“Who’s your favorite actor?” is one of the small-talk questions that’s helpful to have an answer to. It doesn’t come up as often as “What do you do for fun?” There are many talented actors, but who’s my favorite?
For me it’s Stanley Tucci. I know him best from The Devil Wears Prada, Easy A, The Hunger Games, The Lovely Bones, and of course, Julie & Julia, where he plays Julia Child’s husband, Paul. His range is unparalleled, with impressive physical transformations to boot. Nearly any film he stars in will be a film I’ll want to see.
I was used to seeing Stanley Tucci on screen; now he’s showing up in my kitchen, too. For over a decade, he’s hosted travel cooking shows and written cookbooks and food memoirs that celebrate his Italian heritage.
My eyes widened while flipping through The Tucci Cookbook. Combined with the personal, family feel (Stanley’s parents are co-writers), it’s the warmest cookbook I’ve read this year. I fell in love with cooking Italian food through it.
Simply Recipes / Adriana Chavez
Why I Love Stanley Tucci’s Italian Grilled Cheese
In The Tucci Cookbook, there’s a recipe for mozzarella in carrozza (Italian grilled cheese) passed down from his grandmother. It’s simple and mouthwatering.
The sandwich uses only three main ingredients: fresh mozzarella, Italian bread, and an egg. This gooey sandwich tastes like a savory French toast, thanks to the fact that it’s dipped in egg before it’s fried in olive oil. The texture of the bread is both soft and crisp, with a dreamy pull of savory, melty mozzarella. Given the minimal ingredients and 10-minute cooking time, it delivers big flavor with barely any effort.
I’d ditch American grilled cheese for this one, any day.
Simply Recipes / Adriana Chavez
Tips For Making Stanley Tucci’s Mozzarella in Carrozza
Bread: If you can’t find Italian bread, Stanley says to “look for a loaf with a crisp crust and a soft, spongy inside.”
Serving: Enjoy this sandwich with a simple side salad of leafy greens tossed in a balsamic vinaigrette, or as a dipper for a hearty bowl of ribollita soup.
Variation: Try it with eggplant, or add tomato and basil to mix things up.
This sandwich has earned a permanent spot in my lunch rotation. It’s quick, satisfying, and the kind of thing that makes you pause after the first bite. With just a few staples, you can pull off something that tastes way more special than it should.
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Dining and Cooking