Read

ISSUE #29: Taste: My Life Through Food by Stanley Tucci

Posted On: October 26th, 2022

Our wines have always been blended in honor of the Browne family tradition of gathering to share great wine, great food, and great company. Gathering is also a large theme in Stanley Tucci’s Taste: My Life Through Food, which in part is why Andrew and I both enjoyed and recommend the book to everyone. Stanley includes a handful of recipes, but more importantly shares how his family helped to shape his love of the culinary world.

One recipe shared was a favorite in his house when his father led the dinner charge – a once a week affair. Pasta con Aglio e Olio is fit for the busiest of families looking for a quality meal that allows for more time spent at the table than over the stove, a sentiment Andrew and I understand very well!

Pasta con Aglio e Olio

Serves 4

3 garlic cloves, cut into thirds

¼ cup of olive oil

1 pound spaghetti

Kosher salt and freshly black pepper

Paprika

Sauté three cloves of garlic, cut into thirds in ¼ cup of olive oil until lightly browned
Boil one pound of spaghetti until it’s al dente
Drain the spaghetti and toss with the oil and garlic mixture
Add salt, pepper, and paprika to taste.
Per Mr. Tucci himself, Cheese is NOT allowed.

Another recipe we appreciated in the book was The Martini. Gleaned from his years as a bartender and perfected after watching an obviously skilled Italian bartender in Majorca (yes, I get that is strange), Stanley’s attention to detail is impeccable. And I must admit this recipe has greatly improved the our martini making abilities.

The Martini

Ice

Dry Vermouth

Gin or Vodka

Olives or a lemon twist to garnish