HEY STANLEY, It’s-a so delish-a, everybody gonna preshi-ada.

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TASTE – MY LIFE THROUGH FOOD BY STANLEY TUCCI

I have been a fan of Stanley Tucci since I first saw him star in the movie Big Night in 1996. If you ever get a chance, you should watch this movie. It is probably the best representation of Italian-style family love. When his series, Searching for Italy, appeared on television, I became aware of what a serious food person he is. So, when his book, Taste, My Life Through Food, was published I immediately bought it and listened to it on Audible.

His book is just the kind of recipe book I like. It is filled with wonderful stories from his life and the stories are accompanied by delicious Italian recipes.

I am going to share two recipes from the book and the fun I had making those recipes. The first recipe is for Pasta Fagioli. My story about Stanley Tucci’s Pasta Fagioli begins with an invitation to teach a cooking class at our local high school. I decided to teach the Pasta Fagioli recipe for two reasons – it is a simple, inexpensive meal and it can be prepared quickly. My thought was these young people would soon be leaving for college and if they know how to prepare Pasta Fagioli, they will never be hungry and will attract a lot of new, hungry friends. Here are some photos from the classes. You can tell they were an enthusiastic group of young people.

Pasta Fagioli (My Way)

Ingredients

  • Extra-virin olive oil
  • 1 medium onion, sliced
  • 2 garlic cloves, halved
  • 1/2 bunch cavolo nero, roughly chopped
  • Three 14 ounce cans cannellini beans
  • 3 cups of chicken or vegetable stock
  • 2 to 3 cups marinara sauce
  • 1 pound of small pasta, like ditali or gnochetti sardi
  • salt
  • freshly ground black peppeParmigano-Regfiano or Pecorino, for serving

Preparation

  • Pour a glug of oil into a medium pot and saute the onion and garlic over medium-low heat until soft. At the same time, boil the cavolo nero in a small pot of salted water.
  • Add the beans, stock, and marinara to the pan with the onions and garlic and stir together. Cook over low heat.
  • When the cavelo nero is soft, strain irt, add it to the bean mixture, and stir. Continue to cook on a low simmer with the lid askew for about 15 minutes.
  • In the meantime, boil the pasta in salted water according to package directions. When it is done, strain it, reserving about a cup of the pasta water, and place it in a big bowl. Add about 2 cups of the bean mixture to the pasta along with some of the pasta water and a drizzle of oil and mix.
  • Salt tot aste and divide among 4 bowls. Add more of the bean mixture to each bowl along with a drizzle of oil. Sprinkle with pepper and cheese of choice.

The second story and recipe I am going to share with you is for Timpano. First the story – a few weeks ago I received a phone call from my friend Nancy who was reading Taste. She was enjoying the read tremendously and said it was making her want “pasta for breakfast”. We were talking about how funny the passages in the book about Timpano are. Nancy said she had never watched the movie Big Night and I told her it was a favorite of mine. One thing led to another and Nancy decided to have a Big Night gathering. We would screen the movie and serve Timpano for dinner. We gathered our courage and proceeded to create a Timpano for dinner. But I must admit, I kept telling Nancy I had pizza coupons, you know, just in case. Well, no pizza coupons were needed and here are some photos from our “Big Night”.

TIMPANO

Since this recipe is very detailed, I am going to give you a link to an article in The Guardian that gives you the recipe and a photo step by step of Stanley Tucci preparing the Timpano.

https://www.theguardian.com/food/2021/oct/17/stanley-tuccis-timpano-recipe

Stanley Tucci’s book Taste deserves a ⭐️⭐️⭐️⭐️ rating and deserves to be your next cookbook purchase.

40 responses to “HEY STANLEY, It’s-a so delish-a, everybody gonna preshi-ada.”

  1. Oh wow! Seems that those enthusiastic young people had some fun ☺️
    And that timpani looks absolutely amazing! Good job! 🙌🏻

  2. Hi Bern- I prepared the brisket recipe yesterday and it was fabulous! My family loved it! Unfortunately I didn’t get to photograph the beautiful dish because my husband served due to my foot surgery issue and they dug right in!! Five stars for that!!!

  3. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    What a wonderful night Bernadette! I LOVE The Big Night, my husband does too, and we watch it every now and then. I’ve never made the Timpano, but I’m encouraged now to watch the movie again and make this!

      • Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
        Dorothy’s New Vintage Kitchen says:

        What’s next? Babette’s Feast?

      • Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
        Dorothy’s New Vintage Kitchen says:

        That would be amazing! Let’s do some thinking!

      • I would love to cook together. Let’s not let the idea fall on the side of the road to be neglected. I am having a hip replacement next week so will be laid up a little bit but I will be thinking!💋

  4. Darlene – British Columbia, Canada – Writer of children's stories, short stories and travel articles. https://twitter.com/#!/supermegawoman http://www.facebook.com/permalink.php?story_fbid=201634059868404&id=631897250&ref=notif&notif_t=like#!/pages/Darlene-Foster-Writer/362236842733
    Darlene says:

    What fun to have an opportunity to teach a cooking class to teenagers. They look like they are having a good time. The Pasta Fagioli looks so good. If you cannot get cavolo nero, what would be a good substitute?

