Favorite Italian Classics | Milk Street TV Season 7, Episode 722

Рет қаралды 13,282

Күн бұрын

The food of Naples stars in this episode. We begin with Christopher Kimball and Milk Street Cook Rose Hattabaugh assembling No-Fry Neapolitan Eggplant Parmesan, a lighter, brighter version of the original that skips the breading. Milk Street Cook Matthew Card follows by preparing simple and satisfying Broccoli Rabe and Sausage, and we finish with Milk Street Cook Bianca Borges making classic Italian comfort food, Pasta and Potatoes.
No-Fry Neapolitan Eggplant Parmesan: bit.ly/4b9LU7H
Broccoli Rabe and Sausage: bit.ly/3ws3zs2
Pasta and Potatoes: bit.ly/4dvQ1fU
Find these recipes at: milkstreettv.com
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#Food #Cooking #MilkStreetTV #Italy #Naples

Пікірлер: 11

@nelsonbrooks Ай бұрын

Yes, a second vote for Matthew’s return. Always enjoyed your contribution in the past, & now looking forward to the future, welcome back.

@jeffersonjefferson2883 5 ай бұрын

We love you Bianca....You are one of the best of Milk Street....Your style of cooking is effortless and chic...Cheers.l

@wjohnson4102 5 ай бұрын

Couldn't agree more! Bianca is the 💣!!

@PassiveAgressive319 5 ай бұрын

Wow great to see Mathew again, I haven’t seen him since season 2.

@lindacoffin5110 5 ай бұрын

Thumbs up to milkstreet!

@zizzie4081 2 ай бұрын

I brush the eggplant slices with oil and cook them on the outdoor grill, so as not to heat up the house in the summer. Works great.

@t.m.4254 3 ай бұрын

I need to be a guess taste tester lol😂

@rick3747 5 ай бұрын

Yummy......looks great!

@jred5153 5 ай бұрын

For me, as a west coast cook, It’s getting harder and harder to find smoked provolone cheese anymore. Growing up on the east coast it was everywhere, but here, not so much. “Beware” broccoli rabe can be extremely bitter, my wife hates it. I usually cut and blanch it first to remove some of the bitterness. Then I squeeze out the rabe to get rid of some moisture. Then I cook the sausage to render out the fat, add lots of garlic, a splash of white wine, remove from the heat then add a 60/40 blend of parm to pecorino, a pad of butter and toss. If you are not a fan of celery, like me, you can used chopped fennel bulb. I also use crushed fennel seeds added to the garlic sauté. The parm rind is a great addition, I have bag of them in the freezer. I always add the grated hard cheese off the heat, it tends to clump up if you don’t. Just this retired old cooks opinion, to each their own. 🍷

@jmnindfw 4 ай бұрын

I grew up on broccoli raab and sausage. My mother was from Italy and she always blanched the broccoli raab. I tried making it without blanching and thought it was awful.