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
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Lombardi Risotto a la Nona Zala
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Mrs. Zala lived directly across the street from Nona Zurlo, and was one
of her closest friends. Nona had great respect for Mrs. Zala since she
had been trained as a young girl by the great chefs of San Moritz and knew
a lot about the preparation of food. She was also the grandmother of the
Gambonini children, who were among our closest friends. Mrs. Zala and
Nona Zurlo spent countless hours in animated discussions, even though
Mrs. Zala spoke only her own dialect, Lombardi, and Nona spoke the universal
Italian when not speaking to those from her own province. Most of the
rice in Italy is grown in Northern Italy, along the Po river, and the
Lombardi are thus the most experienced and imaginative in concocting
risotti of varying types. Here is one rice dish that Mrs. Zala taught
Nona Zurlo to cook.
1/2 cup, unsalted butter
1 large white onion, minced
1 1/2 cups, raw rice, medium grain Hinode brand
12 ounces . mushroom sauteed lightly
1/8 teaspoon, powdered saffron
1/2 cup, dry white wine (chablis or sauterne)
4 1/2 cups chicken broth, boiling
1/2 cup, grated Parmesan cheese
1/2 cup, shredded Swiss cheese
1 teaspoon, salt
1/2 teaspoon, white pepper
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Melt butter in a large, heavy skilled.
Add onions and saute' very slowly,
stirring frequently. Do not let the onions brown.
Add rice, then
mushrooms and stir gently for a minute or two.
Add salt and pepper to
taste and stir frequently for about 10 minutes.
Dissolve saffron in a
tablespoon of heated wine, then add to rice with remaining wine.
Add
chicken broth a little at a time, stirring for about 25 minutes until rice
is tender and all the liquid is absorbed.
Stir in cheeses just before
serving.
Serves 6.
Enjoy with our 2009 Sauvignon Blanc.
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