Simple Italian | Milk Street TV Season 7, Episode 2

We turn to the rustic side of Italian cuisine as inspiration for this episode. First, Christopher Kimball and Milk Street Cook Erika Bruce assemble Umbrian Flatbreads with Sausage and Broccoli Rabe. Then, Milk Street Cook Rayna Jhaveri makes bright and fresh Pasta with Ricotta, Tomatoes and Herbs, while Milk Street Cook Sam Fore prepares a brothy, hearty Umbrian Lentil Soup.
Umbrian Flatbreads with Chicken and Broccoli Rabe: bit.ly/4agWnwG
Umbrian Lentil Soup: bit.ly/44BCakg
Pasta with Ricotta, Tomatoes, and Herbs: bit.ly/4ab0P0a
Find these recipes at: milkstreettv.com
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[@trayvixk4642]

It's interesting how Southeast Asian cooking treats leafy greens a similar way as the broccoli rabe. Instead of actual anchovies, they use a splash of fish sauce but it brings out a nice flavor while still keeping a good texture.

[@LucilleArnold-nh4uu]

Love this series. Had all his publications 20 years ago! When he disappeared
I gave them as gifts!,

[@johnnyoxyrhynchus5216]

Bouy haven't seen that tomato trick before. whatta surprise.

[@jwillisbarrie]

Thanks for adding actual captions for the Deaf - makes it much easier to follow

[@janekailey2173]

Re: his podcast. I eat our farm-fresh eggs EVERY DAY and I can tell you there is a HUGE difference between our FARM-FRESH organic eggs and supermarket eggs-in yolk size, color, and especially taste. Our customers say so as well. People travel here just to buy our FARM-FRESH eggs which literally come right out of our chickens every day. 😍

[@PassiveAgressive319]

Love love this series❤

[@LucilleArnold-nh4uu]

Yummy 🤤😋

[@tatisluxor5310]

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