Crinella Family Cookbook
Our Grandparents' Favorites
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Meat
Carbonade de Boeuf - Slow Cooker
Meatballs
Veal Scallopini in Marsala
Swiss Steak
Short Rib and New Potato Salad
Sausage, Eggplant and Peppers
Osso Buco
Trippa Marchegiano
Trippa Domenico
Calf Liver
Joe's Special
Italian Meat Loaf
Sauted Veal over Penne Pasta
Barbequed Ribs with Italian Marinade
Beef Steak with Capers
Lamb Shanks
Calf Brains
Loin Lamb Chops with Vegetables
Cima
Russian River Pot Roast
Porchetta Geyserville Rex
Veal Shanks with Mushrooms
Petaluma Stuffed Veal Chops
2005 Sauvignon Blanc
2005 Glissando
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Osso Buco a la Fiorello Trombetta
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Our father, Marino, and Fiorello ("Floyd") Trombetta, were not only
roommates for many years at the Paradise Farms Duck club, but business
associates from the mid 1930's, when prohibition was lifted. Floyd
operated the largest liquor distributorship in Sonoma County for many
years, and supplied the five cocktail lounges operated by the Crinella
family during the 30's and 40's. Floyd was from Tuscany, an area of
Italy known for the elegance with which the language is spoken, as well as
the finest cooking to be found anywhere. Osso bucco is one of the most
famous Tuscano dishes, and was Floyd's personal favorite.
4 veal marrowbones, about 3 to 4 inches long
4 tablespoons unsalted butter
4 tablespoons olive oil
1 grated carrot
1/4 cup, chopped celery
1 medium white onion, chopped finely
4 medium garlic cloves, chopped finely
1 tablespoon, dried rosemary, crushed
1/2 teaspoon, dried sage
4 tablespoons, tomato sauce
1 cup, dry white wine (Sauvignon Blanc is best)
1/2 cup, water
1/2 teaspoon, salt
1 teaspoon, freshly ground black pepper
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Brown the veal in butter and oil, seasoning with salt and pepper while
browning.
After veal is browned on all sides, turn each piece upright in
saucepan to hold in the marrow.
Add carrot, celery, onion, garlic,
rosemary, and sage. Cover pot and simmer 10 minutes.
Blend tomato sauce
with wine and stir into pan with other ingredients.
Add water and simmer
over low heat, adding small amounts of water (or wine) as necessary to
prevent drying, and basting occasionally with mixture in pan.
Simmer
until meat is tender, about 2 hours.
May be served over a bed of plain
boiled rice or pasta.
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