Gennaro Contaldo's Verdure

‘When I was growing up in Italy, meat was usually only served on Sunday and we had fresh fish on Friday, so vegetables played a very big role in our diet...when I see a head of broccoli or an aubergine in the fridge, I see meal possibilities. It’s amazing what you can create with such humble ingredients.’

There is so much more to vegetables than a few bland boiled offerings served on the side. In Italy, no one serves plain boiled veg – it is always flavoured or made into something more substantial. In his new cookbook VERDURE, beloved chef Gennaro Contaldo celebrates the huge bounty of vegetables, transforming them from humble side-dish into the hero of the plate.

A broccoli head can easily be turned into a baked pasta dish for four or blended into a soup; aubergines can be stuffed or made into the classic Parmigiana. You really don’t need much to create tasty vegetable dishes and, as long as you have a few basic ingredients in your store cupboard and fridge, effortless and nutritious meals can be rustled up in no time.

And although this book is all about vegetables, it is not solely a vegetarian book as, following in the cucina povera tradition, Gennaro does add a little meat, such as pancetta, Parmesan or maybe anchovies to a few dishes. Most of these can be omitted, if preferred, and he includes suggestions for each recipe so they can be adapted and made 100 per cent vegetarian.

With recipes inspired by his Italian roots and grouped by vegetable family, Gennaro champions the versatility of veg with over 80 meals that are tasty, accessible and cost-effective – packed with punchy flavour.

Buon Appetito!