    • Hi Darlene, it was fun. There is nothing like young people to make you feel young. I guess the best substitute would be kate but I would use chopped spinach.

      • Darlene – British Columbia, Canada – Writer of children's stories, short stories and travel articles. https://twitter.com/#!/supermegawoman http://www.facebook.com/permalink.php?story_fbid=201634059868404&id=631897250&ref=notif&notif_t=like#!/pages/Darlene-Foster-Writer/362236842733
        Darlene says:

        I like the idea of spinach. Thanks.

  5. LoseWeightWithAng – Hi, I'm Ang! I've conquered weight loss and binge eating and would love to help you too. Follow for fitness and weight loss tips, motivation, and health advice! To become the best version of yourself, visit https://loseweightwithang.com/
    LoseWeightWithAng says:

    That looks amazing! I love the layered look of it 🥰

  6. Gotta love the Tucc!!!! Both recipes sound delish, Bern. And what fun to watch the Big Night first. That’s a great movie. Love the addition of your photos to the blog post. Keep them coming!!!

  7. Linda K – Hi, my name is Linda. I’m just a regular home cook in Toronto who decided to take a leap and start a cooking blog. My blog is meant to be a collection of my favorite recipes, as well as new recipes I discover along the way. I hope I will inspire you to get into your kitchen and try something new.
    Linda K says:

    A wonderful vegetarian version of Pasta Fagioli. With all the beans, no need to add in any meat. P.S. I’m also a big fan of Stanley Tucci! The Big Night is one of my favorite movies.

  8. Big Night was a wonderful movie!
    Teaching youngsters too cook is so important. The recipe you’ve used is perfect for that. 🙂

  9. YES!!!!! Your musical choice got me going this morning, and I bow to you for your very successful timpano! My hubby introduced me a few years ago to “Big Night,” which I had not even heard of, and now I love the film. I tried making timpano once but did not have the right kind of enamel pan. Today, I’m shopping for one to try again. Thanks for the inspiration! Love this. <3

  10. I’ve never made Timpano! Really must do that one of these days. Pasta Fagioli is a real favorite of mine, and this is such a nice version. Fun post — thanks.

  11. I never saw the Big Night but I did enjoy Julie and Julia where he played Paul Child – the famous Julia Child’s husband. I am a big fan of hers and we even have the same nickname of Juju.

  12. Both recipes sound SO good Bernadette! Thank you for sharing them.

    • They are delicious and totally opposite as far as time. The pasta fagioli can be made in a snap and the timpano takes a couple of days. Talk soon.

  13. the Painted Apron – Life is all about creativity for me, as long as I'm creating something I am happy! I hope I will inspire your daily life and give you ideas for your own wonderful creations!
    the Painted Apron says:

    Oh goodness, the Timpano looks and sounds amazing, what a labor of love! How much fun to have a gathering to watch the movie and then eat it for dinner!
    Jenna

  14. I’ve never tried making Timpano good for you doing it. It must have been a fun evening all the way round. Good luck with your hip surgery.

    • Thanks so much Karen. It was one of the most fun evening we have had in a long time. Hopefully, the surgery will go smoothly and I will be able to mambo again soon.

  15. D. Wallace Peach – 30 Miles beyond the edge of civilization, Oregon – I'm an adventurer in writing, peering under rocks in my garden for secret magic. I can't stop writing. My stories want to explode from my head. They demand my attention and surge from my fingertips faster than I can put them to paper. I love what I do.
    D. Wallace Peach says:

    I’ve loved watching Stanley Tucci’s shows and others like his. They just love exploring food and I can’t help being captivated. Your reason for teaching the class how to make Pasta Fagioli made me smile. I’ll bet those students will have fun feeding their friends. Perhaps you started something that will last through their lives. Thanks for the fun post and for sharing the recipes. 🙂

    • Thanks Diana. Both of these recipes were made in an environment that was just so much fun and I hope you are right about the students. It would be fun to think that sometime in the future one of them would make the pasta fagioli and think of me.

      • D. Wallace Peach – 30 Miles beyond the edge of civilization, Oregon – I'm an adventurer in writing, peering under rocks in my garden for secret magic. I can't stop writing. My stories want to explode from my head. They demand my attention and surge from my fingertips faster than I can put them to paper. I love what I do.
        D. Wallace Peach says:

        I don’t doubt it. 🙂

  16. Retirement Reflections – Vancouver Island, BC – Prior to retirement, I lived and worked in Beijing China for fourteen years (Middle School Principal/Deputy Director at The Western Academy of Beijing). Leaving international life behind, my husband and I retired to Vancouver Island in June 2015. To document both this transition and our new adventures, ‘Retirement Reflections’ was born. I hope that you enjoy reading these reflections, and will be willing to share your own.
    Retirement Reflections says:

    I’ve just finished reading Taste as well. I am VERY impressed that you and your friend made Timpano. Waayyyy too difficult for me.
    I am now singing Mambo Italiano! Thanks for the fun clip.

  17. Not difficult at all really – amazing time consuming though. Didn’t you just crack up laughing at both of his wives reaction to the Timpano at Christmas. Hugs, B

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