Christopher Kimball goes off the beaten path in Rome to learn new twists on Italian classics. He starts with Fresh Egg Pasta with Brown Butter and Hazelnuts. Then, Rosemary Gill revamps Roman-Style Chicken Cacciatore, leaving its chunky tomato-heavy braise behind in favor of a more minimalist approach. Rose Hattabaugh prepares Spinach and Ricotta Dumplings in Tomato Sauce, while Wes Martin experiments with ways to tame tomato sauce acidity.
Get the recipes:
Fresh Egg Pasta with Brown Butter and Hazelnuts: https://bit.ly/3CkJDtZ
Roman-Style Chicken Cacciatore: https://bit.ly/4jxzJX1
Spinach and Ricotta Dumplings in Tomato Sauce: https://bit.ly/4fZsGmU
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9 Comments
That chicken dish looks delicious.
So true about Italian use of garlic. Just ask Pasta Grammar, Ava!
I am Italian and I am in Rome right now for the winter. While Colline Emiliane is arguably one of the best restaurants in Rome, it is Emilian, NOT Roman! Hazelnuts may be ‘classic’ but not classic Roman. The Piemontese claim to have the best hazelnuts in the world. However when you drive in northern Lazio near Viterbo, you see thousands of the hazelnut trees owned by Ferrara to make all the Nutella sold in the world, and as a Piemontese myself, I have to admit the nuts are quite good. But the ‘ classic’ Roman pastas do not contain hazelnuts!
And Chris’s subtle denigration of dried pasta means he hasn’t watched his dear friend Alex’s series on Carbonara, the quintessential Roman pasta dish. You ASSOLUTAMENTE cannot use fresh pasta, it must be dried. In fact when you go to Roscioli or Armando’s for a Carbonara, they inform you it will take 25 minutes (and it really does), because it is cooked to order with the best dried pasta which takes that long to cook. Fresh pasta is wonderful, but a good dried has its place and I highly recommend you highlight its merits.
that girl is so pretty. She looks like the girls immortalized in 2000 year old Roman mosaics.
Add carrot to the sauce that will help with the acid
I laughed at the ph strip, you think youre still Americas test kitchen 😂
Hi Chris, I'm really liking these videos! The recipes are exciting, yet very approachable. Thanks so much
Where did the original cast members go?
It would be nice to point out that many of the dishes, especially using fish, as well as non-pork dishes were greatly influenced by Rome’s Jewish population. That doesn’t get mentioned enough.
Also, Chris, you said how much better fresh pasta tastes, “although many Italians go skis eat dry pasta”. Yeah, because they are two different things. Fresh is not better, it’s just used in specific dishes. You could never make cacio pepe, or carbonara with a fresh pasta. As I’m sure you know, each pasta has its own sauce.