Lello Petrelo's Blog

  • Parmesan White Bean Soup With Hearty Greens

    Parmesan White Bean Soup With Hearty Greens

    This is the perfect recipe for a cold, cozy night. Our Italian Beans are just what you need. I found this recipe at the NYT and went right to the kitchen. You will love it. Create Magic in your kitchen, always!

         Whatever you do, don’t throw away your Parmesan rinds: Within those waxy rinds is enough rich umami and salty cheese flavor to carry an entire soup’s broth. Collect and store them in an airtight container in the freezer (or purchase a container of them at your grocery store). Once you have about 10 ounces of rinds, simmer them with aromatics as you would to make chicken or bone broth. (For an easier cleanup, enclose the rinds in cheesecloth or muslin.) Use the broth to make risotto or minestrone, a pot of beans or this soup, which combines beans and greens with the garlic and lemon rind from the broth. Use whichever beans and greens you like, and mop up every last Parmesan-y drop with a hunk of crusty bread.

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  • Sheet-Pan Salmon and Broccoli With Sesame and Ginger

    Sheet-Pan Salmon and Broccoli With Sesame and Ginger

     This recipe is by Lidey Heuck for the NYT. Photography:  Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

    A healthy sheet-pan dinner that comes together in just 20 minutes? Sign us up. Brushing a simple sesame-ginger glaze onto the salmon before it roasts promotes caramelization on the fish, a feat not easily accomplished when roasting salmon fillets. The garnishes give this dinner a professional finish: A squeeze of lime juice, a sprinkle of sesame seeds, and a handful of thinly sliced scallions make for a beautiful plate.
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  • Spinach Risotto with Taleggio Cheese

    Spinach Risotto with Taleggio Cheese

        This recipe is an adaptation of the famous nettle risotto from the River Café in London. Melissa Clark substitutes spinach, which is easier to find and less perilous to work with. She says its best to do with crinkly spinach, which has a more robustly mineral flavor than the delicate baby leaves, but use whichever you can get. It will be amazing regardless. 

          The melting taleggio makes the rice supremely creamy, and adds a funky earthiness. Note that it is easiest to remove the rind and cut the cheese into cubes when its straight-from-the fridge cold, then let it come to room temperature as you cook the rice. If you would like to use an equal quantity of nettles here instead of spinach, Melissa says you can.

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