Secret Italian Recipes (Season 4, Episode 16)

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This episode features recipes found across Italy, from Puglia to Sardinia. First, it’s Tomato-Olive Focaccia with Milk Street Cook Erika Bruce, who shows us that the secret to light and crisp focaccia is a higher water content than you’d expect. Then, Milk Street Cook Rayna Jhaveri cooks Orecchiette with Broccolini topped with crunchy breadcrumbs, and Milk Street Cook Josh Mamaclay teaches Christopher Kimball to make Fregola with Shrimp and Tomatoes, pea-shaped pasta cooked in a flavorful seafood broth.

Tomato-Olive Focaccia:
Orecchiette with Broccolini:
Fregola with Shrimp and Tomatoes:

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jack dorsey says:

Mr.Kimball, I am a tenderfoot with cooking. What is the difference between focaccia & pizza?

Olstinske Dale says:

I just made this focaccia exactly per the recipe. It didn’t turn out good at all. The top, sides and bottom were crispy, but didn’t get nearly the rise I would have expected. Very disappointed.

Jack Finwall says:

your written recipe and the video recipe hav a couple discrepencies: written recipe calls for 8 tabelspoons olive oil divided: video shows 4 tbl. divided, written shows 1-3/4 tsp salt, divided, video uses 2 tsp. not period.

1tinac says:

I really love the trips, and amazing recipes that Milk Street is bringing. I want to try the shrimp dish yum

Stubborn Storm Trooper says:

I'm making it rite know it looks sooooooooo. Goooooooood

Mary Jurczyk says:

I don’t have a heavy duty mixer. I used the dough blade in my 20 some year old food processor. It seemed to turn out very well. The proofing only took about 4 hours even though my kitchen was not particularly warm. The suggestion to roast the tomatoes seems like a great idea. I dipped the focaccia in a extra virgin olive oil splashed with balsamic vinegar with a dash of Himalayan salt. Yum! I checked the recipe and the video several times. So there is a second proofing of 4 hours…which did not take that long. Thank you for the recipe.

Rachel Wise says:

Amazing show again, keep bring the dishes. Milk Street team is a delight to watch. Would not know of Milk street unless on youtube.

Ann Holley says:


Sitting Still says:

What? The sugar is not a food for yeast because you can still taste it in the bread when it’s baked. The yeast eats the sugars from the flour. I realize that this is a fast focaccia recipe because I’ve made a version that takes three days using a pre-ferment that rests in the fridge for at least 12 hours. There is so much flavor from the bread alone that you don’t need toppings.

You can add a ton of flavor to a dough just by resting in the fridge. I’ve put a basic pita dough in the fridge for 3 days and the result is amazing. It develops a rich, tangy, sourdough flavor.

Adele says:

Please stop using the term "israeli couscous", the proper name is the original Palestinian term, "Maftoul".

Jennifer Graham says:

Abound time this is on you tube.

carla jackson says:

I have never wanted to crumble a crispy pork product over something so bad as the Fregola n my life.

Ron Zack says:

About time you started using YouTube for these videos. As far as I'm concerned, you can post them ALL here, and forget about PBS entirely. 2021 will be the year of ON DEMAND video, we simply can't re-arrange our lives around what time our favorite TV shows are on anymore.

Nate C says:

Beware! Weigh the flour! The recipe on the website calls for 500 grams of flour. This equals just 2 and 1/2 cups of King Arthur bread flour. I wasted a batch of dough by just using my measuring cups to measure the recommended 3 and 2/3 cups flour and it was WAY too dry. Also #scrapethebowl

Linda Joe says:

It has to be "00" flour only from Italy

Sandra Mollett says:

I could do without the slow motion shots.

Raving Cyclist says:

So, this is life after America's Test Kitchen?

Karlene Warner says:

How can anyone that appreciates good food seriously dis on the video! Fregola is a pasta that is so underused! Can’t wait to try these recipes!

Elissa Weizman says:

Fregola sounds like a Yiddish word :)

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