Crinella Family Cookbook
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Table of Contents
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Soups
Veal Stock for Minestrone
Nona Crinella's Egg Ribbon Soup
Ministrone Presto
Quick Clam Chowder
Lavagna Fish Stew
Pasta E Fagioli (I)
Tortellini in Turkey Broth
Pasta E Fagioli (II)
Lentil Soup
Sonoma Fish Soup
Beef Soup
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Lentil Soup
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Like all Crinellas, Ramona is happier outdoors. She likes to spend the
winters skiing at Squaw Valley where she is sometimes joined by cousin
Elizabeth Ederle Myers and her husband Dick. Liz is Louise Crinella's
daughter. There is simply nothing like a bowl of this filling soup at the
end of a long day on freezing lifts.
1 ham bone
2 cups, dried lentils
2 1/2 quarts, water
4 slices prosciutto, chopped coarsely
1/2 cup, diced carrots
1/2 cup, chopped white onions
1/2 cup, chopped celery
1/4 cup, fresh parsley, finely chopped
2 medium garlic cloves, minced
1 whole bay leaf
1 teaspoon, salt
1 teaspoon, freshly ground pepper
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Combine lentils and water in medium-sized stockpot.
Sauté prosciutto in
a few drops of olive oil, add onion, celery, carrots, garlic and parsley.
Add saute to the lentils, along with ham bone, bay leaf, salt and pepper.
Bring to a boil, then reduce flame and cook for two hours.
Serves 6 to 8
as soup course.
Enjoy with our
2006 Pinot Noir.
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