss, damage, personal injury, or death occurring as a result of taking up the prize except where it is caused by the negligence of the Promoter, its agents or distributors or that of their employees. Your statutory rights are not affected. 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] 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. b. For the avoidance of doubt, the winner is solely responsible for all additional costs and expenses associated with the prize not expressly stated herein as included. No compensation will be payable by the Promoter if the winner is unable to use their prize as stated.



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