The Tucci Table


As my husband and I watched the CNN documentary Stanley Tucci: Searching for Italy this spring, we dreamt of traveling to Italy, tasting the cuisine of each region, as Tucci did. Instead of actually hopping on a plane to cross the Atlantic, we decided to do the next best thing -- enjoy a taste of Italy at home. We likely haven't been the only ones to do so, as evidenced by the number of Allegheny County Library patrons on waiting lists for his two cookbooks: The Tucci Cookbook and The Tucci Table.

When The Tucci Table (co-authored by the actor/director's wife, Felicity Blunt) became available to me, my husband and I poured over the recipes. We decided to use what we had on hand in our kitchen to prepare Steak with Oregano, Thyme, and Rosemary; Roasted Potato Salad; and Celery Salad, all for a weekend dinner on the deck. The steak recipe calls for hanger steak, but we prepared it with top round, on the grill. Because we didn't want to run to the grocery store at the last minute, we used dried herbs rather than fresh. We were eager to try the celery salad, something we wouldn't have thought of for the few stalks in our veggie bin. The potato salad was unique to us, as well, because the potatoes are roasted in the oven first, rather than boiled, then cooled at room temperature. The roasted garlic makes the potato salad especially delicious!

Steak with Oregano, Thyme, and Rosemary


Ingredients:
  • One 1 1/2- to 2-pound hanger steak, about 3/4-inch thick
  • 1 clove garlic, halved
  • Kosher salt
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Freshly ground black pepper
  • 1/2 cup red wine
  • Pinch of chopped fresh rosemary
  • Leaves from 1 sprig fresh oregano, chopped
  • Leaves from 2 sprigs fresh thyme, chopped
Directions:

Rub steak on both sides with the halved garlic and season it with salt.
Heat a cast-iron sauté pan over medium-high heat. Add the oil and the butter.
When the butter has melted and is foaming rapidly, add the steak. Fry for about 2 to 3 minutes on each side for medium-rare, seasoning with pepper as you go. When the steak is done, set it aside on a warm plate.
Raise the heat to high and add the wine, rosemary, oregano, and thyme. Cook for a minute or two, scraping any cooking residue from the bottom of the pan. Cut the steak into slices and pour the sauce over the top.

Celery Salad

Ingredients:
  • 1 teaspoon red wine vinegar
  • 1 teaspoon rice vinegar
  • 1 teaspoon white balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 4 stalks celery, chopped into 1/4-inch pieces
Directions:

Whisk the vinegars together with salt and pepper to taste, then gently whisk in the oil until you have a smooth emulsion.
Place the celery in an appropriate-sized bowl and toss with the dressing.

Roasted Potato Salad

Ingredients:
  • 1 whole head garlic, top cut off to expose the cloves
  • Olive oil, for drizzling, plus 2 tablespoons
  • 1 pound Yukon Gold potatoes
  • Kosher salt and freshly ground black pepper
  • 1/4 cup mayonnaise
  • 1/2 tablespoon freshly squeezed lemon juice
  • 1/2 to 1 teaspoon finely chopped fresh flat-leaf parsley (or substitute any herb you like)
Directions:
  1. Preheat oven to 450 degrees Fahrenheit.
  2. Drizzle the garlic head with a little olive oil and either wrap it in aluminum foil or put it in a terra-cotta garlic roaster.
  3. Cut the potatoes, unpeeled, into 1 1/2-inch to 2-inch chunks. Place them in a bowl with the olive oil and season with salt and pepper. Toss to coat. 
  4. Spread the potatoes evenly on a baking sheet.
  5. Place the garlic and the potatoes in the oven and roast them for 35 to 40 minutes, tossing and turning the potatoes about half-way through their cooking time. You want them golden and crisp. Remove and set aside on paper towels to cool completely. Remove the garlic and set aside to cool.
  6. In a small bowl, thin the mayonnaise with the lemon juice, season with salt and pepper, and squeeze in 1 clove of the roasted garlic. 
  7. In a large bowl, gently combine the mayonnaise dressing with the potatoes and add the chopped parsley. Peel the remaining roasted garlic and add it to the potatoes. 
  8. Serve straight away for the best results -- the longer you leave it, the more you'll lose the satisfying crunch on the potatoes.
Other recipes in The Tucci Table include Tuscan Tomato Soup, sister-in-law Emily Blunt's Chicken Noodle Soup, Sausage Rolls (an English recipe from wife Felicity), Bolognese, Pasta al Forno, Basic Risotto, Seared Scallops with Pea Puree, Polenta (and Polenta Fries), and desserts such as Blueberry Pie, daughter Camilla's Raspberry Ripple Lemon Cake, and Felicity's Nanna's Scones.

The Tucci Table is available upon request from Whitehall Public Library by calling 412-882-6622, or in the online catalog, by clicking here.