Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
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Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
People
Family Photos
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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
2005 Sauvignon Blanc
2005 Glissando
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Pasta Primavera
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"Primavera" literally means springtime, although in California the
availability of fresh vegetables at all times of the year means that you
can have this delicious pasta recipe during any season. The vegetables,
however, must be fresh, and never overcooked.
This is particular set of primavera ingredients is one of our favorites,
and can be enjoyed in most areas of California from late Winter until
mid-Summer.
24 small artichokes, trimmed and cut lengthwise into quarters
4 cups, button mushrooms, halved lengthwise
2 medium sized yellow onions, coarsely chopped
2 medium sized garlic cloves, finely chopped
1/4 cup, chopped parsley
1/8 cup, olive oil
1/2 cup sherry
1 cup, heavy pastry cream
2 pounds, linguini
12 quarts, water
1 tablespoon, coarsely ground black pepper
1 cup, grated Parmesan cheese
Salt to taste
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Blanch artichokes in boiling water for 5 minutes. Remove and allow to
cool, then cut lengthwise into quarters.
Heat olive oil in large skillet
until sizzling hot. Sauté artichokes and mushrooms until both are
slightly browned.
Add onions, garlic and parsley, cooking until onions
are translucent, but not browned.
Add sherry, and after about 2 minutes
reduce to simmer.
Stir pastry cream, stir for about * minute, and remove
from heat.
Bring 12 quarts of water in pasta cooker to boil, add a
teaspoon of olive oil, a pinch of salt, and the linguini and cook until
al dente.
Drain pasta, return it to the cooking pot, and quickly stir
in the primavera sauce, along with pepper and Parmesan cheese.
Serve immediately.
Serves 6-8 as main course, 10-12 as side dish.
Note: This is a very flexible dish. Fresh asparagus tips, broccoli,
cauliflower, zucchini, summer squash, sweet peppers (roasted and skinned),
tomato fillets, peas, Swiss chard, and fennel are among the ingredients we
remember being used instead of artichokes.
Enjoy with our 2005 Sauvignon Blanc.
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