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 taste sacrifice. This simple but highly nutritious dish originates from rural Puglia where two main ingredients – fava beans and wild chicory – are widely available. 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. 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.

In this inspirational cookbook by the much-loved Italian chef and personality, Gennaro takes you on a culinary journey of regional basic Italian staples and turns them into beautiful meals. I can still remember the delight of eating my first Amalfi lemon whole, it was about the time I met Gennaro. 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. With tips and ideas of what to do with leftovers, Gennaro helps home cooks turn humble ingredients into nourishing feasts without taste sacrifice. 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.Recently I had no inspiration for what to cook - I opened this book to a random page (Pasta e Piselli Cremosi - Creamy pasta with peas) and made it from what we had in the house, and it was perfect - it is now a.

Next up, you’ll rustle up Pasta e piselli cremosi (creamy pasta with peas), before cracking on with your main course – Sgombro alla pizzaiola (mackerel fillets cooked in a tomato, caper and oregano sauce). Place them in a saucepan, cover with plenty of fresh cold water, add the bay leaves and three garlic cloves, then bring to the boil and cook, partially covered, over a medium heat for about 45 minutes, until the beans are cooked through and tender. Along with the majority of post-war Italian families, the young Gennaro was raised on a diet harvested on a limited budget.Accessible, easy to follow, and full of some fantastic seasonal recipes … there’s something to suit every mood, occasion and skill set. A glorious update of a modern classic – full of colourful recipes that evoke Italian life at its most enticing. Discover the art of transforming basic ingredients into inventive culinary creations, embracing a seasonal approach, and optimizing your budget for a richer dining experience. 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 taste sacrifice.

Within the pages of this inspiring cookbook, Gennaro escorts you through the fundamentals of regional Italian staples, transforming them into exquisite meals. He regularly appears on Saturday Kitchen and more recently his own TV series, “Two Greedy Italians” on PBS. Ben Guterson makes excellent use of his trademark ability to create puzzles and conjure clues in this innovative tale that pits clever and intrepid preteens against dark forces, dodgy family secrets and dastardly adults. 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.A wonderful and welcome addition to the canon of Italian cuisine, filled with gorgeous photography … Focusing on Italian cucina povera, or the cuisine of the poor, celebrated chef Contaldo (Gennaro’s Limoni) offers up simple but hearty dishes to prepare … Expanding on the concept of not wasting food, Contaldo also offers suggestions for using up leftovers. To access your ebook(s) after purchasing, you can download the free Glose app or read instantly on your browser by logging into Glose. If you can get dandelion or puntarelle from your greengrocer, remember to remove the heart, which you can then use in a salad (see Insalata di Cuore di Cicoria recipe on page 129). Gennaro, having grown up in post-war Italy with a limited budget, shares a culinary heritage with countless Italian families.

Offering valuable insights into handling leftovers, he empowers home cooks to extract the utmost from the ‘cucina povera’ philosophy, converting modest ingredients into nourishing feasts without compromising on flavor. He is a favourite on Saturday Kitchen, has his own YouTube food channel, and is an ambassador for Citalia, Parmigiano Reggiano and Birra Moretti.I have followed a lot of Gennaros food tube recipes, but find this book lacking in addressing the subject - 'saving money and using every scrap'.