The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters 836: Italian Two Ways with Chefs Joshua McFadden and Christian Petroni
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Oct 17, 2025 Chefs Joshua McFadden and Christian Petroni share their unique takes on Italian cuisine. McFadden, celebrated for his seasonal vegetable pasta, introduces his Nut Ragu, a game-changer for texture in sauces. He also discusses innovative uses for kale in classic dishes. Petroni brings the flavors of the Bronx, showcasing Italian-American comfort food. He dives into the nostalgia of Chicken Scarpariello and the evolution of eggplant parmesan, revealing how authentic recipes fuel his restaurant's success.
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Nuts Can Become A Ragu
- Nut ragu transforms nuts into a meaty, textural substitute by toasting then braising them in a long tomato-based simmer.
- Toasting releases nutty flavors that absorb and reconcentrate in the sauce, giving surprising depth and texture.
Make Kale Sauce From Pasta Water
- Blanch kale in pasta water, puree with garlic and some cooking liquid, then finish pasta with it as a vibrant sauce.
- Add cheese, butter or olive oil to balance bitterness and create a silky green sauce that even kids like.
Finish Pasta In The Sauce
- Have everything ready before you put pasta in the water so you can finish it in the sauce.
- Pull pasta a minute or two early and finish cooking it in the pan with sauce and pasta water to marry flavors.
