Cooking.With.Tucci

Cooking.With.Tucci Cooking authentic Italian food and showing that is affordable to every pocket. Hi everyone!

My name is Antonio, and I’m from southern Italy, near Naples, in a beautiful city called Castellammare di Stabia.The purpose of this page isn’t to teach anyone how to cook, but to show that authentic Italian food isn’t expensive and can be enjoyed by everyone. Great flavors don’t have to come with a high price tag!Follow along for real Italian recipes, food inspiration, and a taste of Italy wherever you are. 🍝🍕✨

11/05/2026

Mandarin Liquor

Get my full eBook “50 Easy Italian Recipes by Tucci” link in bio.

This homemade mandarin liquor is smooth, fragrant and packed with natural citrus flavour. Inspired by traditional Italian liqueurs, it slowly infuses fresh mandarin peels in pure alcohol before being blended with a sweet syrup for a perfectly balanced finish.

What I Used

• 1 litre 95% alcohol
• 1.5 litres water
• 1 kg white sugar
• 3 kg mandarin peels

How to Make It

Carefully peel the mandarins, trying to avoid the white bitter part. Place all the peels into a large container and pour over the alcohol, making sure all the peels stay submerged. Seal the container hermetically and store in a dark place for 3 weeks, shaking gently every 3 to 4 days.

Once ready, prepare the syrup by bringing the water and sugar to a boil, then turn off the heat and let it cool completely. Filter the alcohol using a fine filter or cheese cloth and slowly pour it into the syrup, stirring gently until combined. Bottle the liquor and leave the bottles open for 10 minutes before sealing.

Store again in a dark place for another 2 to 4 weeks before serving.

Best stored in the fridge for 6 to 12 months. Can be stored in the freezer up to 2 years.

01/05/2026

One bowl savoury tuna cake ready in 5min

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This savory tuna yogurt cake is soft, flavourful and incredibly easy to make. Everything comes together in one bowl using simple pantry ingredients, creating a moist and satisfying bake perfect for lunch, dinner or meal prep.

What I Used

• 160 g white yogurt
• 1 tub milk
• 1/3 tub seed oil
• 3 tubs plain flour
• 2 tsp baking powder
• 300 g tuna in oil
• 200 g mixed olives
• 100 g sun dried tomatoes
• 3 tsp capers
• 2 tsp salt
• Oregano to taste

How to Make It

Add yogurt to a bowl.

Add eggs if using or proceed directly.

Pour in the milk and oil.

Mix until combined.

Add flour and baking powder.

Mix until smooth batter forms.

Add tuna and break it slightly.

Add olives, sun dried tomatoes and capers.

Season with salt and oregano.

Mix everything well.

Pour into a lined baking tray.

Level the surface.

Sprinkle extra oregano on top.

Bake at 180°C 350°F for about 35 minutes.

Bake until golden and cooked through.

Let cool slightly before slicing.

Serve and enjoy.

Best eaten warm or at room temperature. Can be stored in the fridge up to 2 days. Not suitable for freezing.

27/04/2026

Four Cheese Pasta

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This four cheese pasta is rich, creamy and pure comfort in a bowl. Made with a blend of provolone, blue cheese, brie and Parmigiano, every bite melts in your mouth. Simple, fast and guaranteed to impress.

What I Used

• 400 g rigatoni pasta (14 oz)
• 150 g provolone (5.3 oz)
• 100 g blue cheese (3.5 oz)
• 100 g brie (3.5 oz)
• 50 g Parmigiano Reggiano (1.7 oz)
• 300 ml milk (1 1/4 cups)
• 1 tsp nutmeg
• Salt and pepper to taste

How to Make It

Bring salted water to a boil.

Cook the pasta until al dente.

Slice all the cheeses.

Grate the Parmigiano.

In a pan add the milk.

Add all cheeses except Parmigiano.

Add nutmeg, salt and pepper.

Cook over low heat.

Stir constantly until smooth and creamy.

Add the cooked pasta to the sauce.

Mix well to coat evenly.

Add Parmigiano.

Cook for 1 to 2 minutes.

Plate the pasta.

Finish with extra blue cheese and black pepper.

Serve and enjoy.

Best eaten fresh. Can be stored in the fridge up to 2 days, reheat gently with a splash of milk. Not suitable for freezing.

pasta

22/04/2026

Sweet and Sour Sauce

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This sweet and sour sauce is perfectly balanced between tangy and sweet. Made with simple pantry ingredients, it’s smooth, glossy and ideal for spring rolls, tempura or stir-fried dishes.

What I Used

• 130 g tomato paste (1/2 cup)
• 125 g sugar (1/2 cup + 2 tbsp)
• 500 ml water (2 cups)
• 125 ml white wine vinegar (1/2 cup)
• 35 g potato starch (1/4 cup)
• 4 tbsp water (for slurry)
• 2 fresh chili peppers optional

How to Make It

Add water to a saucepan.

Bring to a boil.

Add sugar and tomato paste.

Stir until dissolved.

Pour in the vinegar.

Bring back to a boil.

In a bowl mix potato starch with water.

Stir until smooth slurry forms.

Slowly pour slurry into the sauce.

Whisk continuously.

Cook until thickened.

Add chopped chili if using.

Cook briefly until glossy and smooth.

Remove from heat.

Serve and enjoy.

Best kept refrigerated up to 3 days in an airtight jar. Best used once cooled. Not suitable for freezing.

20/04/2026

Cocoa and Cinnamon Pudding

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This cocoa and cinnamon pudding is smooth, rich and naturally dairy-free. Made with simple ingredients and thickened with corn starch, it’s a quick and comforting dessert perfect for any occasion.

