Gennaro’s Italian essentials

Extra-virgin olive oil, for dressing Olive oil or vegetable oil, for frying Dried pasta – a selection of long and short varieties Dried chilli (hot red pepper) flakes Capers Sea salt and black pepper Vegetable stock (bouillon) Red- or white-wine vinegar Green and black olives Natural breadcrumbs Wine – red and white Pesto Plain (all-purpose) flour

FRIDGE

Cheese – ricotta, mascarpone, parmesan, mozzarella (bufala) Pancetta or bacon, prosciutto – this usually has a good use-by date and is handy to keep for a quick antipasto or snack Organic free-range eggs

FREEZER

Peas Broad (fava) beans Berries Homemade tomato sauce

Edi Edited d extract from f Gennaro’s G Fast Cook Italian: From Fridge To Fork In 40 Minutes Or Less (Pavilion Books, $39.99)