Crinella Family Cookbook
If you'd like to receive notification about updates to
our site, please submit your email address.
|
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
|
Meat
Carbonade de Boeuf - Slow Cooker
Meatballs
Veal Scallopini in Marsala
Swiss Steak
Short Rib and New Potato Salad
Sausage, Eggplant and Peppers
Osso Buco
Trippa Marchegiano
Trippa Domenico
Calf Liver
Joe's Special
Italian Meat Loaf
Sauted Veal over Penne Pasta
Barbequed Ribs with Italian Marinade
Beef Steak with Capers
Lamb Shanks
Calf Brains
Loin Lamb Chops with Vegetables
Cima
Russian River Pot Roast
Porchetta Geyserville Rex
Veal Shanks with Mushrooms
Petaluma Stuffed Veal Chops
2006 Pinot Noir
2006 Sauvignon Blanc
2005 Sauvignon Blanc
2005 Glissando
|
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.
Marinade
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
Sauce
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.
Add anchovies,
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.
|
|
|
