Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
People
Family Photos
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Brunch and Luncheon Dishes
A few stuffings:
Pumpkin Stuffing
Bread Crumb Stuffing
Simple Sausage Stuffing
Rice Stuffing
Italian Sandwiches:
Tuscan Sandwich
Sonoma Summer Sandwich
Ultimate Jack Sandwich
Main Dishes
Sonoma Flan
Skewered Mozzarella
Green Rice Torta
Trentino Terrine
Savoy Sauce or Filling
Ricotta Pancakes
Banana Pancakes
Vegetable Dishes
Tomato Caprese Salad
Padrone Peppers
2005 Sauvignon Blanc
2005 Glissando
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Savoy Sauce or Filling Recipe
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Diana Vreeland, the autocratic editor of Vogue magazine once said,
"Elegance is simplicity." Nona was always trying to make people see
that simple things were very often the best, whether it was in fashion
or food. Here is a wonderful sauce that can be used in many ways,
on pasta, as a sauce for fish or other meats, on crackers or baguette
slices, as an appetizer or as a simple stuffing in crespelli, omeletes,
or pasta squares or best of all as a sandwich filling. Please note that
this is also low calorie if you care about that sort of thing.
large onions
4 good sized tomatoes
2 bell peppers
2 cloves garlic
freshly grated pepper
salt to taste
1 tablespoon balsamic vinegar
olive oil
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Cut peppers in half and put on grill or under broiler until skins are
blackened.
Put peppers into plastic bag. Put oil in bottom of roasting
pan.
Peel onions, cut in half and put in pan, along with cored, halved
tomatoes.
Add salt and freshly grated pepper.
Roast in 450 degree oven
for twenty minutes.
Add garlic and continue roasting, turning occasionally
until skins are browned. Do not let garlic get too brown.
Put peppers
in a plastic bag and let cool.
Remove peppers from bag.
If you are using
as a sauce keep the pepper juices for thinning.
Remove skins and seeds
and put into blender along with other ingredients.
Blend until a paste.
Correct seasonings.
If using as a filling or spread remove and serve.
If using as a sauce add pepper juices and blend.
Serve either hot or cold.
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