All Top Chef Interview with Carla Pellegrino

Top Chef Seattle contestant, Carla Pellegrino, talks about her experience on the show.

A highlight:  

ATC:  If you could go back, what would you do differently?

CP:  I would have done my homework.  I don't like the competition side of anything.  This was more of a business decision.  If I had watched, I would have realized that this is a game.  You need to strategize There is a lot of game playing.  I am a horrible player.  I don't gamble.  I thought, "I can cook, that will be enough."

Click here for the full interview.

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Click here to learn more about Carla's restaurant, Meatball Spot.

Thank you Chef Carla!

Posted on AllTopChef.com

Top Recipe - Carla Pellegrino's Carrot Soup with Turkey Meatballs

Carrot Soup with Turkey Meatballs

Carrot Soup:
5 pounds carrots, peeled and diced (large)
3 leeks, white parts only (sliced)
4 white onions (ciseler)
Bouquet Garni: thyme, bay leaves, parsely, black peppercorn
Half pound sweet butter
Salt and white pepper, to taste

Meatballs:
2.5 pounds turkey, ground
Half cup Asiago cheese, ground
Half cup bread crumbs
2 cloves garlic, minced
2 whole eggs and 1 extra yolk
Salt and black pepper, to taste

To Make the Carrot Soup:
1.) Sweat leeks and onions for about 20 minutes in oil and butter.
2.) Add the carrots; let it sweat for another 20 minutes.
3.) Add cold water to 2 inches above the vegetables, and bring to a boil. Simmer for 45 minutes, or until the carrots are really soft.
4.) Puree in a blender, and pass through chinois.
5.) Thin it up with water if needed, and season to taste.

To Make the Meatballs:
1.) Mix all the ingredients well, and roll into 2-ounce balls. Fry in clarified butter, and place on paper towel to absorb any extra fat.
2.) Place two meatballs in a 8 inch bowl, then pour the soup over top.
3.) Serve with butter croutons.

© 2012 CARLA PELLEGRINO

Posted on AllTopChef.com

Congratulations, Chef Carla Pellegrino!

Chef Pellegrino had her issues with her competition this week - particularly and not surprisingly Stefan - but in the end, her carrot soup with meatballs thrilled the judges and got her the win. Even if her team's mentor, Tom Colicchio, was expecting a cabbage soup instead.

Keep up the good work, Chef Carla, and hopefully the network's translator can keep up with you (the rest of the chefs, too).

Posted on AllTopChef.com

Meet the Chefs - Carla Pellegrino

Hometown: Rio de Janeiro, Brazil

Profession: Executive Chef and Owner, Bacio (Las Vegas, NV) and Bratalian Neapolitan Cantina (Henderson, NV)

Culinary Education: French Culinary Institute, NY

Favorite Simple Winter Recipe: Short ribs braised in barolo wine, served with celery root puree and caramelized shallots

Carla is a Brazilian-born, Italian-raised chef that is a household name in Las Vegas. She is currently Executive Chef and Owner of two Vegas staples -- Bacio, at the Tropicana Hotel, and Bratalian Neapolitan Cantina, in Henderson, Nevada. When Carla first came to America, she attended culinary school and then, with Frank Pellegrino, Jr., opened Baldoria Restaurant in New York City. In 2006, a dream became a reality when Carla moved to Las Vegas to open and run Rao’s Las Vegas. She’s cooked at the James Beard House five times, and in 2009 was named VIP member of the James Beard Foundation and a Women in Food Honoree. She is currently working on her first cookbook.

Posted on AllTopChef.com