What I Used

• 500 ml lactose-free milk (2 cups)
• 30 g unsweetened cocoa powder (1/4 cup)
• 45 g corn starch (1/3 cup)
• 135 g sugar (2/3 cup)
• Pinch of cinnamon

How to Make It

Add sugar to a bowl.

Sift in corn starch and cocoa powder.

Add cinnamon and mix.

Pour milk into a saucepan.

Gradually add the dry ingredients while whisking.

Mix until smooth with no lumps.

Cook over medium heat.

Stir constantly.

Cook for 3 to 4 minutes until thickened.

Pour into lightly wet molds.

Let cool for 15 minutes.

Refrigerate for about 3 hours.

Unmold and serve.

Enjoy.

Best kept refrigerated up to 2 days covered. Best eaten cold. Not suitable for freezing.

19/04/2026

Homemade Mayonnaise

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This is my go-to homemade mayonnaise: rich, silky and perfectly balanced. Once you try it, you’ll never go back to store-bought. Simple ingredients, big flavour and ready in minutes.

What I Used

• 2 egg yolks
• 1 whole egg
• 600 ml sunflower oil (2 1/2 cups)
• 100 ml extra virgin olive oil (7 tbsp)
• Juice of 1 lemon
• 1 tsp vinegar
• Pinch of salt

How to Make It

Add egg yolks, whole egg and salt to a mixer.

Start mixing at maximum speed.

Slowly add the sunflower oil.

Add it very gradually at the beginning.

Once the mixture thickens, pour a bit faster.

Continue until all the sunflower oil is incorporated.

Add extra virgin olive oil.

Add lemon juice and vinegar.

Mix again until smooth and creamy.

Serve immediately or store in the fridge.

Enjoy.

Best kept refrigerated up to 3 days in an airtight container. Not suitable for freezing.

17/04/2026

Babaganoush

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This babaganoush is creamy, smoky and full of flavour. Made with roasted eggplant, tahini, lemon and garlic, it’s a simple and healthy dip perfect for serving with bread or vegetables.

What I Used

• 700 g eggplants (about 1.5 lb)
• 30 g tahini (2 tbsp)
• 1 garlic clove
• 30 ml lemon juice (2 tbsp)
• 30 ml extra virgin olive oil (2 tbsp)
• Salt to taste
• Black pepper to taste
• Parsley for garnish

How to Make It

Wash and dry the eggplants.

Pierce them with a fork.

Place on a baking tray.

Roast at 200°C 400°F for 35 to 40 minutes.

Cook until soft.

Remove from the oven and let cool slightly.

Peel the eggplants.

Place the flesh in a bowl.

Add tahini, garlic, lemon juice and olive oil.

Blend until smooth.

Season with salt and pepper.

Transfer to a serving bowl.

Drizzle with olive oil.

Garnish with parsley.

Serve and enjoy.

Best kept refrigerated up to 2 days in an airtight container. Not suitable for freezing.

15/04/2026

Fried Sage in Batter

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These fried sage leaves are light, crispy and full of flavour. Coated in a delicate batter and fried until golden, they are the perfect Italian appetizer or aperitivo snack.

What I Used

• 20 fresh sage leaves
• 100 g all-purpose flour (3/4 cup)
• 150 ml sparkling water, cold (2/3 cup)
• Pinch of salt
• Vegetable oil for frying

How to Make It

Wash the sage leaves and pat dry.

Heat oil in a small pot.

Add flour and salt to a bowl.

Slowly whisk in cold sparkling water.

Mix until a smooth batter forms.

Dip each sage leaf into the batter.

Let excess batter drip off.

Fry a few leaves at a time.

Cook until lightly golden.

Remove with a slotted spoon.

Drain on paper towel.

Season lightly with salt.

Serve immediately.

Best eaten immediately after frying. Not suitable for storing or freezing.

13/04/2026

Homemade Crackers

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These homemade crackers are simple, crunchy and made with basic pantry ingredients. Perfect for serving with cheese, dips or enjoying as a light snack, they are quick to prepare and incredibly satisfying.

What I Used

• 200 g all-purpose flour (1 2/3 cups)
• 100 ml water (1/3 cup + 1 tbsp)
• 40 ml extra virgin olive oil (3 tbsp)
• 5 g salt (1 tsp)
• Dried herbs or seeds optional

How to Make It

Preheat the oven to 180°C 350°F.

Add flour and salt to a bowl.

Add water and olive oil.

Mix until a dough forms.

Knead briefly until smooth.

Roll the dough very thin.

Transfer to a baking tray lined with paper.

Score into squares with a knife.

Prick the surface with a fork.

Sprinkle herbs or seeds if using.

Bake for 18 to 20 minutes.

Bake until golden and crispy.

Let cool completely before breaking apart.

Best eaten fresh. Keeps up to 5 days in an airtight container, best within 2 days. Not suitable for freezing.

12/04/2026

Perfect Boiled Prawns

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These perfectly cooked prawns are juicy, flavourful and ready in just 3 minutes. Better and cheaper than supermarket pre-cooked prawns, this simple method locks in freshness and texture every time.

What I Used

• Raw prawns
• 1 litre water
• 100 g salt
• Ice
• Lemon
• Your favourite sauce

How to Make It

Fill a tall pan with water.

Add salt using the ratio of 100 g per litre.

Bring the water to a boil.

Add the prawns.

Cook for 3 minutes.

In another bowl prepare cold water with ice.

Add salt using the same ratio.

Drain the prawns from the hot water.

Transfer immediately into the iced water.

Let them cool completely.

Drain and serve.

Serve with lemon and your favourite sauce.

Best eaten fresh. Can be stored in the fridge up to 1 day.

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