Crinella Family Cookbook
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Table of Contents
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Fish
Crinella Seafood Salad
Crab Cioppino
Calamari with Linguini
Cracked Dungeness Crab
with Lemon and Garlic
Sea Bass
Lavagna Fish Stew
Scampi
Baccala in White Sauce
Baccala in Tomato Sauce
Eels Marinara
Fillet of Sole in Orange Sauce
Halibut in Marsala Sauce
Buffi Petrale Sole
Salmone Affumicata
with Cappelini and Capers
2005 Sauvignon Blanc
2005 Glissando
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Crab Cioppino a la Mary Panizerra
Occidental Union Hotel
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Some of the greatest culinary treats are to be found in the tiny Russian
River town of Occidental, originally founded by Russian explorers
commissioned by Catherine the Great. Much after the Russians, Italian
families settled in Occidental, and founded three of the most famous
Italian restaurants in Sonoma County: Negri's, Fiori's, and the Union
Hotel. Of the three, Mary Panizzera's Union Hotel was the place where our
family and friends would always converge for a big feast, just before
Christmas, when the fresh dungeness crabs were available in nearby Bodega
Bay.
2 large Dungeness crabs (cooked or raw)
1/2 pound, fresh thresher shark or ling cod
1/4 pound, fresh prawns
1 pound, raw clams in shells
1/2 cup, olive oil
1 medium white onion, chopped
4 large garlic cloves, finely chopped
1/2 cup, fresh parsley, finely chopped
1 cup, Marsala sherry
1 small (about 12 ounce) can, tomato sauce
1 medium (about 16 ounce) can, stewed tomatoes
1/3 cup, dry Italian mushrooms, chopped
1/4 teaspoon, salt
1/2 teaspoon, white pepper
1/4 teaspoon, tarragon
1 small whole bay leaf
1 1/2 pounds, linguini noodles
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For sauce:
Brown onion, garlic and parsley in olive oil. '
Add fat of
crab.
When onions are translucent, add to pot containing tomato sauce and
stewed tomatoes.
Add sherry, mushrooms and seasonings.
Add shark or ling
cod, in two-inch square chunks.
Allow to simmer on low heat for 6 to 8
hours, stirring occasionally.
20 minutes before serving, add crab, clams
and shrimp. Shake pot occasionally.
When mixture is looked, serve over
linguini.
For raw crab:
If crabs are still alive, rinse well and plunge them whole into boiling water in a large crab cooker (about 5 gallon capacity).
For cooked crab:
Remove top of shell, and gills, but retain crab fat.
Then remove legs, cracking each section with back of cleaver or pliers,
but leaving crab legs whole.
Split crab body lengthwise in middle, then
crosswise, resulting in four large chunks of body meat.
Add to sauce with
prawns and clams.
Recipe serves 6.
Enjoy with our
2006 Pinot Noir.
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