Welcome to London.
Beyond the stereotypes about conventional British delicacies, Tucci found a vibrant meals scene influenced by generations of Italian immigrants. With creamy burrata and contemporary do-it-yourself pasta, a few of these transplant dishes rival their Italian counterparts.
“This is one of my favorite places in the world,” Tucci proudly proclaimed of his hometown.
THE CHEF WHO CATERED TUCCI’S WEDDING
“I was the one who introduced ‘nduja to London,” Mazzei mentioned. “And now you find it nearly everywhere, and now it is a great part of your ingredient list.”
“That’s delicious!” Tucci mentioned as he sampled the scallops. “It’s got so much going on.”
After, Tucci tried black cod with licorice, purple onion jam, cavolo nero, olive oil mash and crispy potatoes. The dish is an ode to Mazzei’s humble roots in Calabria, the place licorice and fish are plentiful.
CHURCH TURNED MARKETPLACE
Tucci swung by to choose up some tagliarini, an extended ribbon pasta, to cook dinner later.
“That’s beautiful. Look at the color of that,” Tucci mentioned of the shiny yellow.
He grabbed a kilo and went again to his home to begin cooking.
LEMON PASTA WITH LONDON ROCKET
To make the dish, the pair cooked up some chilis and garlic in olive oil. Then they added the cooked pasta to the pan, with some butter and lemon juice.
“Oh my, look at that!” Contaldo mentioned. “Sorry, I just get excited every time I cook a bit of pasta.”
Finally, they topped it with London rocket, a leafy inexperienced that is an in depth cousin to arugula.
This dish will not be conventional, nevertheless it showcases London’s evolving culinary scene.
“Wow. I love it with the rocket it. It’s so good. I don’t even want to talk anymore… about this or anything. I just want to eat it,” Tucci mentioned.
FOLLOW THE BREADCRUMBS
She invited Tucci to her house in London’s East End to make anolini along with her prolonged household.
Anolini are full of celery, carrots, garlic, breadcrumbs and cheese. Traditionally, breadcrumbs and Parmigiano have been used as a alternative for meat in the filling as a result of they have been extra reasonably priced.
The ravioli-making course of was painstakingly gradual.
“Everyone wants quick recipes but the actually good recipes take time,” Hartnett mentioned.
And simply as she predicted, their laborious work paid off.
“This is incredible, absolutely incredible,” Tucci mentioned.
MAMMA MIA
In Chelsea, Tucci visited a one-of-a-kind restaurant that celebrates the artwork of house cooking.
“The ragù, lovingly simmered for six long hours, just melts in your mouth,” Tucci mentioned.
THE FRENCH CONNECTION
The restaurant’s unique proprietor, Peppino Leoni, was amongst the first to glamorize Italian cooking.
Rich, creamy sauces present the delicacies’s French affect.
“France and Italy have always vied for supremacy,” Lee mentioned.
THE MOZZARELLA CAPITAL
She discovered the greatest cheese comes from British cows.
“I love British milk,” Di Vietri mentioned. “The flavor is slightly richer and the reason is the grass. The cows are on pasture more.”
The mozzarella produced from British cows is yellower than the Italian model.
“It’s so comforting,” Tucci mentioned whereas sampling the cheese. “The warmth of it and everything about it. It’s so good.”
Today, extra eating places in London are embracing native cheeses.
‘Stanley Tucci: Searching for Italy’ Season 2: What’s on the menu in London & More Latest News Update
‘Stanley Tucci: Searching for Italy’ Season 2: What’s on the menu in London & More Live News
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