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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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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Italian Quiche
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Liguria, Nona Zurlo's province is near the French border so there is often similarity between some of the dishes, the differences generally being that the Italian version may be a good deal easier, such as in this dish.
leftover risotto
5 egg yolks beaten
salt and pepper
dash hot sauce
1/4 teaspoon fresh grated nutmeg
1/2 cup cream
1/2 cup grated cheese, either parmesano or Sonoma Dry Jack or Swiss Cheese
pinch of thyme
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Line a pie plate or quiche pan with the risotto.
Sift a little flour over it so that the filling does not sink.
Beat egg yolks, salt, pepper, hot sauce, thyme, and nutmeg, together.
Add cream and cheese Bake at 350 degrees for about twenty minutes.
Enjoy with our
2006 Pinot Noir.
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