This episode is all about reinventing classic Italian dishes using Milk Street techniques. Milk Street Cook Matthew Card teaches Christopher Kimball how to make Tuscan Beef and Black Pepper Stew (Peposo alla Fornacina) without having to sauté the meat. Then Milk Street Cook Rayna Jhaveri shows us how to make a Sicilian favorite—and one of our go-to Tuesday Night Dinners—Pasta con Fagioli. Finally, Milk Street Cook Catherine Smart shows Chris a recipe for Soft Polenta that will change the way you cook polenta.
