Crinella Family Cookbook
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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
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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
2006 Pinot Noir
2006 Sauvignon Blanc
2005 Sauvignon Blanc
2005 Glissando
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Denny Martini's Rotelli Pasta with Pesto Clam Sauce
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Our parents often took to eat at other Russian River restaurants, and also to the homes of Italian friends. Nona Zurlo would quiz us the next morning on what we had eaten and how it was prepared. Did we like it? Did it taste as good as hers? (Nona would eat at very few tables besides her own, period, as she had exacting standards.)
As small children we learned to ask about the food we were eating and how it was prepared. If anyone thought it was odd that young children would often ask to speak with the cook, it was never mentioned. Francis ate this once at Denny Martinižs Royal Arms, in Forestville, and after that Nona often made the same dish for him following his description.
Pesto can be used as a base for other sauces, whether made with cheese, meat, seafood, or vegetables.
1 pound, rotelli (corkscrew) pasta
1/2 cup, olive oil
2 medium garlic cloves, minced
1 cup, coarsely chopped basil
1/2 cup, coarsely chopped parsley
2 small (about 6 ounce) cans of clams
1 teaspoon, white pepper
1/2 cup, dry white wine
1 tablespoon, dried tarragon
1/2 cup, grated Parmesan cheese
8 quarts, water
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Add pasta to stockpot with 8 quarts of salted boiling
water. Add a few drops of olive oil, and boil until tender
(about 15 minutes)
Drain and add a few more drops of olive oil to keep
pasta from sticking.
Bring remaining olive oil to boil in a medium skillet,
add garlic, basil, parsley, pepper and tarragon, add
wine and boil for a few minutes
Add clams and clam broth, reduce heat and simmer
for 5 minutes, until clams are heated through but not
tough.
Mix pesto sauce with pasta and grated cheese.
Serves 3 or 4.
Enjoy with our 2005 Sauvignon Blanc.
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