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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.
physically but spiritually, and to us, the creation of a great meal is perhaps the ultimate artistic endeavor. Edible art. There is some truth to the old adage “Most of the world eats to live, but Italians live to eat.” My parents instilled in my sisters and me a great respect for our heritage and its traditions. Consequently, in my work I feel it is necessary to explore and celebrate from whom and where I come. The film Big Night was born partly from this need. In writing it with my cousin
chop the chicken breast. Transfer to a small bowl and add the egg, parsley, bread crumbs, cheese, and salt and pepper to taste. Stir with a fork to combine into a soft mixture. 4. Use a 1/2-teaspoon measuring spoon to scoop out a small portion of the mixture and roll between the palms of your hands to form small, 1/2-inch balls. Continue rolling until all of the mixture has been made into meatballs, setting finished ones on a wax paper–lined plate or cutting board as you proceed. This recipe
leaves Kosher salt and freshly ground black pepper 1. Bring a large pot of salted water to a boil. Cook the pasta until al dente, following the package instructions. 2. Meanwhile, warm 1/4 cup of the olive oil in a large sauté pan set over medium-high heat. Add the garlic and cook to flavor the oil but do not brown, about 2 minutes. Add the shrimp and cook, stirring constantly, until they turn pink, about 1 minute. Add the wine and simmer, allowing the shrimp to absorb the wine, about 1
we have used the other pan?” “Will it crack when we flip it over?” “Is it cool enough to slice?” “Is it as good as the last one we made?” “Next time . . .” I can imagine generations of Tuccis past, present, and future asking those same questions, and that adds to my enjoyment of timpano. You may want to consider following my parents’ example and make the preparation of the timpano into a family affair. They each take responsibility for different components. My mother cooks the Tucci Ragù Sauce,
11/2 cups warm chicken broth 21/2 teaspoons kosher salt Freshly ground black pepper 2 large egg yolks 1. Remove the tough outer leaves of the artichokes. Trim 1/4 inch off the tops of the artichokes and discard. Cut the artichokes in half. Remove any of the fine choke from the center and discard. Slice each half lengthwise into 1/4-inch-thick slices. Place in a bowl of cold water mixed with 1 tablespoon of the lemon juice. Set aside. (Skip this section if using frozen or canned artichokes.)