The legendary spaghetti Stanley Tucci eats “practically every day”

When you have watched Stanley Tucci ‘S adventure on CNN’s “search for Italy”, there is probably a moment that stays in your memory. Yes, this pasta.

Perhaps it was his contagious enthusiasm for the dish, the golden light of the amal fisherman or even the way the sea breeze seemed to wave through the screen – but as far as he turned a fork of this silky, simple pasta, the spectators everywhere Exactly What he had.

The series provided a full festival for the sensory food, art, architecture, but the court that lingered in every mind Tucci said “honestly changed (his) life.”

The good news? You don’t have to go to Italian sea It taste. This iconic pasta is easy enough to make in your own kitchen.

Stanley Tuccis Favorite -Zucchini -Spaghetti

The court is called Spaghetti Alla Nerano, named after the small village of Nerano on the Amalfi coast. It is a regional specialty that makes a modest summer vegetables. zucchiniin something really transcendent.

For Tucci, the best version of Lo Scoglio, a family -run restaurant, is located directly on the water. He tried it for the first time ago and loved it so much that he and his wife Felicity followed it “practically every day”. When he returned to Amalfi for the TV series, he returned directly to Lo Scoglio for a master class of chef Tommaso.

Here is what he learned: the zucchini is not only not only Sacified or fried flat. It is fried in a VAT of Sunflower oil. (Even Tucci admitted that he had incorrectly used far less oil at home.) As soon as the slices are golden and crispy, the zucchini is cooled overnight to soften. The next day it is heated with a hint of gently butterConvert it into a velvety, nutty sauce that clings to every spaghetti strand. Finally, a snowfall made of cheese (probably Provolone del Monaco, which is half -pulled a local cheese) ends the dish.

It’s deceptively simple, but Tucci calls it “one of the best things I’ve ever had in my life”.

How to make Stanley Tuccis Zucchini Spaghetti at home

Our recipe correspondent, Chef Johnstarted to reproduce these legendary pasta, and the key is how it insists on frying. He tested every abbreviation broiling, baking, pan roast, but nothing delivers the same authentic taste as frying In sunflower oil.

As soon as you have committed yourself to this step, the rest is easy. Throw the zucchini sauce with hot spaghetti, fold in a small cheese and you have a bowl with a pure amalfi magic.

So if you want to taste tucci Italian Enlightenment for yourself, you go into the real method. Spaghetti Alla Nerano may just look, but made it right, it could also change your life.