Stanley Tucci’s Favorite Dinner Recipes: A Culinary Journey
Stanley Tucci, the celebrated actor, writer, and food enthusiast, has captivated audiences not only with his performances but also with his deep passion for Italian cuisine. His CNN series, “Searching for Italy,” and his cookbook, “The Tucci Cookbook,” offer a glimpse into his culinary world, filled with simple yet flavorful dishes that celebrate fresh ingredients and time-honored traditions. This article explores some of Stanley Tucci’s favorite dinner recipes, providing detailed instructions and tips to recreate these authentic Italian meals in your own kitchen. Get ready to embark on a culinary journey inspired by one of Italy’s most devoted ambassadors.
## 1. Spaghetti alla Nerano: A Zucchini Lover’s Dream
Spaghetti alla Nerano is a dish that hails from the Amalfi Coast, specifically the small village of Nerano. It’s a testament to the beauty of simplicity, relying on just a few key ingredients to create a deeply satisfying and flavorful pasta dish. The star of the show is zucchini, which is fried until golden brown and then tossed with spaghetti, provolone del Monaco (or a similar aged provolone), Parmesan cheese, butter, and basil. Tucci’s love for this dish is well-documented, and it’s a must-try for any pasta enthusiast.
**Ingredients:**
* 1 pound spaghetti
* 4 medium zucchini, thinly sliced
* 1 cup olive oil, plus more for drizzling
* 4 ounces provolone del Monaco (or aged provolone), grated
* 2 ounces Parmesan cheese, grated
* 4 tablespoons butter
* 1/2 cup pasta water, reserved
* 1 bunch fresh basil, leaves torn
* Salt and freshly ground black pepper to taste
**Instructions:**
1. **Prepare the Zucchini:** Wash and thinly slice the zucchini into rounds, about 1/8 inch thick. You can use a mandoline for even slicing, but a sharp knife works just as well.
2. **Fry the Zucchini:** In a large skillet, heat the olive oil over medium-high heat. Working in batches, fry the zucchini slices until they are golden brown and slightly crispy. Be careful not to overcrowd the pan, as this will lower the oil temperature and result in soggy zucchini. Remove the fried zucchini with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Season with salt.
3. **Cook the Spaghetti:** While the zucchini is frying, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta water before draining.
4. **Create the Sauce:** In the same skillet you used to fry the zucchini, melt the butter over low heat. Add the grated provolone and Parmesan cheese and stir until they begin to melt and form a creamy sauce. Add a little of the reserved pasta water to help the cheese melt smoothly and prevent it from clumping. Season with pepper.
5. **Combine and Serve:** Add the cooked spaghetti to the skillet with the cheese sauce. Toss well to coat the pasta evenly. Add the fried zucchini and torn basil leaves and continue to toss until everything is well combined. If the sauce is too thick, add a little more pasta water to loosen it up.
6. **Serve Immediately:** Serve the spaghetti alla Nerano immediately, drizzled with a little extra olive oil and garnished with more fresh basil, if desired. Enjoy this creamy, cheesy, and zucchini-filled delight!
**Tips for Success:**
* **Use High-Quality Ingredients:** The quality of the ingredients will significantly impact the flavor of this dish. Use fresh, ripe zucchini, high-quality cheeses, and good olive oil.
* **Don’t Overcrowd the Pan:** When frying the zucchini, work in batches to ensure that they cook evenly and become golden brown. Overcrowding the pan will lower the oil temperature and result in soggy zucchini.
* **Reserve Pasta Water:** The starchy pasta water is essential for creating a creamy sauce. Don’t forget to reserve some before draining the spaghetti.
* **Adjust the Sauce:** If the sauce is too thick, add more pasta water to loosen it up. If it’s too thin, cook it for a few more minutes to allow it to thicken.
## 2. Pasta e Fagioli: A Hearty and Comforting Soup
Pasta e Fagioli, meaning “pasta and beans,” is a classic Italian soup that’s both hearty and comforting. It’s a staple in many Italian households, and each region has its own unique variation. Tucci’s version likely emphasizes fresh ingredients and a rich, flavorful broth. This is a great way to use pantry staples and create a satisfying meal.
**Ingredients:**
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 1 (28-ounce) can crushed tomatoes
* 6 cups vegetable broth (or chicken broth)
* 1 cup dried cannellini beans, soaked overnight and drained
* 1 cup ditalini pasta (or other small pasta shape)
* 1/2 cup grated Parmesan cheese, plus more for serving
* 2 tablespoons chopped fresh parsley
* Salt and freshly ground black pepper to taste
* Optional: 1/4 cup pancetta, diced
**Instructions:**
1. **Sauté the Vegetables:** In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
2. **Add Tomatoes and Broth:** Stir in the crushed tomatoes and vegetable broth. Bring to a simmer and cook for 15 minutes to allow the flavors to meld.
