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

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Along with the majority of post-war Italian families, a young Gennaro was raised on a diet harvested on a limited budget.

With tips and ideas of what to do with leftovers, Gennaro helps home cooks turn humble ingredients into nourishing feasts without taste sacrifice.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. Heat through the blended beans mixture, remove the whole garlic gloves and then serve with the greens, drizzled with a little olive oil. Restricted choice of scarce ingredients meant they learnt the value of what they had, how to cook dishes lovingly and use imaginative methods of preservation to make simple dishes go far: including salting, drying and curing.

Remove the leaves from the dandelion (and the heart if using puntarelle) and save the roots to make a salad (see recipe intro). In this inspirational cookbook, Gennaro takes you on a culinary journey of regional basic Italian staples and turns them into beautiful meals. He is a favourite on Saturday Kitchen, has his own YouTube food channel, and is an ambassador for Citalia, Parmigiano Reggiano and Birra Moretti. Gennaro Contaldo's warmth, Italian spirit and sense of fun have led him to be one of the UK's most-loved chefs. You’ll leave with a signed copy of Cucina , a full belly, and the ability to elevate humble ingredients and spend less, without compromising on flavour.With tips 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 sacrificing taste. Heat the olive oil in a large frying pan, add the remaining two garlic cloves and sweat for a minute.