» Order Wine •  The Crinella Family •  Recipes •  Winery •  Announcements •  Placements

Crinella Family Cookbook If you'd like to receive notification about updates to our site, please submit your email address. Enter Email Address   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

Fish Crinella Seafood Salad Crab Cioppino Calamari with Linguini Cracked Dungeness Crab      with Lemon and Garlic Sea Bass Lavagna Fish Stew Scampi Baccala in White Sauce Baccala in Tomato Sauce Eels Marinara Fillet of Sole in Orange Sauce Halibut in Marsala Sauce Buffi Petrale Sole Salmone Affumicata      with Cappelini and Capers 2005 Sauvignon Blanc 2005 Glissando Buffi Petrale Sole Frank Buffi was a food critic of great distinction. "Never serve the same food or flavoring, except for salt and pepper, more than once in the same meal," he would say, "in order to gain the most perfect contrasts in tastes and textures. And you will never gain weight." Frank insisted garlic, for example, should only be used in one dish per meal. If you had pasta in your main course it was not right to have pie for dessert since it would be repeating the flour. If you follow this advice, planning menus is very easy and you will always have great variety and perfect balance. (Frank always conceded that in times of famine and war all bets were off.) Frank showed us how this delicious dish was made. 1 cup sifted all purpose flour 2 eggs pinch of salt and pepper 2 cups sour dough bread crumbs 1 1/2 tablespoons oil 2 tablespoons clarified butter 2 lbs petrale sole Pat fish dry with paper towels. Roll fish in flour. Dip in beaten eggs. Shake off excess. Roll in bread crumbs. Pat crumbs in place with flat knife blade. Dip again in egg then crumbs. Let stand one hour. Heat butter and oil together in pan and saute fish on both sides until brown and fish is cooked. Serve with lemon slices. Serves 4 to 6 Enjoy with our 2005 Sauvignon Blanc.

Paesani di Crinella Club •  Guest Book •  Reviews •  Business Information •  Site Map •  Home

Copyright 2008 Crinella Winery & Vineyards, All rights reserved. Hosting by Webicommerce