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Winter Vegetable Soup | Gennaro Contaldo

from delicious. magazine

Gennaro Contaldo's porchetta

Traditionally in Italy, porchetta is a whole young pig flled with lots of fresh herbs and slow- roasted. Here, chef Gennaro Contaldo uses pork belly for a similar effect.

from olive

Gennaro’s Contaldo’s baked stuffed aubergines – olive magazine

Gennaro’s Contaldo’s baked stuffed aubergines: Growing up, aubergines were plentiful in summer in Italy, and a very popular vegetable in the south. We would slice them and simply grill or bake them, or we’d make the famous melanzane alla parmigiana – sliced and baked in a tomato sauce with mozzarella and parmesan. A nice way with them is to stuff and bake them, as in this recipe. It is delicious served with a salad for lunch or supper

from Travel with Kat

Autumn Pumpkin Risotto Recipe from Gennaro Contaldo

A quick and easy recipe for a vegetarian, pumpkin risotto from celebrity chef, Gennaro Contaldo.

from HOLA


Italian chef Gennaro Contaldo speaks exclusively to HELLO! Online about his relationship with Jamie Oliver and shares three of his Italian pasta dishes

from Jamie Oliver

Gennaro's stuffed porchetta

GENNARO CONTALDO'S STUFFED PORCHETTA [Italy, Regional Umbria] [Gennaro Contaldo] [Jamie Oliver]