Crinella Family Cookbook
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Table of Contents
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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
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Rice Timballo from the Speckled Goose Club
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1 cup unsalted butter, divided
1 large white onion, minced
6 medium garlic cloves, minced
1 tsp kosher salt
5 cups game stock (see stock recipe)
2 cups Calrose medium grain rice
2 tbsp all purpose flour
1 cup unseasoned bread crumbs
1 cup whole milk
1/4 tsp nutmeg
1 dash cayenne pepper
2 cups grated Parmesan cheese (Parmegiano-Reggiano is best)
1 package frozen peas, thawed
6 oz. prosciutto, diced
6 eggs lightly beaten
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Melt 1/2 cup butter in saucepan over medium heat. Add onion, garlic and sprinkle with salt. Stir constantly until unions are translucent, about 5 minutes.
In a separate saucepan, bring stock to a simmer. Add rice to the pan with onion-butter mixture and stir to coat. Keep adding stock, cooking and stirring until
liquid is absorbed and continue process until all the stock is used (see Rissoto recipe).
Cook until rice is tender, usually about 15 minutes. Spoon into large bowl and set aside to cool.
Heat oven to 350 degrees. Use 2 tbsp butter to grease a 9-inch springform pan, add breadcrumbs, coating bottom and sides with the crumbs and shaking off excess.
Make bechamel sauce by adding 2 tbsp butter to a small saucepan over medium heat. Whisk in flour and cook, stirring, until the mixture is smooth and thick, about 2 min.
Add the milk and cook, stirring, until thickened, 3 to 5 min. Season with nutmeg and cayenne and a pinch of salt.
Remove from heat and stir in 1 cup of Parmesan cheese. Stir in the peas and the prosciutto. Set aside.
Add the eggs and the remaining cheese to the rice, mixing very well.
Spoon two-thirds of the rice mixture into the prepared springform pan, presssing it into the bottom and up the side to the very lip.
Spoon the bechamel and pea mixture into the center.
Spread the remaining rice over the filling, smoothing the top and sealing the edges to enclose the filling.
Sprinkle the remainiing breadcrumbs over the top and dot with the remaining butter.
Bake 45 minutes, until firm. Then place the pan under the broiler for 30 to 45 seconds, to lightly brown the top.
Let the timballo stand 10 mintues. Run a spatula around the inside of the rim before removing the springform.
Serves 8.
Enjoy with our 2009 Sauvignon Blanc.
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