Gennaro Slow Cook Italian â€œBeautiful, classic recipes made with passion, by the man who taught me everything I know about Italian cooking.â€?
Marketing and Publicity Highlights
The mouth-watering new book from celebrity TV chef Gennaro, one of BBC2’s ‘Two Greedy Italians’ and Jamie Oliver’s mentor Gennaro is one of Italy’s foremost food ambassadors and is much-loved among his peers, readers and TV audience Slow cookers are surging in popularity, with recent reports showing sales have risen by 55 percent over the past couple of years First serialisation in national weekend supplement Gennaro to promote on national daytime TV including BBC1’s ‘Saturday Kitchen’ Online campaign with promotions and recipe extract to feature on ‘Jamie’s Food Tube’ (over 1 million subscribers) as well as Gennaro’s own You Tube Channel (95k subscribers) Gennaro creates menus and trains chefs for the restaurant chain Jamie’s Italian and will participate in book signing events at branches around the country Author interview and feature for regional press syndication through Press Association
Format: 246 x 189 mm Extent: 192 pages Illustrations: 60 colour illustrations Price: £20 Binding: Hardback ISBN: 9781909108905 Publication date: 5 February 2015
Publicity: Komal Patel email@example.com 020 7462 1525 UK book trade sales: Bridget Latimer-Jones Faber Factory Plus firstname.lastname@example.org 020 7927 3809 For all other sales enquiries contact email@example.com 020 7462 1500
Uncorrected extract from Gennaro: Slow Cook Italian, published by Pavilion
Pavilion Books is distributed by HarperCollins Distribution
Contents Introduction Soups Pasta
Light dishes & leftovers Stews
Roasts & pot roasts Breads
Cakes & desserts Preserves Index
Introduction Slow cooking is one of my favourite ways to
have a new gas cooker incorporating stove-
cook: it’s simple, stress-free and allows you to
top and oven in the same unit. Huge green
get on with other things safe in the knowledge
gas cylinders were hauled up the stairs of
that slowly, slowly the stove-top or oven
apartments and attached to the cooker.
is doing its job. Stews and sauces bubble
There was much excitement as people talked
on the hob, a roast cooks in the oven with
about their new ‘American’ gadget that made
herbs gently infusing the meat, breads and
cooking much quicker. The flame was instant
cakes bake, all filling the house with mouth-
and it was no longer necessary to light a fire.
watering smells and creating that special warmth which nothing else can.
Gradually, over the years, supplies of coal and wood were replaced with the cylinders.
It takes me back in time to when – only
Shrewd housewives always kept a spare,
a generation or so ago – everyone cooked
especially during winter and feast times.
on coals and wood. There was no gas or
My grandfather refused to change, and kept
electricity, and food sometimes took all day
the same old range; this is where the family
(or even all night) to cook. Soups gently
got together for Sunday lunches and special
simmered on wood-burning stoves, potatoes
occasions until he died in the early 1980s. At
were baked in the ash from the day’s fire,
the time, I could not believe he would forgo
and whole animals were cooked in
such luxury. It was not until years later, as
an adult and chef, that I looked back with much fondness and nostalgia at that old
My mother, grandmother, aunt and sisters
kitchen range – the romance of the flickering
would leave a ragù or soup very gently
flame, the warmth of a real fire, the smell
bubbling on the hob so that there was always
of burning wood and ash. That’s why, a few
a hot meal ready, whatever time the rest
years ago, I had a rustic kitchen built in my
of the family got home. Delicious cooking
garden with a wood-fired oven and stove;
smells filled the house, giving it that warm
now I can recreate those slow, slow-cooked
and cosy feeling of home and all that is good
dishes of my childhood using copper pans
and wholesome; a bad day at school or work
and terracotta pots, and enjoy the oh-so-
would somehow be soothed away.
wonderful smells of freshly baked bread from the wood oven.
When I was in my teens, people in the village, including my family, were changing their kitchens and the latest trend was to
Spezzatino d’agnello con zucca e zafferano Lamb stew with butternut squash and saffron This hearty lamb stew with butternut squash and potato is full of colour – orange from the squash, yellow from saffron and a hint of red from tomato and chilli. Simple to prepare, this one-pot meal makes a delicious family meal or an informal dinner with friends.
