I was recently at the library, looking for a different cookbook when my eye caught the name Tucci - right away I was taken back to two other foodie challenges centered around Stanley Tucci - a reading of his memoir (I made Alfredo) and a movie he produced and starred in (I made Lasagna Bolognese). So why not another. It was a pretty charming book.
The Tucci Cookbook by Stanley Tucci
My rating: 5 of 5 stars
Great recipes. Most included a beautiful full color picture and all recipes came with a brief story or history of the recipe. All also included a wine pairing.
View all my reviews
I had several recipes bookmarked including this homemade Gnocchi (recipe here) and this meatloaf. I was intrigued by the addition of ricotta and the wine sauce.
The meatloaf itself was very tasty, but the texture (due to the ricotta) was a bit on the mushy side. The texture combined with the more pungent wine sauce made this one a no-go for the kids. Hubs and I enjoyed it, but my regular recipe is still our favorite.
Sunday Funday we are sharing Meat Dishes, check the recipes made by us.
Beef Tenderloin with Red Wine Dijon Cream Sauce by Karen’s Kitchen Stories
Braised Beef with Sauerkraut and Sizzling Potatoes by Palatable Pastime
Chicken Daube by A Day in the Life on the Farm
Roman-Style Meatloaf by Amy’s Cooking Adventures
Recipe adapted slightly from the Tucci Cookbook
¼ pound bread, torn in small pieces
¼ cup water
1 ½ pounds ground pork
1 cup ricotta cheese
3 tablespoons grated parmesan cheese
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh rosemary
¼ teaspoon freshly ground black pepper
⅛ teaspoon nutmeg
2 tablespoons butter, melted
2 tablespoons canola oil
1 cup dry white wine
3 sprigs fresh rosemary
Preheat the oven to 375 degrees F.
Place the torn bread into a large bowl. Pour the water over the bread and mix until very soft. Add the remaining meatloaf ingredients and mix until well combined.
Form the meat into two loaves and place into a large casserole dish.
Mix together the sauce ingredients and pour over the meatloaves.
Bake in the preheated oven for about 40 minutes or until cooked through. Move the cooked meatloaves to a serving platter and tent with foil
Strain the sauce into a small saucepan and cook over medium-high heat and cook until reduced by half. Pour over the meatloaf and serve.