Crinella Family Cookbook
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Table of Contents
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Pasta
All-Purpose Pasta Dough
Simple Tomato Sauce
Zucchini Pasta
Tagliolini (Egg Noodles)
Noodle Scraps in Butter and
Cheese
Pasta Primavera
Spaghetti Alia E Olio
Abruzzi Spaghetti Sauce
Baked Lasagna
Tagliolini with Egplant
and Pine Nuts
Linguini a la Vongole
Pasta with Pesto Sauce
Potato Gnocchi
Gorgonzola Cheese Sauce
Ravioli
Rotelli Pasta with
Pesto Clam Sauce
Farfalle with Italian Mushrooms
and Brown Sauce
Risotti
Mushroom Risotto
Lombardi Risotto
Risotto with Clams
Risotto Garibaldi
Rice Timballo
from the Speckled Goose Club
Italian Quiche
Roasted Pepper Rice
Polenta
Polenta Fritta
Gorgonzola Cheese Sauce
for Polenta Fritta
Meat Gravy for Polenta
2006 Pinot Noir
2006 Sauvignon Blanc
2005 Sauvignon Blanc
2005 Glissando
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Farfalle with Italian Mushrooms and Brown Sauce
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When we were children, we often accompanied our neighbor, Mrs. Karras
(born Maestri), on her trips to the coastal hills of Sonoma County, where
she would pick the large Italian mushrooms. We would slice them in pieces
about 1/8 inch thick, and dry them very slowly in the oven, on very low
heat, until they were completely desiccated, and then store them in a
covered crock, for use with any number of sauces. Before using mushrooms
in cooking, we would soak them for an hour or so, which would soften and
plump them up. Sometimes we would use the dark brown water in the dish we
were preparing, while at other times we used only the mushrooms. It all
depended on the color and taste we were trying to achieve. We usually
used these mushrooms sparingly, because they were hard to find and
expensive if we bought them at an Italian Delicatessen, imported from
Italy. But, when we had been especially lucky in our mushroom hunting, we
might make this wonderful sauce, using generous amounts of the freshly
dried mushrooms.
4 cups, dried mushrooms, coarsely chopped
4 cups, warm water
2 medium yellow onions, finely chopped
3 medium garlic cloves, minced
1 medium (about 18 ounce) can, peeled, unseasoned chopped tomatoes, drained
1 loosely-packed cup, fresh basil, finely chopped (or 2 tablespoons dried
basil)
1 loosely-packed cup, fresh oregano, finely chopped (or 2 tablespoons
dried oregano)
1 teaspoon, ground black pepper
1/2 cup, olive oil
1/2 cup, dry red wine (Cabernet Sauvignon is best)
1/2 cup, Madeira sherry
2 pounds farfalle (bowtie) noodles
12 quarts, water
1 cup, freshly grated Romano cheese
Salt to taste
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Soak mushrooms for about one hour, then strain them and chop them into
pieces, about 1/2 inch square.
Heat olive oil in large skillet, and add
mushrooms and onions.
Sauté mixture over high heat until onions are
translucent, then add tomatoes.
Cook mixture until tomatoes begin to dry,
then add wine, stirring mixture frequently as wine boils down.
Add
garlic, pepper, basil and oregano as the mixture cooks down, continuing to
stir until garlic appears to be just in the process of turning
translucent, then reduce heat to low.
While the sauce is cooking down,
bring water to a boil in large pot, add a teaspoon of salt and a few drops
of olive oil.
When water comes to a boil, add the farfalle. Cook pasta
for about 12 minutes, or until tender, but not limp.
Drain pasta and add
to skillet with sauce, tossing until the pasta is completely coated.
Serve sprinkled with Romano cheese.
Serves 6 to 8
Enjoy with our 2005 Sauvignon Blanc.
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