Gennaro's Cucina: A cookbook of classic Italian recipes that help to budget during a cost-of-living crisis

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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 just the addition of olive oil, garlic and bay leaves for flavour, this dish really symbolizes the best of the old cucina povera and makes a delicious complete meal.

With t ips 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. Remove from the heat, discard the bay leaves and garlic, then blend the beans until smooth using a handheld stick blender. Most purchases from business sellers are protected by the Consumer Contract Regulations 2013 which give you the right to cancel the purchase within 14 days after the day you receive the item. 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.

Italian master-chef Contaldo, who famously taught Jamie Oliver to cook Italian, recounts his childhood in exquisite detail, matching his recollections to the subject on point … Artfully arranged photographs and some well-worn and much-needed tips round out what will soon be an oft-referred-to classic.

Add the greens and stir-fry over a medium-to-high heat for 2–3 minutes, then season with salt and pepper. 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. 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). The legendary Gennaro Contaldo inducts readers into the wonders of Cucina Povera - hearty meals made with affordable ingredients and encouraging zero waste - in this evocative Italian cookbook boasting delicious dishes.

He is a favourite on Saturday Kitchen, has his own YouTube food channel, and is an ambassador for Citalia, Parmigiano Reggiano and Birra Moretti. For the baked frittata with zucchini, cooks can “use any cheese you have on hand” while the tortellini al magro can be filled with either swiss chard or spinach, depending on personal taste. The duration of the lesson includes the teaching time as well as time taken to enjoy eating what you have made.