Rub the lamb all over with salt and pepper. Heat the olive oil in a large saucepan, add the meat and brown
700g/1lb 9oz stewing lamb, cut into chunks
on all sides, then remove and set aside.
salt and freshly ground black pepper
Add the onion, garlic and chilli to the pan and sweat for
3 tbsp extra virgin olive oil
a couple of minutes. Return the lamb to the pan, then
1 onion, finely chopped
add the herbs, saffron and tomato. Add the wine and
2 garlic cloves, finely chopped
allow to evaporate. Add the stock, cover with a lid and
1 red chilli, halved lengthways
cook on a very slow heat for 1 hour.
2 sprigs of rosemary 4 small sage leaves
Add the potato and butternut squash and continue to
a pinch of saffron, diluted in 1 tbsp water
cook for 30 minutes. Remove from the heat and leave to rest for a couple of minutes before serving.
2 tbsp canned chopped tomatoes 4 tbsp dry white wine 200ml/7fl oz/scant 1 cup vegetable stock (see page 32) – or use a stock cube 200g/7oz potato, cut into large chunks 400g/14oz butternut squash, peeled and cut into large chunks
For a slow cooker Brown the meat, sweat the vegetables and add the herbs, saffron and tomato as above; add the wine and allow to evaporate. Add 350ml/12fl oz/1½ cups stock and bring to the boil, stirring. Cut the potato and squash into 2.5cm/1 inch chunks. Put the potatoes into a large slow cooker pot, pour over the lamb mixture, press the lamb beneath the liquid and scatter the pumpkin on top. Cover and cook on Low for 8–9 hours. Stir before serving.
Tiella Pugliese con cozze Baked rice with mussels This typical peasant dish from Puglia, the heel of Italy, is said to have Spanish influences. It was often made with ‘poor’, but nourishing, local ingredients, to easily and cheaply feed a large family at the end of a long working day in the fields. It is unclear whether the word tiella derives from the dish it was cooked in or the cooking method. No matter; it has over time become the name of this dish, of which there are many variations, made with vegetables, meat or fish, depending on availability. However, the two main ingredients, rice and potatoes, are always present. This version using mussels comes from Bari, the capital city of the Puglia region. The uncooked rice is scattered over the layers of ingredients and the end result is an interesting type of baked risotto with a lovely subtle seafood flavour.
Preheat the oven to 170°C/325°F/gas mark 3.
250g/9oz fresh mussels, scrubbed, any open or broken shells discarded
Put the mussels in a pan, cover with a lid and cook
2 handfuls of parsley, finely chopped, plus extra to serve
open. Remove from the heat and leave to cool slightly,
1 garlic clove, finely chopped
Combine the parsley and garlic and set aside.
on a high heat for a couple of minutes until the shells discarding any mussels whose shells remain closed.
1 onion, finely sliced salt and freshly ground black pepper
Line an ovenproof dish with the sliced onion, followed
100ml/3½fl oz/scant ½ cup extra virgin olive oil
by half of the parsley mixture, sprinkle with salt and
250g/9oz potatoes, peeled and thinly sliced
with half of the potatoes, the mussels, tomatoes,
250g/9oz cherry tomatoes, halved
mixture. Sprinkle with the pecorino, then scatter in
10g/¼oz pecorino (romano) cheese, grated
the raw rice, the remaining potatoes and the remaining
150g/5½oz/¾ cup arborio rice
pepper and drizzle with 2 tablespoons olive oil. Cover 2 tablespoons olive oil and the remaining parsley
olive oil. Pour in 400ml/14fl oz/1²⁄³ cups water, ensuring you cover all the ingredients – you may need less or more water. Cover with foil and bake for 1¼ hours, until the potatoes are very tender when pierced with a skewer. Serve hot, sprinkled with parsley.
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, Gennaro’s Italian Year and Passione.
Praise for Gennaro Contaldo:
‘This hero of Italian cooking has released another collection of essential recipes for those wishing to imitate the Amalfi family dinner table’ Italia magazine on Gennaro: Let’s Cook Italian ‘Recipes that will become firm favourites with everyone who tries them’ BBC Good Food magazine on Gennaro: Let’s Cook Italian
A classic Italian cookbook and kitchen essential, Gennaro: Slow-Cook Italian brings together more than 100 mouth-watering recipes for rich soups and stews, slow-cooked pasta sauces, braised meats, tender roasts, soft breads and sticky desserts and sweets. Unfussy, effortless and often inexpensive, the gutsy and sumptuous dishes are mostly quick to prepare, and let the oven or slow-cooker do the work â€“ so you donâ€™t have to.
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Published on Oct 24, 2014
"Beautiful, classic recipes made with passion, by the man who taught me everything I know about Italian cooking." – Jamie Oliver Gennaro sh...