3. **Add Beans:** Add the soaked and drained cannellini beans to the pot. Bring back to a simmer and cook for 1-1.5 hours, or until the beans are tender. If using an Instant Pot, cook on high pressure for 25 minutes, followed by a natural pressure release.
4. **Blend (Optional):** For a creamier soup, use an immersion blender to partially blend the soup. This is optional, but it will give the soup a smoother texture.
5. **Add Pasta:** Add the ditalini pasta to the pot and cook according to package directions until al dente. Be sure to stir occasionally to prevent the pasta from sticking to the bottom of the pot.
6. **Finish and Serve:** Stir in the grated Parmesan cheese and fresh parsley. Season with salt and pepper to taste. Serve hot, garnished with more Parmesan cheese and a drizzle of olive oil, if desired.
**Optional: Add Pancetta:**
1. If using pancetta, cook it in the pot before adding the vegetables. Cook until crispy, then remove and set aside. Leave the rendered fat in the pot to sauté the vegetables.
2. Crumble the cooked pancetta and sprinkle it on top of the soup before serving.
**Tips for Success:**
* **Soak the Beans:** Soaking the dried beans overnight will help them cook faster and more evenly. If you don’t have time to soak them, you can use canned cannellini beans instead. Just be sure to rinse and drain them before adding them to the soup.
* **Use Good-Quality Broth:** The broth is the base of the soup, so use a good-quality vegetable or chicken broth for the best flavor.
* **Adjust the Consistency:** If the soup is too thick, add more broth to thin it out. If it’s too thin, simmer it for a few more minutes to allow it to thicken.
* **Make it Vegetarian:** This soup is naturally vegetarian, but you can easily make it vegan by omitting the Parmesan cheese or using a vegan Parmesan substitute.
## 3. Chicken Scarpariello: A Sweet and Sour Delight
Chicken Scarpariello is a classic Italian-American dish that combines chicken with sausage, peppers, onions, and a sweet and sour sauce. It’s a hearty and flavorful dish that’s perfect for a family dinner. Tucci’s version likely incorporates fresh herbs and high-quality ingredients to elevate the flavors.
**Ingredients:**
* 2 tablespoons olive oil
* 6-8 bone-in, skin-on chicken pieces (such as thighs and drumsticks)
* 1 pound Italian sausage, cut into 1-inch pieces
* 1 large onion, sliced
* 2 bell peppers (any color), sliced
* 4 cloves garlic, minced
* 1/2 cup chicken broth
* 1/4 cup white wine vinegar
* 2 tablespoons brown sugar
* 1 tablespoon Dijon mustard
* 1 tablespoon chopped fresh rosemary
* 1 tablespoon chopped fresh oregano
* Salt and freshly ground black pepper to taste
* Optional: 1/4 cup pepperoncini peppers, sliced
**Instructions:**
1. **Brown the Chicken:** In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper. Working in batches, brown the chicken on all sides until golden brown. Remove the chicken from the skillet and set aside.
2. **Brown the Sausage:** Add the Italian sausage to the skillet and cook until browned on all sides. Remove the sausage from the skillet and set aside.
3. **Sauté the Vegetables:** Add the sliced onion and bell peppers to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. **Make the Sauce:** In a small bowl, whisk together the chicken broth, white wine vinegar, brown sugar, Dijon mustard, rosemary, and oregano. Pour the sauce over the vegetables in the skillet. Bring to a simmer.
5. **Combine and Simmer:** Return the chicken and sausage to the skillet. Arrange the chicken and sausage in a single layer. Bring the sauce back to a simmer, then reduce the heat to low, cover, and cook for 30-40 minutes, or until the chicken is cooked through and the sauce has thickened.
6. **Finish and Serve:** If using pepperoncini peppers, add them to the skillet during the last 10 minutes of cooking. Taste and adjust seasoning as needed. Serve hot, spooning the sauce and vegetables over the chicken and sausage. Serve with crusty bread or roasted potatoes.
**Tips for Success:**
* **Use Bone-In, Skin-On Chicken:** Bone-in, skin-on chicken pieces will provide the most flavor and moisture to the dish. You can use a combination of thighs and drumsticks, or use a whole chicken cut into pieces.
* **Don’t Overcrowd the Pan:** When browning the chicken and sausage, work in batches to avoid overcrowding the pan. Overcrowding the pan will lower the temperature and prevent the chicken and sausage from browning properly.
* **Adjust the Sweetness and Sourness:** The amount of brown sugar and white wine vinegar can be adjusted to your taste. If you prefer a sweeter sauce, add more brown sugar. If you prefer a more sour sauce, add more white wine vinegar.
