Stanley Tucci is an award winning actor and filmmaker. Nominated for an Oscar, Golden Globe and BAFTA for The Lovely Bones (2009). The list of outstanding performances is endless, The Hunger Games, Burlesque, The Terminal, and of course The Devil Wears Prada and Julie & Julia, alongside the inimitable Meryl Streep.
Not content with being brilliant on the big screen, Stanley has also won an Emmy for his TV show Stanley Tucci: Searching for Italy.
Nick nervously serves Stanley a negroni and Angela prepares one of his favourite meals, spaghetti alle vongole, with clams, white wine, garlic, parsley and crispy pangrattato (toasted breadcrumbs). Stanley is a man of taste, he talks Italian cooking with Angela, the importance of a leather shoe with Nick and casually drops names like Ryan Reynolds, Cher and Judi Dench into conversation. Stanley Tucci is the epitome of a dream dinner party guest.
This episode was released in November 2022 and was the sixth episode from Series 2 of Dish from Waitrose.
Watch this episode here: https://youtu.be/SpDFGkSqWYc
All recipes from this podcast can be found at waitrose.com/dishrecipes
A transcript for this episode can be found at waitrose.com/dish
Find all Dish episodes here: https://pod.link/1626354833
We can’t all have a Michelin star chef in the kitchen, but you can ask Angela for help.
Send your dilemmas to dish@waitrose.co.uk and she’ll try to answer in a future episode.
Dish is a S:E Creative Studio production for Waitrose
32 Comments
What’s wrong with pre grating your Parmesan 😆 you ain’t Italian love
Why not the bolognese sauce on spaghetti? Genuinely curious.
As a Yorkshireman you can't have too much sauce, or gravy. It's got to be moist.
You should ask your audience what annoys almost everyone about Stanley Tucci. What an offputting individual.
What is it with the Italians and dry food?! No sauce on their pasta and bread & pastry drier than Gandhi's sandals.
Food Nazis. Just do what you like. And ignore ppl that whine about it.
Ugh but pre grated parm is so delicious
Cream in carbonara! Yess! I never enjoyed pasta until i went to Italy.
Incorrect. No such thing as too much sauce.
I think Tagliatelle is the preferred pasta size for Bolognese. And yes, you should always grate your Parmesan fresh for optimal taste. 👅
Neither of them are Italian…
Ah, the things that annoy you are what we poor peasants eat…sorry
“Is there something that annoys you both?”
“Interviewers who won’t stop talking”
It's good to have standards, but it's more important to not be condescending.
Italians…..traditional red sauce…sorry but you only had it for about 200 years or so and half that time it was considered a poison.
Tomatoes could be grown in victory gardens, you could use small amounts of meat.
So you have most garden, easy to grow and cheap to buy ingredients. Along with a simple pasta that could be made at home, with minimal ingredients. This helped people survive 2 wars and a great depression.
I will NOT associate with ANYONE who uses pre-grated Parmesan. Period.
You have to be a pain in the ass to complain about too much sauce (if it drowning it then it becomes a soup). What will you do your scarpetta with? Ps. I’ve been living in Italy for the last 22 years
Spaghetti with bolognaise isn’t Italian?
Says the English lady and the yank 😂😂😂😂😂😂😂😂
Please Stanly tell the uneducated that great Italian food exists in the UK. They should try going to Scotland
Let people like what they like. If you don't like too much sauce, good for you. But others might. If you don't like cream in your carbonara that's great but I do. Being bothered by other people's preferences and trying to shame them as if they are WRONG in some way is wild.
Stanley Tucci… stick to acting 😅
Nobody cares what Italy think tho. They didn't invent pasta and new haven does pizza better.
Oh do one. If you're cooking for a family the sauce makes a larger meal. So cooking on a budget thats what you have to do.
Snobs.
I think all pasta originates from China.
Chicken is either pizza or pasta
Pre grated parmesan is cheaper for us lower class people so sorry for your snobbery
Still working on my ragu, haven't quite nailed it – too bland, but I'm going to use tagliatelle as we're having this tonight. Carbonara – have never used cream but I do use bacon & parmesan, hear me out. As I understand it guanciale & pecorino were used as they were cheap, plentiful & available; so I use bacon & parmesan in that same original spirit even though that's not authentic. Same reason I use a green bell pepper for Turkish menemen.
Who’s the chav bird ?
Not an Italian restaurant or dish but the too much sauce was my meal of shrimp and grits tonight on our vacation. The meal tasted great but it was a giant sloppy greasy bowl of a white cheese sauce over flowing and you lost the girts completely. It had 3 different sizes of shrimp! I loved it but my family kept questioning because they thought it looked awful, and it did, but the taste was above average. I fished the shrimp out to take home and left the soupyness to be cleaned up.
I think the Neapolitans still argue with the Bolognese about spaghetti tho. It’s a thing down there!
Snobs