Crinella Family Cookbook
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Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Sour Dough
Other Breads ETC
Odds & Ends
Brunch or Luncheon Dishes
Italian Sauce Recipes
Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
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Wild Game
Venison Stew
Duck and Goose Gizzards and Hearts
Duck Ravioli
Roast Wild Duck with
Greek Olive and Pepper Sauce
Quail Cacciatore
Pheasant Cacciatore
Roasted Speckled Goose
Snow Goose in Port Wine Sauce
Fried Canada Goose Breast
Dove Breasts on Polenta
Game Fish
Pan-Fried Trout
Grilled Salmon
Abalone Marsala
Red Snapper with Fennel
Stuffed Striped Bass
Citrus Grilled Sea Bass
2006 Pinot Noir
2006 Sauvignon Blanc
2005 Sauvignon Blanc
2005 Glissando
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Abalone Strips a la Genovese
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The abalone population off the California coast has become quite depleted
over the past half century. When we were children, abalone fisheman had
only to walk in shallow water to a rock close to shore, and remove this
greatest of the ocean's many delicacies. The Ghirardelli brothers, Emilio
and Guglielmo, were Nona Zurlo's neighbors in the old country and then
again in Sonoma County, and also avid abalone hunters. They would
occasionally drop off a few of the delicious creatures at our
grandmother's home. The abalone has a tough, sinewy texture, and it is
usually sliced thinly into steaks, that are then pounded thoroughly before
being battered and fried in butter. We believed that abalone steak,
cooked in this fashion, was too rich and wasteful, so we developed this
recipe for using the abalone to flavor our pasta.
2 large abalone, cleaned and cut into 1/2" slices
1/2 cup, unsweetened clarified butter
1/4 cup, olive oil
4 medium garlic cloves, minced
1/2 teaspoon, salt
1/2 teaspoon, white finely ground pepper
1/4 cup, fresh basil, coarsely chopped
1/4 cup, fresh parsley, finely chopped
l/2 cup, Madeira sherry
2 pounds, tagliatelle noodles
12 quarts water
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Pound abalone slices thoroughly, until it is almost falling apart.
With
a sharp French chef's knife, cut abalone slices crosswise into strips of
1/8" to 1/4."
Heat butter with olive oil in a large skillet, and add
abalone strips.
When strips have cooked for about 3 or four minutes,
reduce to medium flame and add salt, pepper, garlic, basil and parsley.
Sauté for another 5 minutes, then douse with Madeira wine.
Stir a bit,
and letting the wine evaporate a bit.
Pour over freshly-cooked and
drained noodles, toss thoroughly, and serve.
Recipe serves 6.
Enjoy with our 2005 Sauvignon Blanc.
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