Click here to read the Spanish version.
Stanley Tucci‘s culinary tips are always useful. The film and gastronomy star has once again demonstrated this in an interview with EatingWell, in which he teaches us how to organize festive dinners or meals, in which, to begin with, we must ‘limit the number of dishes to be prepared’. The reason? to offer a good variety of dishes, but without overdoing it.
According to Tucci, the aim is to ‘make sure everyone is satisfied’, as something that comes from his childhood when endless banquets were served. Of course, his menus always tend to fuse English, American and Italian priorities at the table; uniting all the cultures that somehow make up his identity.
‘Well, I love that, in England … they always do turkey for Christmas, but we never did turkey, really, because we’d just had Thanksgiving,’ Tucci says. ‘They don’t have Thanksgiving, so they want turkey. I don’t want turkey. I want a leg of lamb or a ham, like a glazed ham. And I like to have, obviously, some Italian component, which is usually like a lasagna or a timpano, which is what my family always made.’
If you want to follow the actor’s lead and add a pasta dish into the equation, you can prepare the Gnocchetti con Salsiccia e Broccolini that Tucci has been making for years. ‘I’ve been preparing it for a long time and adapting it over the years.’
