Two Greedy Italians by Antonio Carluccio and Gennaro Contaldo

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Notes about Recipes in this book

  • Gennaro's sea bream (Il dentice di Gennaro)

    • consortiumlibrary on November 05, 2016

      Capers, olives, anchovies, garlic, tomatoes & fish: we loved it. Sauce was quick & easy, altho served 3. For 4, up sauce. Used 6 anchovy fillets & 4 cloves garlic; next time use 8 anchovy fillets and red pepper flakes. 3 T olive oil was plenty. Used boneless skinless Alaska rockfish (3 x 135g ea). No patience to bake fish, so took out of marinade, seasoned with s&p, dredged in flour & pan fried 2 min a side. It was perfect. Since didn't bake, used 100ml wine. Loved lemon juice marinade; it sweetened fish flavor (don't marinate <30 min). Used pitted baked Kalamata olives (75g since pitted); next time halve them. Will definitely make again. Side: green beans sauteed w/ garlic & basil. Recipe online: UPDATE: Used leftovers for excellent fish cakes. Removed breading, mashed up fish w/ 1T mayo, 1T yogurt, 2 T minced red onion, garlic, 1/4 c Panko, 1 egg & 1/3 c leftover sauce. Chilled, coated w/ Panko, pan-fried. So good.

  • Sliced roast potatoes with tomato, oregano and basil (Patate arraganate)

    • Breadcrumbs on April 01, 2013

      p. 147 - This is my new favourite potato casserole and I can only imagine how amazing it will be in the summer with garden fresh vegetables and basil. Prep was especially simple as I used my mandoline for all the slicing. Potatoes and red onions are sliced thinly then layered in a casserole that’s been coated w evoo. Layered in this order are: potatoes, dried oregano, salt and pepper, fresh basil leaves, onions, halved cherry tomatoes, a drizzle of oil. Layers are then repeated. I ended up w 3 layers of each. This bakes for 45 mins in a 360F/180°C oven. The aromas are intoxicating. I could have made a meal of this dish without any accompaniments. It really was delicious and different. This was the first dish I’ve made from the book but rest assured, I’ll be spending more time w it now. Photos here:

    • joneshayley on May 22, 2017

      Very nice and very easy. Served with just a few slices of prosciutto and extra basil leaves to finish for freshness

  • Fresh white wine pasta ribbons with mushrooms (Tagliatelle al vino bianco con funghi)

    • JoanN on June 07, 2014

      Excellent. Especially with homemade pasta. Use some porcini water for the broth. Maybe too much liquid?

  • Soup of spring greens and pork (Minestra maritata)

    • Gio on May 13, 2013

      Batavia Arrack van Oosten, Sugarcane Spirits Specialty, 50% Alc./Vol. (100 proof), Product of Indonesia & Netherlands, Original B.A.M. Arrack, O.G.L. & K.W.T. Distilleries. Unique for its ability to both add depth and lift the aromas of citrus and chocolate.

  • Ricotta and lemon tart (Torta di ricotta e limone)

    • creeker on July 11, 2014

      Online recipe available at

  • Lamb with fresh peas (Agnello con piselli freschi)

    • saladdays on November 11, 2012

      I saw Genarro cooking this recipe on the TV series that goes with the book and I wanted to try it as soon as I could. It is a simple dish that tastes as good as it looks. Don't omit the anchovies as they really are the 'secret' ingredient that add a depth of flavour to the lamb.

  • Fresh basil sauce (Pesto)

    • saladdays on September 26, 2013

      A very good basic pesto recipe, the proportions of the ingredients are just right. Easy to make and even easier if you use a food processor rather than the suggested pestle and mortar.( Sorry, Antonio & Gennaro!)

  • Potato gnocchi with tomato and mozzarella (Gnocchi alla Sorrentina)

    • KarinaFrancis on July 11, 2020

      We only made the gnocchi (using a different sauce). They were light and fluffy, like little pillows. I didn’t use all of the flour, probably 200g of it and the dough seemed firm enough. It makes a lot, so hopefully they freeze well. Update: the frozen gnocchi didn’t suffer too much from being frozen, worth doing again

    • joneshayley on May 03, 2015

      Gorgeous recipe, worth the effort.

  • Nettle soup (Creme di ortica)

    • lils74 on May 02, 2020

      It's a bit strange to comment on this recipe when I made it without the title ingredient--nettles--but it was so good I really did want to say so. I chose this as I wanted to make arugula (rocket) soup yesterday and this was the only recipe that came up when I searched my bookshelf. I used a pile of rocket I had instead of the rocket and nettles; I also didn't have pancetta, but I can imagine it would make it even more delicious. I didn't blend it quite enough so it was a little fibrous, but it was amazingly tasty. Fresh and green and yet, I don't know how, amazingly creamy despite containing no dairy. (I also used chicken stock as I didn't have vegetable stock, and tossed in some fresh peas I had. Today the leftovers were as good if not better when I reheated it with a little cooked pasta tossed in. Don't skip the cheese, it really adds something, as I noticed on tasting it before and after. This is a recipe I will come back to.

  • Ricotta dumplings with tomato and basil sauce (Ndundari con salsa di pomodoro e basilico)

    • danielis on March 06, 2018

      The most delicious ricotta dumplings I've ever made or eaten. The sauce is so delicious even if you want to just make that - perfect on any pasta!

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Reviews about this book

  • Gourmet Chick

    The book is fantastic and just makes you want to hop on the closest plane to Italy. Antonio and Genarro have included lots of simple and traditional Italian recipes from their childhood...

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1844009424
  • ISBN 13 9781844009428
  • Linked ISBNs
  • Published Mar 18 2011
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing

Publishers Text

Over 30 years ago Antonio Carluccio and Gennaro Contaldo separately left their native Italy for Britain where, in time, they met, worked together and established themselves as leading authorities on Italian cooking. In this compelling book - written to accompany the primetime BBC series - the two old friends have embarked upon an amazing journey back to their homeland to reconnect with their culinary heritage, explore past and current traditions and reveal the very soul of Italian gastronomy. Containing over 100 mouthwatering recipes, this extraordinary book goes beyond the cliches to reveal real Italian food, as cooked by real Italians. It includes an intriguing combination of classic dishes and ingredients as well as others showcasing the changes in style and influences that have become a part of the Italy of today. Reflecting the insights of both men into Italy then and now, Carluccio and Contaldo's return captures the essence of its authors - their humour, their wisdom, their curiosity and, most significantly, their shared passion for good simple food. It is an essential book for anyone with a genuine interest in Italian food.

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