Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
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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Meat Sauce for Polenta
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With this sauce, you may serve polenta "soft," out of the pot, or over
cooled slices that are reheated. There is also nothing wrong with serving
it over polenta fritta.
2 pounds, boneless veal shoulder, cut into 1" cubes
1/2 cup, all purpose flour
1/2 cup, dry red wine (Cabernet Sauvignon or Pinot Noir is best)
1/4 cup, olive oil
1 teaspoon, salt
1 tablespoon, freshly ground black pepper
2 medium garlic cloves, crushed
2 large yellow onions, peeled and quartered
1 small can (about 8 ounces) tomato paste
1 tablespoon, dried rosemary
2 cups, Marian Crinella's veal stock
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In a large casserole or Dutch oven, over medium heat, warm the oil.
Dredge veal cubes in flour, add a few cubes at a time to the casserole and
brown on all sides.
Set the cubes aside after veal is thoroughly browned,
add a bit more oil, scrape up browned bits in pan.
Add onions and brown
thoroughly over medium heat.
Add wine, stirring onions for a couple of
minutes until a bit of the wine evaporates, then add veal, veal juices,
tomato paste, rosemary, pepper, salt, garlic and veal stock.
Cover and
simmer for 2 hours, until meat is very tender (almost falling apart).
Ladle stew over polenta as it is served.
Serves about 6.
(Note: The most delicious of all polenta toppings is wild doves.
We sometimes substituted robins for doves, using the same recipe.)
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