Crinella Family Cookbook
Our Grandparents' Favorites
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New Italian Sauce Recipes
New Lower Fat Recipes
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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
2005 Sauvignon Blanc
2005 Glissando
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Sauteed Veal Over Penne Pasta
Uncle Pete Crinella's Favorite
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Our Uncle Pete was one of the gentlest human beings to ever grace our
lives. He loved children, he loved animals, and he revered the earth and
it's providence. We loved to visit Pete and Santa in their white frame
house in Saint Helena set at the edge of their vineyard. And Santa really
set an elaborate table in which dish after dish was presented.
"Try just a little," she would coax. "This is my best sauce. Taste a
little." And so it would go.
2 pounds, boneless veal shoulder, cut into 1 1/2" to 2" cubes
1/2 cup, all purpose flour
1/2 cup, dry red wine (Cabernet Sauvignon or is best)
1/4 cup, olive oil
1 teaspoon, salt
1 tablespoon, freshly ground black pepper
4 medium garlic cloves, crushed
2 large yellow onions, peeled and quartered
1 small can (about 8 ounces) tomato paste
1 bouquet garni (a large bunch of fresh parsley, a few sprigs of rosemary,
and several fresh bay leaves, tied in a bundle with kitchen twine
1 pound, cooked penne pasta
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In a large casserole or Dutch oven, over medium heat, warm the oil.
Dry
veal cubes with paper towels and dredge in flour, add a few cubes at a
time to the casserole and brown on all sides.
Set the cubes aside after
thoroughly browned (about 10 minutes per cube).
When all veal has been
browned and removed from casserole, add a bit more oil, scrape up browned
bits in pan, add onions and brown onions thoroughly over medium heat.
Add
wine, stirring onions for a couple of minutes until a bit of the wine
evaporates, then add veal, veal juices, tomato paste, bouquet garni,
pepper, salt, garlic and water to cover veal.
Cover and simmer for 2
hours, until meat is very tender (almost falling apart).
In an 8-quart
stockpot, cook penne pasta in salted boiling water until tender.
Drain
pasta and place in deep serving bowl.
Remove bouquet garni from veal pot,
and transfer some of the veal and gravy to the serving bowl with the
pasta, and the rest into a separate serving bowl.
Toss pasta gently until
it is thoroughly coated, and serve.
Ladle more of the veal stew mixture
on the pasta as it is served.
Serves about 6. It requires a full bodied
dry red wine like Cabernet Sauvignon.
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