Spaghetti, Gnocchi and Cloud Bread | Milk Street TV Season 7, Episode 19

From Rome to Naples, we bring the cooking of Italy to our kitchen! Christopher Kimball and Milk Street Cook Rose Hattabaugh start us off with Roman Cloud Bread with Mixed Greens and Fennel Salad, a crisp yet pleasantly chewy flatbread contrasted by fresh, bitter greens. Then, Milk Street Cook Bianca Borges assembles a lighter, brighter riff on carbonara, Spaghetti with Prosciutto, Parmesan and Peas. To finish, Milk Street Cook Rosemary Gill makes Gnocchi di Farina with Pancetta and Garlic, demonstrating gnocchi made with only flour, water and salt.
Roman Cloud Bread with Mixed Greens and Fennel Salad: bit.ly/3JTY9ZW
Spaghetti with Prosciutto, Parmesan, and Peas: bit.ly/3wiS0U9
Gnocchi di Farina with Pancetta and Garlic: bit.ly/3UPk8rc
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