Crinella Family Cookbook
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Our Grandparents' Favorites
Anti Pasti
Soups
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Pasta
Vegetables
Fish
Poultry
Meat
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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
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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
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Porchetta Geyserville Rex
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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
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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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