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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Roasted Pepper Rice
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This is a nice rice dish for parties. Keeping a supply of cooked rice on
hand for a variety of dishes, including desserts and salads, is a good idea
in
which case make sure the rice is not overcooked.
1 tablespoon oil
1 large onion
2 large eggs
2 cups sour cream
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
3 cups cooked rice
1 1/2 cups roasted, peeled, chopped bell peppers
1 box frozen corn
1 cup cheddar cheese
1/4 teaspoon chili powder
1/4 cup fresh parsley
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Fry onion in the oil until browned lightly. Cool and drain.
Heat broiler,
cut peppers in half. Broil on both sides until skin is dark and
blistered. This takes a while.
Take roasted peppers and put into plastic
bag with closure.
After fifteen minutes remove peppers and slip off skins
and remove seeds. Dry on paper towels and chop.
In a large bowl beat
eggs, cream, salt and pepper.
Add onion, roasted peppers, corn and rice,
mix and pour into an oiled casserole.
Sprinkle with the cheese and a
dusting of chili powder.
Bake at 375 degrees for
About 25 minutes and serve hot and sprinkled with a little parsley.
Serves about 12 persons.
Enjoy with our
2006 Pinot Noir.
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