Hey guys. So me and Gennaro have spent the last couple of years traveling around Italy
having the most incredible experience learning from Nonnas.
From the north to the south, from the mountains to the islands, it's been amazing.
So, those dishes have really changed and inspired us
and here are some of the recipes that I think you're gonna love.
This sensational melt-in-your-mouth chicken and aubergine pot roast
serenades you with the island's flavours and hits the ultimate high note with this light
and zesty couscous, that soaks up all of those juices.
When the chicken turns brown and crispy whip it out of the pan.
You've got some colour on the aubergines.
Next, I've gone for three whole chilies and two cloves of garlic.
Cinnamon, extra flavour, that lift!
Throw in the onions followed by a good handful of capers.
Look at the colours!
Add the tomatoes, chicken and aubergine and let those flavours harmonise.
Get it all around each other.
Pine nuts go in.
So, this beautiful thing goes in the oven until the meat just falls off the bone of the chicken.
Come on!
Oh my god!
Ahh look at that.
I think this would be amazing on a Sunday for a big gathering, a dinner party.
It's a brilliant feasting dish.
You can talk, I'm eating.
This grilled squid with a lively caper salsa is super-easy.
Gennar's gonna get a couple of lemons,
top up with the same amount of extra-virgin olive oil,
throw in three cloves of chopped garlic and a fresh chili.
The next ingredient will be capers, look at those.
Next mash our four anchovies to give the salsa an amazing depth of flavour
and for texture add a handful of chopped pistachios.
The last thing that we're going to do to this salsa...mint.
We're gonna chop that up... so fresh.
Top up with oil and give it a whirl.
I've got the squid here,
I'm just gonna score the squid at an angle and you simply go crisscross.
Straight on.
This baby's ready in a minute.
Look at that. Come on.
It goes in
to our little dressing here.
The tomatoes,
are like your edible plate.
The squid is so tender
and the capers are so fresh.
The chili gives it that lovely little hum.
Delicious.
My easy peasey homemade pasta,
is perfectly designed to hold my vibrant fresh broccoli and tangy cheese pesto.
Two big handfuls of this beautiful durum wheat flour
and we want to kind of make a nice dough.
Take little bits like this and we're gonna roll it like this.
Then you take your little fingers and you just dig it in and then you pull it towards you.
Now the sauce, it's using a fantastic typical broccoli of this area.
Of course you could use regular broccoli back home.
I've got some anchovies here. Now look using anchovies,
it's kind of like a seasoning.
It is.
Just fry up the anchovy, garlic and chili for a couple of minutes, then in with the broccoli.
Straight in.
Splash of water.
While the pasta cooks take your softened broccoli
and roughly smash it up to make a wonderful warm pesto.
Just a little cheese in, right.
Extra virgin olive oil just to loosen.
Go on Genar, a little olive oil.
Just a little bit of olive oil.
My pasta and pesto work in harmony
to showcase that beautiful fresh broccoli.
What you waiting for?
Every family needs a one-pot wonder,
so I've come up with a beautiful fish stew
that's packed to the rafters with fresh Puglian produce.
This is a triumph of a dish.
I know you're gonna love it.
Onions first. The celery. It doesn't matter if it's erratic, twist it around like that.
One clove of garlic, the potato here and then I'm gonna use a little chilli, fresh or dried, its all good
and then some parsley.
For a splash of colour, whack in some fresh courgettes.
I now need flavour, that is like the most amazing stock cube right there.
Just a little white wine, half a glass.
We go in with some beautiful passata.
Let's put this on top right.
I'm using fresh mussels to ramp up the taste,
plus clams and a handful of peas.
Squid is a funny one isn't it Genar.
You either want to cook it quick or long.
Yep.
The clams, the mussels, the squid they need three minutes max.
Oh my goodness me!
Look at the colours Gennaro!
Wow.
Oh my god.
Cooking with all these fresh ingredients in one pot
has created layer, upon layer of mind-blowing flavour.
What a feast!