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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.

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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

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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.

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from HOLA

HELLO!

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

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from Jamie Oliver

Gennaro's stuffed porchetta

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

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