Cue the transportive power of “Stanley Tucci: Searching for Italy.” Season two premieres on CNN Sunday, May 1 at 9 p.m. ET/PT.
Uncovering millennia of culinary history while weaving tales of local culture and real people, season one of the show had viewers salivating over the featured dishes and showcasing their own attempts to replicate them on Instagram and Twitter.
So as season two gets under way, with appetites more than whetted, here are six of the recipes many viewers have been hankering after.
The recipes are listed in US and metric measurements and have been adapted for home use by the restaurant or chef.
Armando al Pantheon’s rigatoni all’Amatriciana
Courtesy Armando al Pantheon
Rigatoni all’Amatriciana (Rigatoni With Guanciale and Tomatoes)
Armando al Pantheon, Rome
Recipe courtesy of Claudio Gargioli and Fabrizio Gargioli (chef and owners)
Makes 6 servings
Ingredients
Salt
1 tablespoon | 15 milliliters extra-virgin olive oil
4½ ounces | 120 grams guanciale (cured pork jowl)
½ glass dry white wine
6-7 San Marzano tomatoes
1¼ pounds | 600 grams rigatoni (or bucatini)
3½ ounces | 100 grams grated pecorino romano
Freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a boil.
2. Meanwhile, heat the extra-virgin olive oil in a frying pan over medium heat. Chop the guanciale into thick strips (about 1 inch or 2 to 3 centimeters wide), add it to the pan and cook until crispy, 3 to 5 minutes. Add the white wine, cook for a minute to reduce, then remove the guanciale from the pan with a slotted spoon and set aside.
3. Add tomatoes to the pan with the remaining oil and fat from the guanciale. Use a wooden spoon to flatten the tomatoes and simmer for 3 to 5 minutes.
4. Cook the rigatoni in the pot of boiling water according to package instructions until al dente, add the guanciale back into the pan of tomatoes then drain the pasta and add it to the sauce.
5. Toss everything together well then divide into portions and serve with a sprinkle of grated pecorino and a crack of freshly ground black pepper.
Chef Fabio Picchi fills Stanley Tucci in on his family secret for delicious bistecca alla fiorentina.
Bistecca alla Fiorentina (Florentine Steak)
C.BIO, Florence
Recipe courtesy of Fabio Picchi
Makes 3 to 4 servings
Ingredients
1 fiorentina steak (porterhouse or T-bone, about 3.5 pounds | 1.6 kilograms)
A few small olive branches (optional as may only be found in more Mediterranean climates)
Salt
Extra-virgin olive oil
The key to a good fiorentina is a top-quality, well-aged piece of beef so be sure to visit a trusted butcher and request that the steak be cut to the height of a matchstick (about the width of three fingers).
The meat must be cooked over a hot grill, barbecue or fireplace for a truly authentic result.
Instructions
1. Leave the meat at room temperature for at least 8 hours before you plan to grill it.
2. Prepare the fire well in advance and make sure the embers are white-hot and glowing.
3. Now for the secret: Distribute some small olive branches over the embers. This will not only prevent burning by catching the first fats that fall from the steak, but it will add an extra earthy element of flavor to the meat.
4. Place the meat on the grill and cook for 5 to 6 minutes then turn and cook the other side for a further 5 to 6 minutes. Sprinkle a generous amount of salt on each side during cooking.
5. Remove from the grill, carve out the bone and slice the meat into pieces. Arrange on a plate and drizzle with extra-virgin olive oil before serving.
Pasta alla norma is a Sicilian favorite made with eggplant, and this version includes homemade, fresh-cut macaroni.
Pasta Alla Norma (Sicilian Pasta With Eggplant, Tomatoes and Ricotta)
Ristorante Me Cumpari Turiddu, Catania
Recipe courtesy of Gianluca Leocata (chef) and Roberta Capizzi (owner)
Makes 4 servings
Ingredients
18 ounces | 500 grams eggplant
Salt
Vegetable oil for frying
Extra-virgin olive oil
1 clove garlic
1.5 pints | 700 milliliters tomato puree
18 ounces | 500 grams fresh macaroni (or dried macaroni)
5 fresh basil leaves
2 ounces | 50 grams ricotta salata (salted ricotta)
Special equipment: a deep-fry thermometer
Instructions
1. Cut the eggplant lengthways into slices about ⅓ inch (1 centimeter) thick, sprinkle with salt and layer in a colander. Leave for at least 30 minutes to drain off any bitter juices.
2. Pour the vegetable oil in a large, heavy, deep-sided pan or Dutch oven until it comes about 1 inch up the sides. Heat over medium-high heat until a deep-fry thermometer registers 375 degrees Fahrenheit (191 degrees Celsius). Rinse and dry the eggplant, then fry in batches until lightly golden, 1 to 2 minutes per side.
