To Tucci Or Not Tucci – Is Stanley Tucci’s GreenPan `Collab’ Authentic?
The much loved, Oscar-nominated actor, Stanley Tucci lights up the screen in many top-rated films including Devil Wear Prada, Devil Wears Prada 2, Conclave and Julie & Julia. He’s also a renowned cookbook author and presenter. It was probably only a matter of time before he put his name to a range of kitchenware. But is it worth the investment?
Stanley Tucci has partnered with GreenPan to create a cookware collection from the ground up.
This range focuses on innovations that take cooking up a few notches.
Made in Italy at GreenPan’s high-tech facility, the Stanley Tucci collection blends refined architectural details with pioneering technology. Yes, they are worth buying as they perform as well as he does. Most critics agree.
“My Stanley Pan is the only piece of celebrity cookware I want in my kitchen,” says Emily Farris – a senior writer on Epicurious, who tested out the range and usually believes that most cookware’ hook ups with the famous are simply “meh”.
High praise indeed but the actor remains modest: “I’m just a guy who knows how to cook,” he points out. “That’s it. I’m not a chef. But I’m a person who loves cookware. I know what I want it to look like, but I need it to work.”
Lydia Hayman, a trained chef is another, who gave the `Stanley Pan’ her seal of approval, in the influential Homes And Gardens publication. However she enjoyed using the entire range which includes saucepans and a Dutch oven.
“I’m awarding the collection a generous 4.5 stars for the thoughtful design, non-toxic materials, great searing and browning, and the stunning aesthetic that simply makes you want to cook,” she explains.
So, if you feel tempted, you’ll find the Stanley Tucci Greenpan range instore at Peter’s of Kensington (although it’s selling fast) and here’s a recipe from the actor’s top selling cookbook Searching for Italy to get you started as you try it out:
Pasta alla Nerano calls for a few simple and delicious ingredients: spaghetti, fried zucchini and provolone cheese. You could have it on the table in less than an hour. It requires a medium skill set and serves four.
List of Ingredients:
567 grams of zucchini
340 grams of spaghetti
171 grams of Provolone cheese
A garlic clove
Bunch of basil leaves
Extra-virgin olive oil
Salt
Pepper
Thinly slice the zucchini. Fry a few slices at a time in plenty of hot oil until golden. Drain on a paper towel and sprinkle the zucchini with torn basil leaves.
Finely grate the provolone, and set it aside.
Cook the spaghetti in boiling salted water. Drain once al dente, setting aside two ladles (around 3/4 cup) pasta cooking water.
Sauté the garlic clove in a pan with a bit of oil. Remove the garlic and add the zucchini, drained spaghetti, 1 ladleful pasta cooking water, and half the provolone. Finish cooking over low heat, adding the second ladleful of pasta cooking water gradually along with the remaining provolone, mixing until it forms a creamy sauce. Serve immediately with a generous amount of freshly ground black pepper.
Send us a photograph of your favourite dishes utilising the Stanley Tucci GreenPan collection (which comes in some tempting colours including Carrara White and Venetian Teal) and we’ll publish the most authentic ones here.