* **Add Heat:** For a spicier dish, add a pinch of red pepper flakes to the sauce or use hot Italian sausage.
## 4. Simple Roasted Salmon with Lemon and Herbs
While Tucci often highlights Italian dishes, a simple roasted salmon is a versatile and healthy option that can easily be adapted with Italian flavors. This recipe emphasizes fresh ingredients and minimal fuss, allowing the natural flavors of the salmon to shine.
**Ingredients:**
* 4 salmon fillets (6-8 ounces each), skin on or off
* 2 tablespoons olive oil
* 1 lemon, thinly sliced
* 2 cloves garlic, minced
* 2 tablespoons chopped fresh herbs (such as parsley, dill, or thyme)
* Salt and freshly ground black pepper to taste
**Instructions:**
1. **Preheat Oven:** Preheat your oven to 400°F (200°C).
2. **Prepare the Salmon:** Pat the salmon fillets dry with paper towels. This will help them to crisp up in the oven. Place the salmon fillets on a baking sheet lined with parchment paper.
3. **Season the Salmon:** Drizzle the salmon fillets with olive oil. Season with salt, pepper, minced garlic, and chopped fresh herbs. Top each fillet with a few slices of lemon.
4. **Roast the Salmon:** Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will vary depending on the thickness of the fillets.
5. **Serve:** Serve the roasted salmon immediately, garnished with more fresh herbs and a squeeze of lemon juice. Serve with roasted vegetables, a salad, or rice.
**Tips for Success:**
* **Use Fresh Salmon:** For the best flavor and texture, use fresh, high-quality salmon. If using frozen salmon, thaw it completely before cooking.
* **Don’t Overcook the Salmon:** Salmon is best when it’s cooked medium-rare to medium. Overcooked salmon will be dry and tough. Use a fork to test for doneness. The salmon should flake easily and be opaque in the center.
* **Add More Flavor:** Experiment with different herbs and spices to add more flavor to the salmon. Try using rosemary, oregano, basil, or a pinch of red pepper flakes.
* **Use a Thermometer:** For perfectly cooked salmon, use a meat thermometer. Insert the thermometer into the thickest part of the fillet. The salmon is done when it reaches an internal temperature of 145°F (63°C).
## 5. Aglio e Olio: A Simple and Flavorful Pasta Dish
Aglio e Olio, meaning “garlic and oil,” is one of the simplest and most satisfying pasta dishes in Italian cuisine. It requires only a few basic ingredients, but the key is to use high-quality ingredients and to cook them properly. This is a great weeknight meal when you’re short on time but still want something delicious.
**Ingredients:**
* 1 pound spaghetti
* 1/2 cup olive oil
* 4-6 cloves garlic, thinly sliced
* 1/2 teaspoon red pepper flakes, or to taste
* 1/4 cup chopped fresh parsley
* Salt and freshly ground black pepper to taste
* 1/4 cup grated Parmesan cheese (optional)
**Instructions:**
1. **Cook the Spaghetti:** Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta water before draining.
2. **Sauté the Garlic:** While the spaghetti is cooking, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes and cook until the garlic is fragrant and lightly golden, about 2-3 minutes. Be careful not to burn the garlic, as it will become bitter.
3. **Combine and Serve:** Add the cooked spaghetti to the skillet with the garlic and oil. Toss well to coat the pasta evenly. Add a little of the reserved pasta water to help the sauce cling to the pasta. Add the chopped parsley and season with salt and pepper to taste. If using, sprinkle with grated Parmesan cheese.
4. **Serve Immediately:** Serve the aglio e olio immediately. This dish is best enjoyed hot.
**Tips for Success:**
* **Use High-Quality Olive Oil:** The quality of the olive oil will significantly impact the flavor of this dish. Use a good-quality extra virgin olive oil.
* **Don’t Burn the Garlic:** Burnt garlic will make the dish bitter. Cook the garlic over medium-low heat and watch it carefully. It should be lightly golden, not brown.
* **Use Plenty of Red Pepper Flakes:** The red pepper flakes add a pleasant heat to the dish. Adjust the amount to your taste.
* **Serve Immediately:** Aglio e olio is best served immediately. The pasta will absorb the sauce if it sits for too long.
* **Add Some Breadcrumbs:** For a variation, try adding toasted breadcrumbs to the dish. This will add some texture and crunch.
## Conclusion: Embrace the Simplicity of Italian Cooking
Stanley Tucci’s favorite dinner recipes are a testament to the beauty of simple, flavorful Italian cooking. By using fresh, high-quality ingredients and following these detailed instructions, you can recreate these authentic dishes in your own kitchen and embark on a culinary journey inspired by one of Italy’s most devoted ambassadors. Buon appetito!