3. Cut the fried eggplant into chunks (keeping some whole pieces aside for garnish).
4. In a separate pan, heat the olive oil with the whole, peeled garlic clove then add the strips of eggplant followed by the tomato puree (known as passata in Italy) and 1 fresh basil leaf. Leave to cook gently until the tomato sauce becomes dense and sweet, about 1 hour.
5. When the sauce is almost ready, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and add to the sauce, remove the garlic clove and mix well.
Divide into 4 bowls and top each with the reserved slices of eggplant, a grating of salted ricotta and a leaf of fresh basil.
Stanley Tucci learns how to make the first recorded recipe of Bolognese ragu, which calls for onion, carrot, veal and bacon — but no tomato sauce and butter instead of oil.
Tagliatelle Alla Bolognese (Tagliatelle With Meat Sauce)
Casa Artusi, Forlimpopoli
Recipe by Pellegrino Artusi (from his book “La scienza in cucina e l’arte di mangiar bene” published in 1891)
Makes 4 servings
Ingredients
Salt
14 ounces | 400 grams tagliatelle (or macaroni)
5½ ounces | 150 grams lean veal (preferably fillet)
2 ounces | 50 grams pancetta
¼ onion
½ carrot
2 medium celery stalks
1½ ounces | 40 grams unsalted butter
Freshly ground black pepper
1 teaspoon | 5 milliliters all-purpose flour
Nutmeg (optional)
1 pint | 500 milliliters good-quality beef stock
Grated Parmigiano-Reggiano for serving
Instructions
1. Bring a large pot of salted water to a boil for the pasta.
2. Cut the veal into very small pieces and finely chop the pancetta, onion, carrot and celery.
3. Heat the butter in a pan and add the veal, pancetta and vegetables all at the same time; season with black pepper and a tiny pinch of salt.
4. Once the veal has browned, add a sprinkle of flour, nutmeg if desired, and a ladle of stock.
5. Continue to cook for 10 minutes, continuing to add more stock as necessary. Meanwhile, cook the tagliatelle according to the package instructions until al dente. Drain, toss together with the sauce and serve with grated Parmigiano-Reggiano.
Spaghetti alle zucchine is a Tucci favorite.
CNN
Spaghetti Alle Zucchine (Spaghetti With Zucchini and Basil)
Lo Scoglio, Massa Lubrense
Recipe courtesy of Tommaso de Simone (chef)
Makes 4 servings
Ingredients
Sunflower oil for frying
6 medium zucchini
Salt
14 ounces | 400 grams spaghetti
Freshly ground black pepper (optional)
Grated Parmigiano-Reggiano (preferably aged 2 years)
1 bunch fresh basil leaves
Instructions
1. Heat a generous amount of sunflower oil in a large saucepan.
2. Slice the zucchini into thin rounds and then fry in the hot oil until they begin to turn golden. Drain the zucchini with a slotted spoon, place in a bowl and leave in the fridge to rest and soften for at least 2 hours.
3. When you are ready to prepare the dish, bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve some of the cooking water for the next step.
4. Heat the rested zucchini in a large frying pan along with 2 ladles of the spaghetti cooking water and season with a pinch of salt and freshly ground black pepper if desired.
5. Drain the spaghetti and add to the pan with the zucchini. Remove the pan from the heat, add a couple of handfuls of grated Parmigiano-Reggiano and toss everything together well.
6. Divide into 4 portions, sprinkle each bowl with more Parmigiano-Reggiano and top with a few fresh basil leaves before serving.
Chef Cesare Battisti’s costoletta di vitello
Courtesy Ratanà
Costoletta di Vitello (Veal Chop Milanese)
Ratanà, Milan
Recipe courtesy of Cesare Battisti (chef)
Makes 4 servings
Ingredients
4 veal cutlets (15 ounces | 450 grams each)
5 eggs
Salt
14 ounces | 400 grams fine breadcrumbs
20 ounces | 600 grams clarified butter
30-40 fresh sage leaves
Instructions
1. Trim any excess meat or fat from the bone of each cutlet, scraping the bone with a sharp knife to clean it completely.
2. Use your hands to flatten down the meat. Each cutlet should be approximately 1 inch (2 to 3 centimeters) thick.
3. Beat the eggs with a little salt then coat each cutlet first in egg and then in a layer of breadcrumbs, patting well so that they are evenly covered.
4. Cook each cutlet separately: Heat 1 tablespoon (15 milliliters) clarified butter in a frying pan then place the breaded cutlet into the pan with 2 or 3 sage leaves and cook on a low heat for about 5 minutes. Don’t turn the cutlet over but continue to add more butter and sage during this time and constantly spoon over the melted butter to ensure that the top coating of breadcrumbs is golden and crispy.
5. Remove the cutlet and dry on absorbent paper. Let rest for 2 minutes, sprinkle with salt and serve.
