Jamie Oliver's pal Gennaro Contaldo cooks up a perfect pumpkin sauce to go with fresh farfalle pasta. Loads more at www.JamieOliver.com For more nutrition info, click here: jamieol.com/D3JimM
Reminds me of the good times when I lived at home with my Mum and Dad. They were both wonderful cooks. We always had everything fresh. We ate like kings and queens. I really miss them times.
Gennaro, you are an amazing cook! I really love the way you open yourself up and invite us into your world. You live in a beautiful country and your passion for food pours through the screen. Thank you for sharing all that you do!
just did this recipe and have to say IT'S SO FREAKING AWESOME! way better than I thought it would be (and I had some pertty big expectations already) Gennaro, you are the man!
I made this last night with orecchiette, otherwise following the recipe to a T. It was amazing. The rosemary gives fantastic flavour to the dish. Gennaro's recipes ALWAYS work.
Gennaro makes everything look soo easy n simple to encourage you to try his recipie. I like the way he cooks wh mismatched pots n pans n utensils to look more homie n make you feel at ease. No need for fancy cookwear when you kno how to cook ♥️♥️
♡ true if we put ❤ on everything we do , then the outcome is perfect...his passion for cooking is profound plus he is so down to earth and fun to watch
Am I the only one who'd MUCH more prefer to see Gennaro do his thing in Italian, with subtitles? I want to hear him go bonkers over his cooking, in Italian! :D
just made this using butternut squash instead of pumpkin--che buono! makes a change from the usual tomato or cream based pasta dishes. next time i am going to add a little pancetta and a splash of white wine my oh my! ;)
The pumpkin he is using is an Italian variety that is sold in America as "Long of Naples squash". It is a type of butternut which they'd refer to as a winter squash. But here in Australia and most places in Europe we call all the mature fruits pumpkins :P
Hi Gennaro. I absolutely love this Pumpkim Sauce. I made this for some friends and they were very pleased. I added some Melanzane, and it was glorious. I´d like to watch you cooking pasta alla norma.
Good olive oils are "extra-virgin olive oils", typically made from Mediterranean olives (the biggest producers are Spain, Protugal, Greece and Italy. Since Gennaro is Italian he probably uses Italian oils). If you are looking for the vey best you have to look for "first cold pressed" labels and certifications like P.D.O., P.G.I. or T.S.G
