Crinella Family Cookbook
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Other Breads ETC
Odds & Ends
Brunch or Luncheon Dishes
Italian Sauce Recipes
Lower Fat Recipes
Slow Cooker Recipes
Table of Contents
Carbonade de Boeuf - Slow Cooker
Veal Scallopini in Marsala
Short Rib and New Potato Salad
Sausage, Eggplant and Peppers
Italian Meat Loaf
Sauted Veal over Penne Pasta
Barbequed Ribs with Italian Marinade
Beef Steak with Capers
Loin Lamb Chops with Vegetables
Russian River Pot Roast
Porchetta Geyserville Rex
Veal Shanks with Mushrooms
Petaluma Stuffed Veal Chops
Calf Brains Toscano Style
We used brains in stuffings we made for ravioli, tortellini, and
vegetables. When the brains looked good, we bought a couple more to cook
in the manner described below, which Nona Zurlo attributed to our Italian
friends who came from Tuscany.
12 whole black pepper corns
2 medium sized garlic cloves, crushed
1/2 rind of lemon, sliced
1/4 cup, parsley stems
1 whole bay leave
1/4 cup, red wine vinegar
1/4 cup, dry red wine
8 quarts water
1 teaspoon, salt
1 large white or yellow onion, coarsely chopped
1 small (about 4 ounce) can of anchovies, mashed
6 medium cloves of garlic, finely chopped
1/2 cup, olive oil
2 pounds, fresh ripe tomatoes, peeled, quartered and seeded
4 tablespoons, tomato paste
1 teaspoon, finely ground black pepper
1 teaspoon, dried thyme
1/2 teaspoon, salt
1 cup Crinella Sauvignon Blanc
1 calf brain
Add marinade ingredients to 8 quarts of water in a large (about 12 quart)
stockpot, and bring to a boil.
Thoroughly clean calf brain, making sure
to remove all of the membrane and blood vessels.
Cut brain in half,
lengthwise and add to boiling water.
Reduce flame to medium and cook for
10 - 15 minutes.
Remove and blanch in cold water to stop the cooking.
When brain is cool, cut crosswise into 1" slices.
Add olive oil to a
large skillet over medium flame, and add brain slices.
Brown on both
sides, then set aside.
Add a bit more olive oil to the skillet, add
onions and garlic, and cook until onions are translucent.
tomatoes, tomato paste, spices and salt and pepper.
Allow to cook for 15
minutes, then add wine.
Reduce flame and cook for 10 minutes more.
Spread brain slices on a deep-sided oiled baking pan.
Cover with sauce.
Cook in oven pre-heated to 325 degrees, for 20-30 minutes, until most of
the moisture in the sauce has evaporated.
Remove to serving platter.
Serve with roasted potatoes.
Recipe serves 6 as main course.
Enjoy with our
2006 Pinot Noir.