Stanley Tucci transports viewers as he travels around Italy and indulges in the world's most popular cuisine. Here are five recipes, adapted for the home cook, from this fall season.
Zeppole are deep-fried doughnuts that Stanley Tucci called"addictively delicious." Italians often serve puffy, golden zeppole with a generous dusting of powdered sugar, but the Tucci family prefers a savory version, incorporating anchovies within the dough.4 cups | ½ kilogram flour plus more for surface, preferably type 00¼ cup | 60 milliliters warm waterPowdered sugar or honey InstructionsBoil the potatoes in a large pot until they are soft, about 10 minutes.
For a savory version, add a couple of diced anchovy fillets or diced salami to the dough as you shape it if desired.Pour the oil into a large saucepan to reach a depth of 2 inches and heat over medium heat. To check that the oil is hot enough, immerse a piece of dough; if it remains on the bottom, it is still cold. If the dough comes to the surface and fries, the oil is ready.
At La Collinetta, Stanley Tucci and farmer and activist Annalisa Fiorenza sample the ancient dish of lamb cooked in clay.