Lello Petrelo's Blog

Lemon Chicken Breasts With Herbs de Provence

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Boneless chicken breasts suffer a bad reputation, owing in large part to their propensity to dry out. The solution here is a lovely bath in an ample amount of olive oil, white wine and lemon, which seasons and...

Watercress Barlotto

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Just like a risotto, barley can become an incredible Barlotto, just a different grain. I tried it for the first time with our Italian Cordero Barley and I can honestly say I am flabbergasted. I got this one...

Chocolate and Olive Oil Mousse

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Olive oil makes this bittersweet chocolate mousse kosher for a meat meal. Joan Nathan brought the recipe to The Times in 2007. “This is a contemporary dessert from Tangiers, a city with a blend of cultures,” the cookbook...

Créme Anglaise

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Créme Anglaise is an incredible cream or sauce for soufflés, pies, cakes...or any sweets you can think, even ice cream, it is amazing on ice cream. You can serve it cold or hot, depending on the dessert. It...

Stewed Black-Eyed Peas

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      Different cultures have different traditions for New Year's Day or Eve. In the United States, particularly in the south, the black-eyed peas are the star of the show. Families always cook the beans to welcome...

Aligot (Mashed Potatoes with Cheese)

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  Somewhere between buttery mashed potatoes and pure melted cheese lies aligot, the comforting, cheese-enhanced mashed-potato dish from central France. The key to getting a smooth, airy texture is to rice the potatoes while they're still hot, then...

La Soupe - Winter Soup

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I was always so excited and happily overwhelmed by the bags of mixed vegetables, called soupe or la soupe, sold in markets and supermarkets all over France. The bags included an onion, carrots and celery, a leek, a turnip or two and...