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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 Porchetta Geyserville Rex Sometimes we would stop at the Rex in Geyserville for dinner on the way home from Ukiah. The restaurant was owned by the Catelli family, long time friends. Often they would serve a roast pork cooked in the following way. Pork 1 boned pork shoulder roast butterflied (around 3 to 5 pounds) Ask the butcher for the bones cut into 3 inch pieces 1/4 cup olive oil 1 tablespoon salt 2 tablespoons freshly ground pepper 4 cloves garlic 2 tablespoons fresh rosemary 1 teaspoon fresh thyme 1/2 cup white wine such as Sauvignon Blanc Sauce Pork bones 2 carrots 1 onion oil 1/4 cup of flour 3 cloves garlic 2 cups excellent stock 2 cups dry white wine such as Sauvignon Blanc 3 tomatoes chopped 1 bay leaf few sprigs of parsley 1/4 teaspoon wild fennel seeds salt freshly grated pepper 1/2 teaspoon thyme dried Make this sauce several days ahead of time which takes a lot of pressure off at the last moments. Oil a roasting pan, put in the bones, roughly chopped onion and carrots and roast in a 400 degree oven about 40 minutes turning occasionally. Sprinkle flour over bones and continue browning for another twelve minutes stirring occasionally. Remove ingredients to a saucepan along with garlic. Put stock and wine into roasting pan and boil up on stove until coagulated juices are released. Pour into saucepan over ingredients and add water if needed to cover ingredients. Simmer three hours adding more water if necessary. Strain, pressing out vegetable juices. Refrigerate. Skim off fat when cold. Lay out pork roast and dry carefully with paper towels. Place remaining ingredients except oil and wine into a hand held blender and mince finely. Rub mixture into pork on both sides. Place pork in a plastic bag with oil and wine. Refrigerate for several days. Remove from bag, roll tightly and tie every inch or so with twine. Roast in a 325 oven at 30 minutes per pound. When pork roast is done, remove to a warm platter. Drain off grease from pan and add sauce. Heat and stir to mix pan drippings with sauce. Correct seasonings, strain and serve with pork Enjoy with our 2005 Sauvignon Blanc.

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