Stanley Tucci

Stanley Tucci

Stanley Tucci

Language: English

Pages: 268

ISBN: 2:00257203

Format: PDF / Kindle (mobi) / ePub

There is some truth to the old adage “Most of the world eats to live, but Italians live to eat.”

What is it about a good Italian supper that feels like home, no matter where you’re from? Heaping plates of steaming pasta . . . crisp fresh vegetables . . . simple hearty soups . . . sumptuous stuffed meats . . . all punctuated with luscious, warm confections.

For acclaimed actor Stanley Tucci, teasing our taste buds in classic foodie films such as Big Night and Julie & Julia was a logical progression from a childhood filled with innovative homemade Italian meals: decadent Venetian Seafood Salad; rich and gratifying Lasagna Made with Polenta and Gorgonzola Cheese; spicy Spaghetti with Tomato and Tuna; delicate Pork Tenderloin with Fennel and Rosemary; fruity Roast Duck with Fresh Figs; flavorful Baked Whole Fish in an Aromatic Salt Crust; savory Eggplant and Zucchini Casserole with Potatoes; buttery Plum and Polenta Cake; and yes, of course, the legendary Timpano.

Featuring nearly 200 irresistible recipes, perfectly paired with delicious wines, The Tucci Cookbook is brimming with robust flavors, beloved Italian traditions, mouthwatering photographs, and engaging, previously untold stories from the family’s kitchen.

Dream Dinners: Turn Dinnertime into Family Time with 100 Assemble-and-Freeze Meals

Step by Step Cooking: Filipino

How to Be Vegan: Tips, Tricks, and Strategies for Cruelty-Free Eating, Living, Dating, Travel, Decorating, and More

The Best Places Northwest Cookbook: Recipes from the Outstanding Restaurants and Inns of Washington, Oregon, and British Columbia

Asian Bites: A feast of flavours from Turkey through India to Japan















Fresh Tomato Salad, 232, 233 Mediterranean Lentil Salad, 241 Mediterranean Pasta Salad with Arugula and Tomatoes, 108, 109 Mushroom and White Asparagus Salad, 40–41 Pasta Salad Niçoise, 113 Potato Salad, 238, 239 Rice Salad, 189 Roasted Mushroom Salad with Lettuce, Balsamic Vinaigrette, and Parmesan Shavings, 42–43 Seared Tuna with Tomato Bread Salad, 314, 315–16 Sherry Shallot Vinaigrette, 49 String Bean Salad, 235 Summer Pasta Salad, 110, 111–12 Venetian Seafood Salad, 37–38, 39

some Cabernet Sauvignons, southern Rhône wines, and many Australian shirazes. But this category isn’t all over-the-top; there are northern Rhône syrahs with alluring black olive notes and some Zinfandels that have a pleasant spiciness, as do some Nero d’Avola. However, tread carefully when selecting a wine in this category, as some drink more like cocktails than companions for food. Sparkling: Champagne is the best known sparkling wine. The cool climate and chalky soil of this region about a

with a pizza cutter or a sharp knife. Serve immediately. Repeat with any remaining pasta. — SERVES 6 — WINE PAIRING: Sparkling, medium white, and light red VARIATIONS: Smaller pastas, such as penne, ditalini, or fusilli, will not stick together but will fry nicely and may be eaten as individual pieces. white bean antipasto antipasto di cannellini This dish is great served as an antipasto along with several other hors d’oeuvres—a selection of olives, roasted peppers, soppressata, and

finest I’ve eaten. Most are simple to prepare, calling for ingredients that I usually keep in the pantry, such as canned tomatoes, canned tuna, beans, capers, and olives. The portions are modest, with a pound of pasta serving as many as six people. Try them and let them be an inspiration to create your own versions. mediterranean pasta salad with arugula and tomatoes penne con rucola e pomodori I love any dish prepared with arugula—hot or cold. This pasta may be prepared a day in advance.

4 tablespoons (1/2 stick) butter 1/4 cup all-purpose flour 2 cups whole or skim milk Kosher salt and freshly ground black pepper to taste 1/8 teaspoon nutmeg 1 pound Swiss chard, tough stems removed and discarded and leaves coarsely chopped 1 pound farfalle 2 tablespoons olive oil 2 cups Maria Rosa’s Sauce 1/2 cup grated Fontina cheese 1/2 cup grated Jarlsberg cheese 1/2 cup grated mozzarella cheese 1/2 cup finely grated Parmesan cheese 1. Preheat the oven to 350° F. 2. Melt the

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