Lots to Taste with Stanley Tucci

Our Cook the Books Club current selection, Stanley Tucci - Taste My Life Through Food, presents us with a memoir full of opinion, memories, travel and the connections between his growing up in a close knit Italian American family, in film, writing, travel, and through it all the backdrop and importance of food in his life.  This round is hosted by fellow Hawaiian blogger, Deb of Kahakai Kitchen.

Tucci's mother was a wonderful cook, and he writes: "It should be obvious by now that when I was young my mother spent most of her waking time in the kitchen, and she still does to this day.  Cooking for her is at once a creative outlet and a way of feeding her family well.  Her cooking, like that of any great cook or chef, is proof that culinary creativity may be the most perfect art form."

What an enjoyable read!  And especially for us book foodies, with so many suggestions, memorable meals, recipes encountered in his full and sometimes even tragic life.  I felt as though I had met and come to know the man, with his sense of humor, conversations on whatever was happening, and sometimes rather dogmatic views, as per the one on NOT EVER cutting your spaghetti. And, not combining the wrong pasta and sauce.  I'm sure I do that on a regular basis.  Occasionally even cut my spaghetti.  OMG!

There was absolutely so much inspiration here, every other page at least.  What most appealed however, was a meal he's enjoyed a number of times at Lo Scoglio on the Amalfi coast.  Spaghetti con Zucchini alla Nerano.  I mean the way he raved, and the very simplicity of the dish itself.  Basically zucchini, basil, olive oil, salt, spaghetti and Parmigiana-Reggiano.  And, of course, the secret ingredient, a dollop of butter, ferreted out by Stanley in the restaurant's kitchen.

Spaghetti con Zucchini alla Nerano

1/2 quart oil, or as needed (I used olive oil)
8-10 small green zucchini 
1 lb, spaghetti 
2 tablespoons olive oil 
 salt to taste 
1 1/2 cups chopped fresh basil leaves
2 tablespoons unsalted butter 
3 cups grated Parmigiano-Reggiano cheese

• 
  
  Place oil in a deep fryer or large pot and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
  Add zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
  Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight. Bring to room temperature and sprinkle with the basil and salt to taste.
  Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.As you are cooking the spaghetti, heat a little olive oil in a skillet over medium heat. Add zucchini and basil, and cook, stirring occasionally, until it is heated thru. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Add butter and stir until butter melts. Now add the spaghetti and stir until coated. Mix in the Parmigiano-Reggiano cheese a bit at a time, til creamy, adding more pasta water and salt if needed.
  
  
• This was truly delicious, and will likely reappear on our dinner table in some form in the near future.  I say "some form" as I have, like Mr. Tucci, near the end of his memoir, been going through food issues.  Somewhat, though nowhere near as serious as his were.  An allergy, I thought at first might be fire ant bites, but nooooo.  So now I find myself on an allergy elimination diet.  It wasn't the wine (thought possibly sulfites?) now trying, yes gluten removal.  Ack!  I don't know what Sir Tucci would have to say about corn or rice pasta. I have always been allergy free, in the past.  In my youth. Sigh.  
• I also made the Risotto Ala Milanese, mentioned early in the book as one of his mother's specialities, last night (no gluten).  And tonight an experiment with his recipe (page 75) for spaghetti with lentils, which I'm making with buckwheat (soba) noodles). Still so many other of his mentions that I want to try.
• Anyway, this is it, my Cook the Books Club contribution for the current selection. I'll also be linking up with Weekend Cooking, hosted by The Intrepid Reader and Baker, Marge, as well as with Heather for the Foodies Read Challenge.  Be sure to check out our CTB Roundup after the deadline on May 31st.  There's still time if you want to participate.  Our next selection, the June /July edition, will be A Cook's Tour: Global Adventures in Extreme Cuisines by Anthony Bourdain, and hosted by myself, right here. Hope you'll join us.