Prepare good Italian food with minimum effort by letting the oven or hob do the work.
Slow cooking draws out flavours and softens the texture of food to create delicious, impressive, often inexpensive meals with little fuss. There are casseroles and one-pots that slowly simmer to perfection, roasts that tenderize in the oven, soups that quietly bubble away on the hob, puddings such as meringues and fruit compotes, and breads that bake to light perfection. Gennaro is a traditional, rural Italian cook. He uses lots of inexpensive cuts of meat, as well as beans and pulses, which all benefit from slow cooking, so there is plenty for the thrifty home cook to choose from.
This is classic Italian food, such as Roast leg of lamb with baby onions, Rich Tyrolean beef goulash, Lasagne with slow-cooked vegetable ragu and Meringue with zabaglione cream and custard, that takes the hard work out of preparing supper.
About the Author
Gennaro Contaldo was born in Minori in Amalfi. He came to Britain in the late 1960s and worked in several restaurants around the country and in London, where he eventually opened the award-winning Passione. He came to public attention as the chef who inspired Jamie Oliver when they worked together at Antonio Carluccio's Neal Street restaurant. In Spring 2011 he co-presented Two Greedy Italians on BBC2 with Antonio Carluccio and in spring 2012 a second series, Two Greedy Italians Still Hungry, was broadcast. He is the author of several cookbooks, including Let's Cook Italian, also published by Pavilion, Gennaro's Italian Year and Passione.
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