Tucci Stanley - The Tucci Cookbook

bruschetta con pomodoro

There are endless ways of making bruschetta, but this is our favorite. You can leave the skins on the tomatoes or peel them. To make peeling easier, blanch the tomatoes in boiling water for a couple of minutes, then cool them in cold water to loosen the skins. The only rule with bruschetta is to use the best olive oil you can find, preferably a cold-pressed variety.

Bruschetta is a terrific hors doeuvre, but it doesnt lend itself to advance preparationnothing is worse than soggy bruschetta. So the best way to prepare and serve it is to mix the tomatoes, garlic, and parsley in a small serving bowl, then toast the bread, rub it with garlic, and place it on a platter with the bowl of tomatoes. If you set this out along with other hors doeuvresolives, soppressata, a hunk of Parmesan cheeseguests can serve themselves while you pour the wine.

4 medium-size ripe tomatoes, coarsely chopped

8 fresh basil leaves, chopped

1 tablespoon fresh Italian, flat leafed parsley, chopped

3 cloves garlic, finely chopped, plus 1 clove garlic, cut in half

1/4 cup cold press or extra virgin olive oil

Kosher salt and freshly ground black pepper

4 slices Italian bread, toasted

Additional cold press or extra virgin olive oil to drizzle on top (optional)

In a medium-size bowl, mix the tomatoes, basil, parsley, chopped garlic, and olive oil, and season with salt and pepper. Rub the toasted bread with the garlic halves, then top with equal portions of the tomato mixture. Drizzle extra virgin olive oil on top if desired, and serve immediately.

SERVES 4

WINE PAIRING : Sparkling, light white, and light red

VARIATIONS : Grilled or toasted bread that has been rubbed with garlic may also be topped with:

Cauliflower: 1/2 head cauliflower florets boiled until tender, coarsely chopped, tossed with 3 tablespoons olive oil and 1 tablespoon red wine vinegar, and seasoned with salt and pepper.

Mushrooms: 1/2 pound mushrooms, coarsely chopped, 2 tablespoons chopped fresh Italian, flat leafed parsley, 2 teaspoons finely chopped garlic, and 2 tablespoons olive oil, cooked to soften over medium-high heat.

Charcuterie and cheese: A soft cheese such as Robiola, topped with a thin slice of cured sausage, prosciutto, speck, or salami

olive marinate

This recipe is for spicy marinated olives. Serve them as part of an appetizer or to accompany a simple lunch. They also make a nice gift.

1/4 cup fennel seeds

1 tablespoon cumin seeds

1/8 teaspoon ground cardamom

1 cup Picholine olives (mild, green)

1 cup Sicilian olives (small, green, oval)

1 cup kalamata olives (black)

1 cup extra virgin olive oil, plus more for covering

2 tablespoons loosely packed long thin strips orange zest (from about 1 orange)

5 cloves garlic

1/8 tablespoon red pepper flakes

Place the fennel seeds, cumin seeds, and ground cardamom in a small saut pan set over low heat. Toast the spices, stirring frequently, until they begin to release their aroma, about 5 minutes. Remove from the heat.

Place the olives, olive oil, orange zest, garlic, and red pepper flakes in a large bowl. Add the toasted spices and stir with a large spoon to evenly coat the olives. Allow to marinate at room temperature for 24 hours. Discard the garlic and transfer the olives to a large jar. Add enough olive oil to cover, seal with a lid, and store in the refrigerator for up to 5 days. Serve at room temperature.

SERVES 6 TO 8

WINE PAIRING : Sparkling, light white, and sherry

baccal mantecato

Dont be put off by the cods aroma, because once the baccal is soaked in liquid for a full day the smell disappears and its sweet taste is revived. (We selected salt cod for this recipe because it is widely available in American supermarkets.) When Gianni was old enough to drive, it was his job to go to a nearby town, Bassano del Grappa, every week to pick up a whole dried cod for Fridays fish dinner, in the Catholic tradition. The aroma was so pungent and the trips so frequent that his car smelled perpetually fishy. (You dont know what a hard time I had trying to sell that car! Gianni adds.) This dish is best served still warm on toasted bread that has been rubbed with garlic or on a slice of grilled polenta.

1 pound salt cod

2 cups milk or heavy cream

3 cloves garlic

1 Idaho potato (about 10 ounces), peeled, cut in half, and sliced

3/4 cup extra virgin olive oil

2 tablespoons chopped fresh Italian, flat leafed parsley

2 tablespoons freshly grated Parmesan cheese

Freshly ground black pepper

Soak the cod in a large saucepan filled with cold water for 24 hours, changing the water three times during this period. Drain the cod and return it to the saucepan. Add the milk, which should cover the fish (add additional milk if necessary), two of the garlic cloves, and the potato. Bring to a boil, cover, and simmer until the potato is tender when pierced with a knife, 20 to 25 minutes.

Drain the fish, reserving 1/4 cup of the soaking liquid, the potato, and the garlic. Remove and discard all bones from the cod.

Puree the cod in a food processor along with the reserved liquid, potato, garlic, and the remaining garlic clove. With the food processor running, add the olive oil in a steady stream and process until smooth. Stir in the parsley and cheese, season with pepper, and serve immediately.

SERVES 6 TO 8

WINE PAIRING : Sparkling, full white, and light red

VARIATIONS : Stir one of the following ingredients into the completed baccal:

1/4 cup seeded and diced red, yellow, or orange bell pepper

1/4 cup pitted and diced kalamata olives

1/2 cup small cubes peeled all-purpose potatoes that have been cooked in boiling salted water until tender, about 8 minutes

mozzarella in carrozza

This recipe is Nonna Tuccis variation on the classic Italian sandwich, which I remember my grandmother preparing for me with fresh mozzarella on slices of round or long Italian breadif you cant find Italian bread in your market, look for a loaf with a crisp crust and a soft, spongy inside perfect for sopping up olive oil or sauce. Following her example, my father now makes this simple but tasty sandwich for my children using the freshest handmade mozzarella that he buys at local cheese or gourmet stores. Serve it for lunch with a light salad, or cut into squares to serve with drinks before dinner. When properly cooked and bitten into, the mozzarella in this Italian grilled cheese will produce long strings (the kids love competing to see who can pull the longest strings). These sandwiches may be prepared one hour in advance. Before serving, reheat in an oven at 350 F.

4 ounces fresh mozzarella cheese, cut into thin slices

4 slices Italian bread

1 large egg

1 tablespoon water

Kosher salt

1/4 cup olive oil

Divide the slices of mozzarella between two slices of the bread. Cover with the remaining two slices of bread to make two sandwiches, and set aside.

In a shallow bowl, beat the egg, water, and a little salt. In a large saut pan large enough to hold both sandwiches, warm the olive oil over medium-high heat. Dip the sandwiches in the egg mixture, and when the oil is hot but not smoking, add them to the pan. Cook until golden brown on both sides, about 3 minutes per side. You may also brown the edges of the bread by using tongs to hold the sandwich upright in the pan.