whoa whoa! hold on for a sec, Jamie never forgets about his old man, always visits him, makes videos together, and shows a lot of respect. after making a fortune, he never forgets his friends, and people he started with. why so much hate?!
I love Gennaro!! I learned how to cook risotto with pancetta because of him, amazing and inspiring chef. So much personality just like Jamie Oliver. I love both of you! 😘
Thank you for your videos. You remind me of my Poppy-Soletti, a step father that I loved more than my own father. He passed a few years ago when I wasn't in the state. He taught me how to cook but not everything. Your videos help fill the gap Thank You .
My one goal in life is to have as much loving passion for something as Gennaro does with his cooking. Also, maybe to have a house with that view. holy shit.
I love Genarro. He reminds me of a dear friend a long time ago, his name was John Bondesani: " fromme New Yorke". Originally from Sicily. He was a neighbor first and later our landlord in Santa Monica California.A beautiful couple with his wife Theresa. We always had spaggeti with meatballuh on Sunday at their apartment.
@@rosemarlenaspino1639sober I can do a much better job than the one done by Gennaro Contaldo in this video... I imagine he lived far from Italy for too long, and his cooking ideas and techniques stopped at the beginning of the years '90s, at most... but if you think about it, even after several glasses of wine I would cook a risotto much better than Gennaro's in this video...😆
Love how Jamie is so close to his mentor, almost like father and son. And Gennaro speaks to his ingredients like if they were his lover, that's the secret to cooking great food.
Gennaro is the great Entertainer and when Jamie comes along the Show will be perfect. I first watched the Video halfway through and then realized I wasn't in Full Screen. Then I watched again from the Beginning, but Full Screen. So entertaining and a great Recipe. Grazie Mille and thank you so much
Love all the tricks you teach us! I’ve made Every Saturday an Italian day in my house now and made many of your dishes! Never would have until I watch your shows. Love it 💚❤️
I can see why Gennaro is Jamie's mentor...the guy's so passionate about food and its preparation. He has a simplicity about him that honours what he's cooking. Love it.
I absolutely adore this video! I was watching a cooking show and they mentioned that everyone should know how to cook a risotto. I'm going to try this on friday for dinner! You two are definitely inspiring for a wife/inspiring chef. Please keep it up!
Jamie and Genaro - enjoying their friendship with their shared passion and love for cooking and good food - the generation gap makes it even sweeter and almost bromance!
Grazie tanto Genaro! This is my daughter's favourite dish and we had much fun making this. We added some truffle (tartuffo) oil and a few pieces of gorgonzola and speck. Belissimo!
it's so nice seeing italian food just the way it should be made, with real passion and and top quality ingredients! grazie jamie e gennaro, continuate cosi'!!!!
gennaro is the epitome of italianismo! it's taken me many moons but i've finally perfected the art of cooking risotto--thanks to gen and jamie! my favourite dish; filling, delicious, a perfect pauper's supper!
Gennaro...I just made this recipe (already made and was delighted by your tuna-pasta recipe). I must say Sir: you are as close to a cuisine god as anyone can get. I bought that super-expensive rice you use and wasn't happy paying 4 times what I pay for my everyday rice...but boy, now I know where those extra dollars went! There are a lot of great cooks with great recipes out there Sir., but when it comes to few fresh high-quality ingredients, absence of spices in favor of natural flavors and, most importantly and in my humble opinion your own unique "voice", you are amazing. Case in point, this here recipe. Really? Fresh tomato at the end of 20 minutes of cooking? Tasting that fresh tomato and biting into its firm flesh...boy, everybody else cooks, what you do, it's in your own league, reminds me of Sundays at my Italian grandparents' house. Bravo Gennaro. Bravo!
Love these pair.. You can tell they love each other.. Jamie worked in his restaurant when he started out.. I love Italian food.. I went there eat twice a day big meals and bits here and there, I lost weight! When it's made from scratch and with love ❤ it's so much better for you.. Jamie opened my eyes to food when I was young, like reading the back of products.. I only buy sausages that are over 70% meat. Love home made pasta.. !!
Jamie Oliver , with all due respect mate; I think that you totally took over Genaro's moment! It was totally uncalled-for!! I congratulate Gennaro for his patience!
For the people wondering how to make a good (basic) chicken/veggie stock: leaks, onions, tomatoes, parsley, garlic, salt and pepper, chicken bones (lots of them). The rest is up to your own taste. And not cooking it, but "simmering" it near boiling point works like magic. A good stock is not made withing an hour, but takes several hours. Hence the reason why many people now buy a pre-made stock, because preparing it costs time (and fuel, like in electricity or gas, which isn't very cheap now-a-days). First hint: wait until the water is fully boiling to put in the veggies and the chicken bones
No seasoning, no garlic or tomato either as that will thicken the stock. ALL ingredients go into COLD water then bring to the boil and reduce heat. Skim impurities of the top every so often for a minimum of 2 hours. Simmering near boiling point is way too rough, you'll lose a lot of flavour if you boil too hard.
actually you can use pepper or garlic, it's up to your preference. But you should never put salt into a stock till the very end since it reduces the osmotic pressure which you want to take flavour out of the ingredients into the water. But a bit of salt isn't a bad thing, so you can store your stock for a couple of weeks. Also you should never cook a risotto with an unsalted stock, the rice takes up the flavours way better when the water is salted, if you season the risotto at the end, it won't taste as round as when you season the stock. Besides, be experimental, it's your stock, put in whatever you want. I for example store trimming waste (except cabbage) and make my veg stock just with it, some bayleaves and peppercorns. By doing so I can't cut my vegs way more wasteful without any bad conscience
